Tomato & courgette stew
Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese
Chicken stuffed with goat’s cheese & tarragon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g soft goat's cheese(we used Pant-Ysgawn Farm Organic)
- zest ½ lemon
- ½ long red chilli(deseeded if you don't like it too hot), finely chopped
- 1 tbsp finely chopped tarragon
- 4 skinless chicken breasts
- 8 slices prosciutto
Nutrition: per serving
- kcal328
- fat16g
- saturates8g
- carbs0g
- sugars0g
- fibre0g
- protein47g
- salt2.5g
Method
step 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.
step 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.
