Saturday, 25 October 2014

One pot, chicken stuffed with goats cheese and roast vegetables

A lovely, easy one dish meal, full of flavour and a good way of using up bits in the fridge the other evening.
Heat the oven to 200ºC. Cut a pocket into the side of each chicken breast and stuff with creamy goats cheese. Wrap the prosciutto ham around each breast and keep in the fridge until ready to cook. Put some new potatoes in a roasting tray and season and cover with olive oil. Cook these for 20 minutes until starting to brown. Add the chicken breasts after 20 minutes and cook for approximately 30 minutes until well and truly cooked through. Depending on which vegetables you are also using, also add to the dish in the last 30 minutes of cooking time. I added tender stem broccoli at the same time as the chicken. This ended up quite burnt and crisp, but I quite liked that. I added cherry tomatoes for the last 15 minutes of cooking time. Serve with all the lovely cooking juices.

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