Stuffed Chicken with Goat's Cheese
with pea and tomato salad
Creamy melting goat's cheese slathered in herbs tops this abundant salad, but it's really only the tip of the iceberg. Stunning sweet potato, crunchy lentils and crisp apple slices provide an array of different flavours with a good mix of tender veg and crunchy textures at play.
The quantities provided above are averages only.
Ingredients
100 grams
Goat's Cheese
(Contains: Milk)
120 grams
Salad Leaves
1 sachet(s)
Italian Herbs
2 unit(s)
Tomato
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
320 grams
Irish Chicken Breast
120 grams
Peas
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Crumble the goat's cheese in a bowl with the italian herb and a good glug of oil.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Chop the tomato into 2cm chunks.
- Cut a pocket horizontally in the chicken breast and season the inside with salt and pepper. Spoon the goat's cheese mix into the pocket. Season the outside of the chicken, drizzle with oil and coat evenly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Place the stuffed breasts onto a lined baking tray. Cook the chicken for 18-20 mins, until cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Boil a pot of salted water for the peas. Add the peas and allow to warm through, 1-2 mins, then drain in a sieve.
Toss the salad leaves, peas and tomato with a drizzle of oil and balsamic vinegar. Season to taste with salt and pepper.
Divide the goat's cheese stuffed chicken between plates and serve the peas and tomato salad alongside.
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