Chicken with goat's cheese & tarragon

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Preheat the oven to fan 180C/conventional 200C/gas 6. Make a slit down the centre of each chicken breast with a sharp knife (taking care not to cut right through) then open up the slit with your fingers to make a pocket. Arrange the chicken in a single layer in a large, lightly oiled ovenproof dish.
2. Reserve 8 sprigs of tarragon, chop the rest of the leaves and beat into the cheese with plenty of ground black pepper. Spoon into the pockets in the chicken. Slice the tomatoes and place 2 slices over each cheese-filled pocket. Put a sprig of tarragon on top and drizzle with oil.
3. Season and bake for 25-30 minutes until the chicken is cooked, but still moist. If serving cold, pour off the juices otherwise they will set to a jelly once cold.
4. Transport in the dish covered with cling film. You can prepare up to step 3 and serve cold, or cook when you get there.

248 kcalories, protein 34g, carbohydrate 2g, fat 12 g, saturated fat 4g, fibre 1g, salt 0.64 g

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• Aileen

  24 April 2009

  Aileen rated and commented on this recipe

  

  I hope this will turn out ok; I'm cooking it right now. It is taking a lot longer in the oven than the recipe states. The breasts I used were roughly 300 gms each and the recipe is vague as to what size to use.

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Ingredients

• 8 skinless chicken breasts fillets
• 20g pack fresh tarragon
• 2 x 150g tubs soft goat's cheese (we used Charvoux)
• 5 vine-ripened tomatoes
• 3 tbsp olive oil

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Serves 8

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Ingredients

• 8 skinless chicken breasts fillets
• 20g pack fresh tarragon
• 2 x 150g tubs soft goat's cheese (we used Charvoux)
• 5 vine-ripened tomatoes
• 3 tbsp olive oil

248 kcalories, protein 34g, carbohydrate 2g, fat 12 g, saturated fat 4g, fibre 1g, salt 0.64 g

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