Goat's cheese chicken with warm lentils & sweet beets

Goat's cheese chicken with warm lentils & sweet beets

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(19 ratings)

Prep: 30 mins Cook: 40 mins

Easy

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

  • Egg-free

Nutrition: per serving

  • kcal661
  • fat28g
  • saturates8g
  • carbs43g
  • sugars14g
  • fibre0g
  • protein62g
  • salt2.52g
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Ingredients

  • 500g raw beetroot, peeled and cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 12 shallots, halved if large
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 tbsp clear honey
  • 6 tbsp mild 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…

  • 1 lemon, zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 350g Puy lentil
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 big garlic clove, roughly chopped
  • 2 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 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

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.

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Comments, questions and tips

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alisonpg
15th Dec, 2013
I made this for friends today and it was a real hit! One person was a pescatarian, so I roasted a salmon fillet at the same time and put that on the same lentils etc., that went down well too. As suggested by a pull-out from a recent Good Food magazine, I made the Potage Dubarry soup as a starter and finished with the Ultimate Makeover Lemon Tart. An excellent meal! Tip - I couldn't get raw beetroot without needing a trip to a bigger supermarket so I bought precooked beetroot in natural juices. I added the beets to the roasting tin along with the shallots for the last 20 minutes, they worked really well. It's a good dinner party recipe because it can be partially prepared in advance and then just finished off and assembled later.
chrissansom
12th Feb, 2013
5.05
I made this last night and it was amazing. I cannot rate this highly enough. My wife loved it every bit as much as me too. Wonderful. Thanks.
miss-sls
5th Oct, 2012
4.05
Gorgeous flavour's and looks very impressive. Perfect dish when cooking for guests!
cvlewis1
15th Jun, 2012
4.05
Great prepare ahead recipe. Tasty and easy, if a bit fiddly.
Mary Miller's picture
Mary Miller
9th Jun, 2012
5.05
Oops forgot to rate it!!!!
Mary Miller's picture
Mary Miller
9th Jun, 2012
5.05
This is such a great recipe for a dinner party, looks impressive and tastes fantastic. Easy although fiddely but well worth it. Like some others I have used Philly cheese (garlic and mixed herbs) apart from that I followed the rest of the recipe exactly! Will continue to use again and again.
iracema
24th Feb, 2012
lovely flavours and colours i added butternut squash and spinich instead salad leaves for a cozy winter meal.
hsmiddleton
10th Feb, 2012
4.05
Loved this recipe, really helps to prep the beets ahead of time and makes sure you don't over cook the chicken! Great flavours a real treat.
allie80
6th Feb, 2012
3.05
I think the way the recipe is written could be slightly clearer - how long should the lentils be boiled for?? I followed the packet instructions of 20 minutes but they were still hard unfortunately. Also I think the oven needs to be turned down a bit when the chicken goes in (to 180 for a fan) as it was a bit overcooked. I wouldn't recommend leaving the foil off for 30 minutes as the honey really burnt to the roasting dish, probably 10 minutes would be fine. However despite these problems the flavours were really good and I will make some adjustments and make this dish again.
lgraham76
18th Jan, 2012
This was the most flavoursome meal I have eaten in a very long while! It was a little bit fiddly, however, this is more likely to be beacause I tried to start some of it earlier on in the day to save time cooking whilst my friends were round. We all absolutely loved it, I received some very good reviews and even had to share the recipe with my friend!! I will definitely cook again!!

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