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 41-60

• paris7th

  15 March 2009

  paris7th rated and commented on this recipe

  

  I made these for a dinner party for 16 people! Everyone loved them and the great advantage was that they were made up ahead of time and just thrown in the oven.....have made them several times since.

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• Alex

  15 March 2009

  Alex commented on this recipe

  I used parma ham instead of bacon - very nice!

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• Alex

  15 March 2009

  Alex rated this recipe

  

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• moomin

  22 March 2009

  moomin rated and commented on this recipe

  

  I made this for the in-laws, very easy to make and it tasted delicious, chicken was very moist and everyone loved it! Will definitely be making this again

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• Geordie Tyke

  06 April 2009

  Geordie Tyke rated and commented on this recipe

  

  This was sooo tasty!! I used 3 rashers per breast to completely cover chicken and added olives as well inside. I found that the amount of 2 courgettes (I used only 1) and amount of tomatoes was far too much for 2 people so would half amount of tomatoes/ courgettes in future. I did however, add mushrooms and more olives to the base that the chicken sits on and when cooked, the goats cheese burst through and coated the base with gorgeous gooeyness (word!?). Thoroughly recommended!!!

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• jax

  13 April 2009

  jax rated and commented on this recipe

  

  Very easy, and very tasty - looks more impressive than the effort required to cook it. Would defintely make again and experiment with other ingredients too (leeks or red onions perhaps, pancetta or parma ham instead of bacon). Make sure you add plenty of seasoning to the veg and also inside the chicken (particularly black pepper as the bacon can be salty enough).

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• Lisa

  03 May 2009

  Lisa commented on this recipe

  The 1st meal I cooked for my boyfriend, really easy (allowing me plenty of time to clean the house) and absolutely delicious, will definitely make it again especially once I have fresh veg from the garden

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• Sazzle Brush

  16 May 2009

  Sazzle Brush rated and commented on this recipe

  

  Really nice but I think the mustard-stuffed chicken recipe (http://www.bbcgoodfood.com/recipes/4814/mustardstuffed-chicken) is just that bit better!

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• Poxons

  20 May 2009

  Poxons commented on this recipe

  Really delicious, tasty and moist. I served it for a dinner party and it went down a treat. The family are already asking when I'm going to make it again?!!!

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• Shivani K

  04 June 2009

  Shivani K rated and commented on this recipe

  

  Great recipe. I make this nearly once a week. Very easy.

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• Clare

  13 June 2009

  Clare rated this recipe

  

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• Joanna

  19 July 2009

  Joanna rated and commented on this recipe

  

  A lovely recipe __ really impressive for supper with friends. I also used Parma ham and If you use two rashers per chicken breast it helps to keep the goats cheese inside. I also stuffed the breast with a couple of asparagus tips. Really delicious and cooking on a bed of courgettes and tomatoes is a great way to keep the chicken moist

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• bellymonster3

  25 July 2009

  bellymonster3 rated and commented on this recipe

  

  Yummy but i pan fryed them and then put them in the oven for 15mins,alot nicer because the bacon was nice and crispy with the chicken staying moist.served geen beans,roast toms and new pots with it.

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• avaprincess47

  04 August 2009

  avaprincess47 rated and commented on this recipe

  

  sounds delicious, havent made this yet but when i do i will use parma ham- its a delicious, less fatty alternative to bacon :) im not a big fan of veg so i'll probably just serve the chicken with some yummy herby mashed potato :)

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• Louise

  13 August 2009

  Louise rated and commented on this recipe

  

  Excellent easy recipe. I couldn't find a hard goats cheese so used a mild soft welsh one instead which melted slightly into the courgettes, tomatoes and juices to create a lovely sauce - Yummy!

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• Travel-happy

  20 August 2009

  Travel-happy rated and commented on this recipe

  

  I also used parma ham instead of bacon and roasted the chicken on the tomatoes, plus mushrooms and red onion. Will definitely make again!

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• Travel-happy

  03 September 2009

  Travel-happy commented on this recipe

  Liked this a LOT. Served it on a bed of roasted vine tomatoes and mushrooms, and i wrapped it in parma ham rather than streaky bacon. Will make this again.

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• Hilary Hobart

  16 September 2009

  Hilary Hobart rated and commented on this recipe

  

  Lovely. I made with aubergines instead of courgettes.

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• Richard W

  24 September 2009

  Richard W rated and commented on this recipe

  

  Excellent on-dish recipe. A doddle to prepare. Extremely tasty and very filling. I used bog standard goat cheese 'log' from Mr. T. Esco which was just fine - and cheap! Serve with 'GOOD, crusty bread', and not supermarket rubbish. Potatoes just aren't necessary. Thoroughly recommended.

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• shnu

  26 September 2009

  shnu rated and commented on this recipe

  

  i mixed this and the other similar stuffed chicken recipie up- chicken with mozarella tomato and basil wrapped in bacon with the courgettes and tomatos from this recipie. i don't eat meat but my OH and his sister loved it! very easy to make seeing as i hadn't cooked meat in 5 yrs +!

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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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