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Chicken Stuffed Marrow HT MC English 50mins Serves 4 Hot Poultry Vegetables Leftovers Main Course England British EuropeIngredients 50g/2oz Butter 50g/2oz Plain Flour 450ml/15 fl.oz. Milk 100g/4oz Mature Cheddar 1 tbsp Fresh Tarragon, chopped 2 tbsp Fresh Parsley, chopped 225g/8oz Cooked (leftover) Chicken, diced Salt and Black Pepper 1 slice white bread, made into breadcrumbs 1 Large Marrow Instructions 1. Preheat the oven to 190C, 375F, Gas mark 5 and grease an ovenproof dish. Cut the marrow in half lengthways and scoop out the seeds.
2. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring occasionally. Gradually stir in the milk, bring to the boil stirring all the time and simmer for 2-3 minutes until thickened and smooth.
3. 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.
4. Mix together the breadcrumbs, remaining herbs and seasoning to taste. Sprinkle over the marrow filling and bake in the oven for 25 minutes until heated through and golden. Serve immediately.
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