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Chicken stuffed with goat’s cheese & tarragon

Chicken stuffed with goat’s cheese & tarragon

A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Versatile chicken breasts work perfectly when stuffed with cheese, tarragon and chilli and wrapped in crispy proscuitto

  • Freezable
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal328
fat16g
saturates8g
carbs0g
sugars0g
fibre0g
protein47g
salt2.5g
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Ingredients

  • 140g soft goat's cheese (we used Pant-Ysgawn Farm Organic)
  • zest ½ lemon
  • ½ long red chilli (deseeded if you don't like it too hot), finely chopped
  • 1 tbsp finely chopped tarragon
  • 4 skinless chicken breasts
  • 8 slices prosciutto

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Beat together the goat’s cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.

  • STEP 2

    Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.

Recipe from Good Food magazine, September 2013

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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