Goat's cheese chicken with warm lentils & sweet beets

Goat's cheese chicken with warm lentils & sweet beets

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(19 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Stuffing and wrapping chicken breasts works brilliantly for entertaining, letting you get most of the work done before any of your guests arrive

Nutrition and extra info

Additional info

  • Egg-free
Nutrition info

Nutrition per serving

kcalories
661
protein
62g
carbs
43g
fat
28g
saturates
8g
fibre
0g
sugar
14g
salt
2.52g

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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, October 2008

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Comments

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gillianmcn's picture
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I used Philly cream cheese with herbs instead of goat's cheese and pinned the chicken breasts together with toothpicks to prevent them from falling apart. It was delicious and really easy.

surfnirvana's picture
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My husband (who doesn't even know where the oven is), cooked this for 6 of us on New Year's Eve. Most of it you can prepare in advance and he used Procuittio instead of bacon to wrap around the organic, free-range chicken.
The flavours of lemon and parsley really shone out and goes very well with the lentils, sticky beetroot and shallots.
Although there is a little preparation for this, it is well worth it and you are not toiling over bubbling pots and pans when your guests arrive.
The whole dish looks very impressive on the plate too. We all stood up and applauded my husband's efforts!

lizzafezza's picture
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This was really easy and the result was delicious. I used Borsin to stuff the chicken as I had some in the fridge to use up.

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