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Goat's Cheese Stuffed Chicken with Irish Bacon

Goat's Cheese Stuffed Chicken with Irish Bacon

with pea and tomato salad

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Quick

•Protein Rich

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Goat's Cheese

(Contains: Milk May be present: Milk)

120 grams

Salad Leaves

1 sachet(s)

Italian Herbs

2 unit(s)

Tomato

320 grams

Irish Chicken Breast

120 grams

Peas

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

130 grams

Irish Bacon

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2433 kJ

Energy (kcal)581 kcal

Fat31 g

of which saturates14.8 g

Carbohydrate19.7 g

of which sugars8 g

Dietary Fiber1.8 g

Protein62.1 g

Salt5.5 g

Potassium189.6 mg

Calcium39.8 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Get Prepped

1

Preheat oven to 220°C/200°C fan/gas mark 7.
Crumble the goat's cheese in a bowl with the Italian herbs and a good glug of oil.
Trim the salad leaves, then tear or chop into bite-sized pieces.
Chop the tomato into 2cm chunks.

Stuff the Chicken

2

Cut a pocket horizontally into the chicken breast. Season the inside with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Spoon the goat's cheese mix into the pocket.
Season the outside of the chicken, drizzle with oil and rub to coat evenly.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Bake the Chicken

3

Place the stuffed breasts onto a lined baking tray.
Bake the chicken until cooked through, 18-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Add the bacon to the tray for the final 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.

Cook the Peas

4

Meanwhile, boil a pot of salted water for the peas.
Once boiling, add the peas and allow to warm through, 1-2 mins.
Once done, drain in a sieve and allow to cool.

Dress the Salad

5

Just before serving, toss the salad leaves, peas and tomato with a drizzle of oil and the balsamic glaze.
Season to taste with salt and pepper.

Finish and Serve

6

Divide the goat's cheese stuffed chicken between plates.
Crumble the crispy bacon over the top.
Serve the pea and tomato salad alongside.

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