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Title: Parma Ham And Spinach Stilton Roulade Served With Minted Ve
Yield: 4

Ingredients

      4    125 g; (4oz) boneless
      1    ; chicken breasts
    125 g  stilton; chopped (4oz)
      8 sl parma ham
    570 ml moilly prat; (1 pint)
    125 g  butter; (4oz)
    290 ml double cream; (1/2 pint)
    225 g  baby spinach; (8oz)
      1    fresh tarragon
 
  ------------------------MINTED VEGETABLES-----------------------------
     50 g  butter; (2oz)
     50 g  shallots; finely chopped
      1    ; (2oz)
      2    thinly sliced garlic cloves
    125 g  fresh broad beans; skinned
           -or fresh
      1    ; peas, shelled (4oz)
    125 g  asparagus tips or french
           -beans; cut in diagonals
      1    ; (4oz)
    125 g  baby carrots; (4oz)
      2 tb chopped fresh mint
      1 tb caster sugar
      1 tb grainy mustard
      1 tb white wine vinegar

Instructions

Preheat oven to 200oC/400°F/gas mark 6.

Cut a deep pocket in the chicken breasts. Melt the butter, add baby
spinach and allow to wilt for a few minutes. Add the roughly chopped
Stilton, stir to incorporate into the spinach and butter mixture. Cool
and place in the pockets of chicken. Wrap a slice of Parma ham around
each breast and place in ovenproof dish. Season, adding moilly prat.
Cook for 25 minutes.

For the vegetables: Melt the butter in a large saucepan and add the
shallots and garlic. Cook for 5 minutes, then add the vegetables, sugar
and 50ml of water. Bring to the boil, cover and cook for about 5 minutes
or until vegetables are tender and the liquid becomes syrupy. Toss the
hot vegetables with chopped mint, mustard and vinegar and season well.
Serve immediately, garnished with the mint sprigs.

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