Chicken stuffed with goat’s cheese & tarragon

Chicken stuffed with goat’s cheese & tarragon

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Versatile chicken breasts work perfectly when stuffed with cheese, tarragon and chilli and wrapped in crispy proscuitto

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
328
protein
47g
carbs
0g
fat
16g
saturates
8g
fibre
0g
sugar
0g
salt
2.5g

Ingredients

  • 140g soft goat's cheese (we used Pant-Ysgawn Farm Organic)
  • zest ½ lemon
  • ½ long red chilli (deseeded if you don't like it too hot), finely chopped
  • 1 tbsp finely chopped tarragon
  • 4 skinless chicken breasts
  • 8 slices prosciutto

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Method

  1. Heat oven to 190C/170C fan/gas 5. Beat together the goat’s cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
  2. Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.

Recipe from Good Food magazine, September 2013

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Comments

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cshobbs's picture

This is a gorgeous recipe! I did cook the chicken a little longer,though.

rachaelamanda's picture
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Very easy and delicious, makes a mid week meal feel very special!

gemessex's picture

One of the nicest chicken dishes I've ever had, the goats cheese and tarragon go perfectly

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