Try this Parma Ham And Spinach Stilton Roulade Served with Minted Ve recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200?C/400F/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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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 4 servings | ||
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Calories: 19 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.8mg | 2 % | |
Potassium 32mg | 1 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 3.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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