- 4 x 100g (4oz) skinless chicken breast fillets
- 100g (4oz) blue cheese, cut into 4 even-sized pieces (such as Dolcelatte, Cashel Blue or Stilton)
- 12 fresh sage leaves
- 8 slices Parma ham
- 2 tbsp olive oil
- 550g (1 1/4lb) asparagus spears, trimmed
- Maldon sea salt and freshly ground black pepper
Preparation
Preheat the oven to 180C (350F), Gas mark 4. Starting at the thick side of each chicken fillet, cut a deep horizontal pocket into each breast. Stuff with a piece of the blue cheese. Lay three sage leaves on top of each breast; then wrap each one in two slices of the Parma ham. Tie with cotton string to secure and season to taste.
Heat half the oil in a large ovenproof frying pan and fry the chicken parcels for 1-2 minutes on each side until just sealed.
Meanwhile, toss the asparagus spears in the remaining oil. Scatter around the chicken parcels and roast for 8-10 minutes until the chicken pockets and asparagus spears are until cooked through and tender. Arrange on warmed plates to serve.
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