Chicken, goat's cheese & cherry tomato bake

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1. Heat oven to 190C/fan 170C/gas 5. Loosen the skin from the chicken breasts and stuff each with a slice of the goat's cheese and a sprig of thyme. Put in a shallow ovenproof dish.
2. Halve the cherry tomatoes and scatter around the chicken with a few more sprigs of thyme, a drizzle of olive oil and splash of white wine. Season with pepper, and salt if you wish.
3. Bake for 25-30 mins until the chicken is tender and golden. Serve with Saffron wild rice (recipe right).

Make it different

Other cheeses also work well with the chicken, including taleggio, ripe brie, dolcelatte or even le Roulé.

Per serving

330 kcalories, protein 40g, carbohydrate 5g, fat 16 g, saturated fat 8g, fibre 1g, salt 1.24 g

Latest comments and suggestions

• Beth

  29 November 2007

  Beth rated and commented on this recipe

  

  Really yummy. Even if you don't use chicken with skin and just make a slit in the side of the chicken and stuff it with the goats cheese and herbs.

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• NOURA

  06 December 2007

  NOURA rated and commented on this recipe

  

  Very easy and tasty.

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• Sophie Londres

  16 January 2008

  Sophie Londres rated and commented on this recipe

  

  a very popular dish, made it many times now and all my friends have asked for the receipe. I am now wrapping the chicken and goat's cheese in pancetta: works like atreat!

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• LynnC

  02 April 2008

  LynnC rated and commented on this recipe

  

  An easy mid-week meal that was full of flavour and looked superb.

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• Crazy Canuck

  29 April 2008

  Crazy Canuck rated and commented on this recipe

  

  This is one of my family's favourite recipes! I use an herbed chevre instead of the firm goat cheese; and vermouth if I don't have white wine. It's so easy and soooo good!

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• Barbara

  11 August 2008

  Barbara commented on this recipe

  Excellent, very tasty served with couscous. Good with prosciutto wrapped around the chicken too.

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• Dani

  15 August 2008

  Dani commented on this recipe

  Yummy with Applewood smoked cheese.

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• Marianne

  18 February 2009

  Marianne rated and commented on this recipe

  

  Wonderful - all the family loves it. If rushed you don't need the hoo-hah of putting cheese - herbs under the skin, just tuck them under the pieces all around. Tastes 99.9% as good!

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• LisaPisa

  30 April 2009

  LisaPisa rated and commented on this recipe

  

  Delicious and so simple! The tomatoes and white wine cook down to a lovely rich sauce which is fab to dunk crusty bread into. Good served with a green salad with mustard dressing and aforementioned crusty bread.

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• LisaPisa

  30 April 2009

  LisaPisa commented on this recipe

  Just to add - I've only ever done this with soft goats cheese!

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• debrajayne

  25 May 2009

  debrajayne rated and commented on this recipe

  

  Used skinless breasts and cut a pocket for the cheese and thyme. Deliciously easy.

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• Biddy

  18 June 2009

  Biddy rated and commented on this recipe

  

  The cherry tomatoes really complimented the goats cheese, served with home grown new potatoes, yummy! will certainly be doing this again.

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• Karen

  24 June 2009

  Karen commented on this recipe

  Love this recipe. So easy and tasty. I use skinless breasts and stuff with soft goats cheese (cottage cheese I buy from our local market).

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• Karen

  24 June 2009

  Karen rated this recipe

  

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• milo9632

  04 October 2009

  milo9632 rated and commented on this recipe

  

  Excellent, very tasty served it with saffron wild rice this is an easy dish.

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• trees0604

  23 October 2009

  trees0604 rated and commented on this recipe

  

  Found a tomato and chirozo sauce in Waitrose which I used as the base plus the cherry tomatoes. Was much appreciated by my visitors!!

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Ingredients

• 4 part-boned chicken breasts
• 150g firm goat's cheese
• bunch thyme
• 500g cherry tomatoes
• olive oil
• splash white wine

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 4 part-boned chicken breasts
• 150g firm goat's cheese
• bunch thyme
• 500g cherry tomatoes
• olive oil
• splash white wine

Per serving

330 kcalories, protein 40g, carbohydrate 5g, fat 16 g, saturated fat 8g, fibre 1g, salt 1.24 g

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