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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mounses2
27th Jun, 2011
5.05
I had a vacuum pack of cooked beats so roasted the shallots first in the honey dressing till tender, then added the chopped cooked beats for the last 10mins. They were delicious. I had made lentils this way before (with peppered smoked makeral flaked in- lovely). I have tasted this kind of wrapped chicken and always found it dry but they actually turned out lovely. Using pre-cooked beats and lentils meant it was a great mid week fast supper.
laurakrikhaar
5th May, 2011
5.05
Fantastic recipe. Tasty and impressive, whilst being really easy. In response to Samsamdonteatham - You need the bacon to be able to keep the filling in as well as the chicken moist. Maybe you could try turkey "bacon" instead. It may work...
poisonivy73's picture
poisonivy73
30th Mar, 2011
5.05
Just did this for dinner tonight and it was INCREDIBLE. Only change I made was red onions for the shallots and baby spinach for salad leaves as that's what was on hand. I would absolutely serve this for a dinner party. It's much easier to do than it looks.
itsnice
14th Feb, 2011
5.05
This is an awesome recipe. I didn't use beetroot or shallots, just roasted some onions in honey and mixed it in with the lentils at the end. Really tasty!
susangell
10th Feb, 2011
4.05
This is a great meal - we discovered it and can't leave it alone!
jennypiccolo
8th Feb, 2011
5.05
Just made this as a weekday meal for myself and my husband and it was wonderful! We had no complaints and my husband thought it looked fab too. Used soft cheese with garlic and herbs as that's what I had in the fridge, and pancetta instead of bacon as I find bacon too thick and greasy. Absolutely delicious! Good for a future dinner party.
samanthajohnson
12th Jan, 2011
I would like to make this but I don't like bacon, can I cook it without wrapping the chicken in it?
anafil
8th Oct, 2009
5.05
You absolutely have to taste this recipe. It is delicious! I can't say what is better lentils, beetroot or chicken - combination is perfect. I adore this meal.
brionyv
14th May, 2009
5.05
This was delicious and the final result looks and tastes like you have put a lot more effort in than you actually have. A crowd pleaser!
hlnharrison
28th Feb, 2009
We are all watching our calorie and fat intake so I used philadelphia extra light instead of the goat's cheese and back bacon with visible fat cut off instead of the streaky. It was really delicious. I just cooked it for the family but a great dish for entertaining as so much can be done in advance.

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