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


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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  • 500g raw beetroot, peeled and cut into wedges



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

  • 12 shallot, halved if large



    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



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

  • 350g Puy lentil



    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 caper



    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 breast
  • 150g tub Chavroux soft goat's cheese
  • 20g pack flat-leaf parsley, chopped
  • 18 rashers thin-cut smoked streaky bacon


  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 (23)

gillianmcn's picture

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

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

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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