Goat's Cheese Stuffed Chicken
with pea and tomato salad
Creamy, herby, melting goat's cheese forms a fantastic filling for succulent chicken breasts in this well-rounded recipe that also features a vibrant side salad on the side.
Tags:
Quick
•Protein Rich
•Calorie Smart
Allergens:
Milk
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Goat's Cheese
120 grams
Salad Leaves
1 sachet(s)
Italian Herbs
2 unit(s)
Tomato
1 sachet(s)
Balsamic Vinegar
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
Energy (kJ)1626 kJ
Energy (kcal)389 kcal
Fat15.7 g
of which saturates9.6 g
Carbohydrate15.5 g
of which sugars7.3 g
Dietary Fiber1 g
Protein51.6 g
Salt3.8 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 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
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.
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.
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.
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.
5
- Just before serving, toss the salad leaves, peas and tomato with a drizzle of oil and the balsamic vinegar.
- Season to taste with salt and pepper.
6
- Divide the goat's cheese stuffed chicken between plates.
- Serve the pea and tomato salad alongside.
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