Goats' Cheese-stuffed Chicken Breast With Roasted Vegetables And Boiled Potatoes
This delectable recipe combines succulent stuffed chicken breasts with creamy goat's cheese and a medley of grilled vegetables. The tender chicken is infused with savory rosemary-coated cheese for a burst of flavor in every bite. Served alongside charred red pepper, courgette, and aubergine, this dish is a symphony of textures and tastes, creating a satisfying and vibrant meal.
— Constant Cookbook
Ingredients
- 2 boneless, skinless chicken breasts
- 1 rosemary-coated soft goats' cheese
- salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 crotin goats' cheesegoats' cheese
- 1 red pepper
- 1 courgette
- 1 aubergine
- 200g/7oz baby new potatoes
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Use a sharp knife to cut a pocket into the side of each chicken breast.
- Slice the soft goat's cheese and press into the pocket in the chicken breasts. Season the breast with salt and freshly ground black pepper.
- Heat one tablespoon of the olive oil in an ovenproof frying pan over a medium heat. When the oil is hot, add the chicken breasts, presentation-side down and fry until golden-brown. Turn the breasts and cook for a further two minutes on the other side, then transfer the pan to the oven and roast for 15 minutes.
- Remove the pan from the oven and top with the remaining goats' cheese and return to the oven to cook for a further five minutes, until the chicken is completely cooked through and the cheese has melted.
- Meanwhile, heat a griddle pan until smoking.
- Place the red pepper, courgette and the aubergine slices into a bowl with the remaining two tablespoons of olive oil and season with salt and freshly ground black pepper. Place the vegetables onto the griddle pan and cook for five minutes, or until tender, turning once.
- To serve, place the chicken breasts onto two plates with a pile of chargrilled vegetables and some cooked potatoes alongside each.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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