Goat's cheese chicken with warm lentils & sweet beets
Stuffing and wrapping chicken breasts works brilliantly for entertaining, letting you get most of the work done before any of your guests arrive
1
rating
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 30 mins
Cook 40 mins
Egg-free
- Heat oven to 220C/fan 200C/gas 7. Put the beetroot and shallots into a roasting tin, drizzle with honey and 1 tbsp oil, season, then toss well. Cover with foil, then roast for 1 hr, turning after 30 mins and leaving the foil off. Splash half the lemon juice over the veg when they're ready, then set aside. Can be made up to 1 day ahead.
- Meanwhile, boil the lentils, then drain and rinse well. Make a dressing by whizzing the garlic, capers, remaining oil, lemon juice and mustard together with seasoning. Add a couple tbsp water to loosen. Set aside.
- Turn the chicken breasts upside down, then pull each mini fillet to the side, without detaching it. Cut a pocket into the thickest part of the fillet. Repeat with the rest. Mix the lemon zest with the goat's cheese, half the parsley and seasoning, then stuff about 1 tsp cheese into each pocket. Fold the mini fillets back over to seal. Wrap each breast in 3 rashers of bacon, then sit on a baking tray. Can be prepared up to a day ahead. Roast with the veg for 20 mins until the bacon is crisp and cooked through.
- To serve, warm the lentils in the pan, stir the remaining parsley into most of the dressing, then tip in the warm lentils. Spoon onto plates with some of the roast beets and shallots, scatter over the salad leaves, top with the chicken, sliced in half, then drizzle over remaining dressing.
Per serving
661 kcalories, protein 62g, carbohydrate 43g, fat 28 g, saturated fat 8g, fibre 0g, salt 2.52 g
Recipe from Good Food magazine, October 2008.
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Ingredients
- 500g raw beetroot , peeled and cut into wedges
- 12 shallots , halved if large
- 3 tbsp clear honey
- 6 tbsp mild olive oil
- 1 lemon , zest and juice
- 350g Puy lentils
- 1 big garlic clove , roughly chopped
- 2 tbsp capers
- 1 tbsp Dijon mustard
- 100g bag mixed green leaves
FOR THE CHICKEN
- 6 large boneless skinless chicken breasts
- 150g tub Chavroux soft goat's cheese
- 20g pack flat-leaf parsley , chopped
- 18 rashers thin-cut smoked streaky bacon
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Difficulty and servings
Serves 6
Preperation and cooking times
Prep 30 mins
Cook 40 mins
Egg-free
Ingredients
- 500g raw beetroot , peeled and cut into wedges
- 12 shallots , halved if large
- 3 tbsp clear honey
- 6 tbsp mild olive oil
- 1 lemon , zest and juice
- 350g Puy lentils
- 1 big garlic clove , roughly chopped
- 2 tbsp capers
- 1 tbsp Dijon mustard
- 100g bag mixed green leaves
FOR THE CHICKEN
- 6 large boneless skinless chicken breasts
- 150g tub Chavroux soft goat's cheese
- 20g pack flat-leaf parsley , chopped
- 18 rashers thin-cut smoked streaky bacon
Per serving
661 kcalories, protein 62g, carbohydrate 43g, fat 28 g, saturated fat 8g, fibre 0g, salt 2.52 g
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02 October 2008
Lynsey rated and commented on this recipe
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