Goat's Cheese & Thyme Stuffed Chicken
This delightful recipe combines tender chicken breasts filled with creamy goat's cheese and aromatic thyme, all wrapped in crispy bacon. Nestled on a bed of roasted courgettes and vine-ripened tomatoes, this dish is bursting with flavors and textures that make each bite a delicious and satisfying experience. Perfectly balanced and easy to make, this dish is sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 2 skinless, boneless chicken breasts
- 100g firm goat's cheese , such as Crottin de Chavignol
- 1 tsp fresh thyme leaves, plus 2-3 sprigs
- 4 rashers streaky bacon , thinly sliced
- 2 courgettes , thinly sliced
- 1-2 tbsp olive oil , plus extra for drizzling
- 250g vine tomatoes , thinly sliced
Instructions
- 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.
- 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.
- 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.
Cook Time
45M
Prep Time
PT40M
Yield
Serves 2
Nutrition
- Calories: 476 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 52 grams protein
- Sodium Content: 2.03 milligram of sodium
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