Chicken Stuffed with Goat’s Cheese

Charmaine Lu -
  • 2 chicken breast fillets, skin and bone removed
  • 100g firm goat’s cheese
  • 1 tsp thyme leaves
  • 4 rashers of streaky bacon, sliced
  • 2 sliced zucchinis
  • 2 tbsp olive oil
  • 250g sliced tomatoes
  • Heat the oven to 190C. Split the chicken breasts along the long side, almost all the way through, then open like a book. Flatten with a mallet or rolling pin, then season all over. Place half the cheese on each chicken piece, sprinkle with thyme, then fold over and wrap each breast with 2 slices of bacon.
  • Oil a roasting tin or gratin dish, then arrange rows of sliced tomato and zucchini over the base. Drizzle with oil and seasoning, and sit the chicken on top. Bake for 45 mins or until the bacon is crisp and golden, then serve immediately with a hunk of bread.
45 mins
2 serving