Chicken, goat's cheese & cherry tomato bake

Chicken, goat's cheese & cherry tomato bake

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Ready in about 40 mins


Serves 4

This is a really easy meal to cook for friends - you can make ahead and keep in the fridge for 24 hours

Nutrition and extra info

Nutrition: per serving

  • kcal330
  • fat16g
  • saturates8g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein40g
  • salt1.24g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 part-boned chicken breasts
  • 150g firm goat's cheese
  • bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500g cherry tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • splash white wine


  1. Heat oven to 190C/fan 170C/gas 5. Loosen the skin from the chicken breasts and stuff each with a slice of the goat’s cheese and a sprig of thyme. Put in a shallow ovenproof dish.

  2. Halve the cherry tomatoes and scatter around the chicken with a few more sprigs of thyme, a drizzle of olive oil and splash of white wine. Season with pepper, and salt if you wish.

  3. Bake for 25-30 mins until the chicken is tender and golden. Serve with Saffron wild rice (recipe right).

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Mar, 2012
This didn't work so well for me. It might be a recipe to do in the summer when cherry tomatoes are properly ripe. They were a bit hard and I cooked the whole dish far longer than the recipe specified. I used soft goats cheese but the variety I used was a bad choice - goats cheese with rind would have been far better or roule as others have suggested.
10th Mar, 2012
is it possible to freeze this dish
4th Jan, 2012
Delicious! I wrapped Parma ham around the chicken fillets after stuffing them, this helped keep the goats cheese secure and also tasted great. Also added rosemary and a little garlic in amongst the tomatoes. Everyone loved it!
3rd Dec, 2011
I have made this tonight. Was not keen on the hard goats cheese so if i make again will use soft cheese like boursin. Also i tried wrapping in proscetta but didn"t like so will use bacon next. Otherwise a good meal. Do you need to add the white wine as i didn"t have any and it tasted ok.
2nd Dec, 2011
I would also like to know at what stage do i make ahead before putting in the fridge. I am planning to make tomorrow night for friends and if i can prepare in advance this would be very helpful. Some one please respond soon. Thankyou
26th Jul, 2011
Wow! I made this last night, I wanted something easy to do as I had some friends coming over and knew we would be chatting and didnt want to be in the kitchen the whole night - I cant believe how tasty this was!! I used skinless fillets but had 6 in a pack and as some were bigger than others I used them all, used goats cheese with thyme in 3 and Le Roule (soft cheese with herbs) in the others, also wrapped the fillets in pancetta as others have advised and used some cherry vine tomatoes with the halved cherry tomatoes - what a treat! I covered the tray in foil for the first 15-20mins to keep the moisture in - the chicken was cooked perfectly. Served with garden salad and some minted new potatoes with sugar snap peas. Defo making again!
13th Mar, 2011
such a simple dish but absolutely delicious - dinner guests loved it and making it again tonight. Can't get enough of it :)
1st Oct, 2010
Tasty, although I prefer to use Garlic & herb Boursin cheese and wrap in bacon... a different recipe but much nicer.
23rd Sep, 2010
ok this may be a dumb question but it says I can make ahead and put in the fridge, at which stage do I put it in the fridge???
1st Jun, 2010
Don't put too much goat's cheese, otherwise it'll become too sour. Maybe the chicken can be cooked better if you grill it beforehand.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.