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This recipe was uploaded by Alibongomega
secondly stuff the chinken with the blue chesse then wrap in parmer ham and put in the oven at 200 digres and cook till chincen is cooked and the chesse is ozing out
while the chicken is cooking slice the carrots to about 1 cm then cut the aspargus in half always use the top half.then put them in a steamer to cook till the asprugusas have a little bit ok a crunch and the carrots are soft while the carrots, e.c.t put the new potatos in to boil until there soft in the middle
.while the potatos and other vegs are cooking slice the mushrooms into half and cook those in butter then at the last 5 minutes add the double cream let that heat and add some salt and pepper
take the chiken out the oven take veg off boil strain the potatos and add 10 grams of butter then is all ready to plate up
(dont forget the musshroom sauce)
now is ready to eat