Ok, so the Great Cheese Glut of early 2019 continues to make it’s mark on what we’re currently eating! Hot on the heels of the Comté and Garlic Mushroom Risotto comes another recipe that only exists due to the contents of our fridge. Goats’ Cheese Chicken.
I find that Goats’ Cheese can be a bit of a divisive choice on a cheeseboard. Personally, I am great fan of it’s sharp, almost sour flavour and soft texture. But I know plenty of people who find it a bit too rich. Or just plain unpleasant. As with many foods, I think the trick is to keep trying lots of different varieties until you find one that works for you.
Here the punchy Goats’ Cheese flavour is partnered with crisp, salty ham which is a great contrast. I’ve also included a few onions and some roasted cherry tomatoes, for extra sweetness.
The ham doesn’t just bring flavour – it also holds the chicken together and keeps in the moisture. Indeed, you may have noticed that I often cook chicken this way. It pretty much guarantees that the meat will remin succulent and tender, even if you leave it in the oven for a few minutes too long.
Though I guess the generous slab of cheese through the middle of each chicken breast also helps a little on that front. And any that does manage to escape can be used as a sauce to spoon over the top as you serve it all up.
Or mopped up from the tray with a bit of crusty bread. If you so choose…
Goats’ Cheese Chicken
- 2 Skinless and Boneless Chicken Breasts
- 100 g Goats Cheese
- ½ tsp Freshly Ground Black Pepper
- 4 slices Parma Ham or Prosciutto Crudo
- 1 small Red Onion peeled and thinly sliced
- 8 Cherry Tomatoes halved
- Preheat oven to 180°C.
- Butterfly the chicken breasts. Cut them horizontally almost the whole way through, then open out on a chopping board. If you have very large chicken breasts you may want to cover them with cling film and bash gently with a rolling pin to make them a bit thinner.
- Generously top half of each chicken breast with goats’ cheese (making sure you divide it equally between both breasts) and then season with the black pepper. Fold the other half of the chicken breast over the goats’ cheese filling to fully enclose it. Wrap each chicken breast with the slices of parma ham or prosciutto and tuck in the ends underneath.
- Place the thinly sliced onion in the bottom of an ovenproof dish or deep roasting pan. Place the chicken breasts on top, then scatter with the cherry tomatoes.
- Put in the oven and bake for 25-30 minutes, until the chicken is cooked through.
- Some of the goats’ cheese is likely to leak out of the chicken as it cooks, but don’t worry as this will make a tasty sauce with the onions and tomatoes. When serving top each chicken breast with a few spoonfuls of this sauce.