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Ingredients
- 50 gm Butter, (2oz)
- 50 gm Plain flour, (2oz)
- 450 ml Lowfat milk, (3/4 pint)
- 125 gm Mature Cheddar, grated (4oz)
- 1 Tbsp. Freshly minced tarragon
- 2 Tbsp. Freshly minced parsley
- 250 gm Cooked chicken, diced (8oz) Salt and freshly grnd black pepper
- 1 slc White bread, made into breadcrumbs
Directions
- Peel the marrow, cut in half lengthways and scoop out the seeds.
- Bring a large pan of lightly salted water to the boil, add in the marrow
- (cut in half if the pan is not big sufficient) and simmer for 4-5 min. Drain and arrange cavity side up in a lightly oiled ovenproof dish.
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Heat the butter in a saucepan, stir in the flour and cook for 1 minute, stirring occasionally. Gradually stir in the lowfat milk, bring to the boil and simmer for 2-3 min till thickened and smooth.
- Remove from the heat and stir in most of the cheese, most of the herbs, the chicken and seasoning to taste. Spoon into the marrow cavities.
- Mix together the breadcrumbs, remaining herbs and seasoning to taste.
- Sprinkle over the marrow filling and bake in the preheated oven for 25 min till heated through and golden brown. For an extra crunchy top, place under a preheated warm grill for 1 minute before serving.
- NOTES : A delicious creamy cheese sauce with chicken fills the marrow that has a crunchy herb topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 160 | 54% |
| Total Fat 18.04g | 23% |
| Saturated Fat 9.06g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 197mg | 8% |
| Potassium 301mg | 9% |
| Total Carbs 18.84g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.36g | 4% |
| Protein 13.85g | 22% |
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