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Goat's cheese & thyme stuffed chicken

Goat's cheese & thyme stuffed chicken

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Rating: 5 out of 5.119 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

The chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals

  • Easily doubled
  • Freezable (before cooking)
Nutrition: per serving
NutrientUnit
kcal476
fat27g
saturates13g
carbs6g
sugars6g
fibre2g
protein52g
salt2.03g
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Ingredients

Method

  • STEP 1

    Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.

  • STEP 2

    Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.

  • STEP 3

    Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

RECIPE TIPS
CHABICHOU DU POITOU

Flattened cone-shaped cheese from the Charente – the most important goat’s-cheese-producing area in France. Soft, creamy taste with velvety rind.

Recipe from Good Food magazine, May 2007

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Overall rating

Rating: 5 out of 5.119 ratings
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