Chicken stuffed with goat’s cheese & tarragon

Chicken stuffed with goat’s cheese & tarragon

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(5 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal328
  • fat16g
  • saturates8g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein47g
  • salt2.5g
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  • 140g soft goat's cheese (we used Pant-Ysgawn Farm Organic)
  • zest ½ lemon



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

  • ½ long red chilli (deseeded if you don't like it too hot), finely chopped
  • 1 tbsp finely chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 4 skinless chicken breasts
  • 8 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…


  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.

  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.

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Comments, questions and tips

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27th Jun, 2014
This is a gorgeous recipe! I did cook the chicken a little longer,though.
16th Jan, 2014
Very easy and delicious, makes a mid week meal feel very special!
3rd Oct, 2013
One of the nicest chicken dishes I've ever had, the goats cheese and tarragon go perfectly
4th Aug, 2014
Do I freeze before or after cooking? Recently frozen chicken breasts.
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