Goat's cheese & thyme stuffed chicken

Recipe uploaded by

Mary Cadogan

51 ratings

Recipe by Mary Cadogan

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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.

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, salt 2.03 g

Latest comments and suggestions

Results 21-40

• Mr Tom

  10 July 2008

  Mr Tom rated and commented on this recipe

  

  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.

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• Chris

  25 July 2008

  Chris rated and commented on this recipe

  

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

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• claire

  07 August 2008

  claire commented on this recipe

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

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• MP Recipes

  11 August 2008

  MP Recipes commented on this recipe

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

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• Dawn

  21 August 2008

  Dawn rated and commented on this recipe

  

  I replaced the courgette with slices of aubergine and it was amazing.

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• annamaria

  24 August 2008

  annamaria rated and commented on this recipe

  

  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.

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• rosi0904

  21 September 2008

  rosi0904 rated and commented on this recipe

  

  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.

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• Bagpuss

  01 October 2008

  Bagpuss rated and commented on this recipe

  

  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!

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• chesty

  02 October 2008

  chesty rated and commented on this recipe

  

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

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• cassandra

  02 October 2008

  cassandra rated and commented on this recipe

  

  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.

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• Zoe

  11 October 2008

  Zoe rated and commented on this recipe

  

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

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• ClairePalmer

  13 October 2008

  ClairePalmer rated and commented on this recipe

  

  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!!

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• Mrs Kelly

  24 October 2008

  Mrs Kelly rated and commented on this recipe

  

  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!!

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• Linn

  25 October 2008

  Linn rated and commented on this recipe

  

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

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• Woody

  28 December 2008

  Woody rated and commented on this recipe

  

  We tried this with trepidation but really enjoyed it!

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• Janine

  31 December 2008

  Janine rated and commented on this recipe

  

  Absolutely delicious!!!

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• Daisy Rae

  18 January 2009

  Daisy Rae rated and commented on this recipe

  

  Really nice and very filling.

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• maggie

  14 February 2009

  maggie commented on this recipe

  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

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• Rack-of-Ribs

  04 March 2009

  Rack-of-Ribs rated and commented on this recipe

  

  I used Prosciutto instead of Bacon and Cream Cheese Light instead of Goats Cheese. Served with Mediterranean rice and it was yummy :-)

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• Kirstie0504

  14 March 2009

  Kirstie0504 rated and commented on this recipe

  

  Really easy and so tasty! My boyfriend now thinks im masterchef!

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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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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 40 mins

Cook 45 mins

Can be frozen when uncooked

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, salt 2.03 g

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