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

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• Marsalforn

  24 October 2009

  Marsalforn commented on this recipe

  Easy, and delicious! I added garlic, used lemon thyme as suggested by someone, and served with rosemary potatoes. Will be doing this in a couple of weeks for guests as its so easy and tasty. And I cant cook!

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• Ida

  25 October 2009

  Ida rated and commented on this recipe

  

  Made this for a dinner party last night. It was very easy to make, prepared hours ahead, then popped in the oven at the last minute (ideal!!). I made the rosemary roast potatoes as suggested by the website as well. I did exchange bacon for parma ham as a lot of the comments suggested as well. Great recipe! I will be doing again!

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• mrscranfield

  26 October 2009

  mrscranfield commented on this recipe

  I made this for a dinner party and they went down a storm. My husband doesn't like goats cheese so i put a strong silton in his and he loved it. They are very filling though so next time i think i'm going to serve a few slices instead of a whole breast each so they have room for dessert.

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• mrscranfield

  26 October 2009

  mrscranfield rated this recipe

  

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• CocoVanilla

  05 November 2009

  CocoVanilla rated and commented on this recipe

  

  So easy to make, you just pop everything into the oven. I even put some potatoes in the pan, so it was a one-pan meal.. really conveniet! The dish looks very inviting and colorful, but I was not too crazy about the goat cheese..

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• Ana

  13 November 2009

  Ana rated and commented on this recipe

  

  Looks and tastes fantastic! A very easy way to impress.

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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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