- 2 chicken breast
- 50g soft goat's cheese
- 4 rashers streaky bacon
- handful of fresh sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz soft goat’s cheese.
Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
Serve with a gratin of potatoes and leeks.
If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.
For the juiciest chicken
Keep the skin on. If you’re bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.
For bags of flavour
Roast on a bed of fresh herbs, chopped garlic or sliced onion.