Goat's cheese & thyme stuffed chicken

Goat's cheese & thyme stuffed chicken

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(98 ratings)

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Cooking time

Prep: 40 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 2

The chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals

Nutrition and extra info

Additional info

  • Can be frozen when uncooked
  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
476
protein
52g
carbs
6g
fat
27g
saturates
13g
fibre
2g
sugar
6g
salt
2.03g

Ingredients

  • 2 skinless, boneless chicken breasts
  • 100g firm goat's cheese, such as Crottin de Chavignol
  • 1 tsp fresh thyme leaves, plus 2-3 sprigs
  • 4 rashers streaky bacon, thinly sliced
  • 2 courgettes, thinly sliced
  • 1-2 tbsp olive oil, plus extra for drizzling
  • 250g vine tomatoes, thinly sliced

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
  2. Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
  3. Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

Recipe from Good Food magazine, May 2007

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Comments

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Faults's picture

I've made this recipe many times and it's always perfect Guest always comment on it as it looks quite complicated which it is not.
I always use Parma Ham instead of streaky bacon and usually serve it with vegtables and mustard mash. Quite delicious

daisy20rae's picture
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Really nice and very filling.

currahee's picture
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Absolutely delicious!!!

annie01332's picture
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We tried this with trepidation but really enjoyed it!

saclian's picture
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Added thinly sliced potatoes and red onions and stuffed the chicken with feta cheese instead. Delicious!!!!

rgkjersey's picture
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Did this for lunch on Sunday as I am a huge goat's cheese fan. Don't know what happened but it was very bland - living in Jersey we don't have access to a large range of goats cheeses - so perhaps I just chose the wring one. Would do it again but with a different cheese and perhaps some garlic to pep it up! Having said that all my guests enjoyed it and left clean plates so perhaps it was a success after all!!

palmc2's picture
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I used this recipe for a dinner party. It was yummy and went down so well. I served it up with skinny potato wedges and a selection of veg. All empty plates!!

zoe1986's picture
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So easy - It went down a treat. I'll definitely make it again!

sputnik503's picture
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Really enjoyed this. I added a layer of thinly sliced onions to the courgette and tomato base and about 7 minutes before the end of coking time I scattered pinenuts all over the top. Mmmmmm.

chesty's picture
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my husband loved this, I popped some pasta on to boil then mixed it with the courgettes and tomatoes, made a very hearty meal.

bagpuss's picture
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I tried this the other evening and it was absolutely delicious. I didn't cook it with the tomatoes and courgettes, but served it instead with saute new potatoes, and stir fried, homegrown tomatoes and baby leeks, with mushrooms and chickpeas, and a little garlic! Yum.

Will definitely do this one again, and may give someone's suggestion of using olives a try too!

rosi0904's picture
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I cooked this last week for my boyfriend and he absolutely loved it, and said it was one of the best meals i have ever cooked for him!! will definitely cook again. I also used parma ham and added mushrooms to the vegetable bed and it was absolutely delicious.

babybarbarella's picture
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This is a gorgeous dish. It even converted my 'I hate goat's cheese' husband! I made it with parma ham and used more than two slices so the chicken was pretty much wrapped in parma ham.

I am about to cook it again today but this time with pancetta and tallegio ... will let you know how that goes.

Going on a family holiday to provence next month and we're all taking turns to cook so I'll have 9 mouths to feed and will give this a go with whatever local ham and french cheese takes my fancy.

dawn1234's picture
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I replaced the courgette with slices of aubergine and it was amazing.

mp's picture

One of my favourites. I use parma ham or pancetta and home-made ratatouille instead of tomatoes.

wintericemaiden's picture

Looks delishious! cant wait to try.
I dont like goats cheese, has any one tried an alternitive such as mozzella or mild chedder?

zedzoom's picture
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Wonderful, so easy but it looks a treat when it comes out of the oven, and absolutely delicious.

troleman's picture
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I forgot to buy the goat's cheese so I used half & half Brie and Danish blue. Lovely. The chicken was not at all dry - as breast often is when baked - but nice and moist. And there were lots of lovely juices in the bottom of the dish. We had it with new potatoes & salad. And bread for mopping up.

karentown's picture
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I used parma ham instead of bacon and it was LOVELY!!!

split58's picture
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My boyfriend thought this was fantastic!!!

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