Goat's cheese & thyme stuffed chicken
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
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 40 mins
Cook 45 mins
Can be frozen when uncooked
- 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.
- 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.
- 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.
Chabichou du Poitou
Flattened cone-shaped cheese from the Charente - the most important goat's-cheese-producing area in France. Soft, creamy taste with velvety rind.
Per serving
476 kcalories, protein 52g, carbohydrate 6g, fat 27 g, saturated fat 13g, fibre 2g, sugar 6g, salt 2.03 g
Recipe from Good Food magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/3925/
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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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Rosemary and potatoes are a match made in vegie-patch heaven - these are great served both hot and cold.
14
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 40 mins
Cook 45 mins
Can be frozen when uncooked
Friday night treat
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
Per serving
476 kcalories, protein 52g, carbohydrate 6g, fat 27 g, saturated fat 13g, fibre 2g, sugar 6g, salt 2.03 g
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25 February 2013
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