Monday, 30 November 2015

Goat's Cheese and Chutney Stuffed Chicken Breast

I finally found a recipe to use some of the lovely chutney I made over the summer. This is a really simple chicken dish and i loved the combination of the chutney and the goat's cheese. I served it with mash and veg.

Goat's Cheese and Chutney Stuffed Chicken Breast (from The English Kitchen)
(Serves 4)

4 chicken breasts
salt and pepper
125g soft goats cheese, cut into 12 slices
4 dsp chutney
4 dsp panko bread crumbs
knob butter to dot

Preheat the oven to 200C.

Cut a pocket into the outside edge of each chicken breast, without cutting through all the way to the back edge and leaving attached at both ends. Put three slices of goat's cheese into each pocket. Top with a spoonful of the chutney.

Place into an ovenproof dish.  Sprinkle a dessert spoon of panko over the top of each chicken breast.  Dot with butter.

Bake for 30 to 35 mins until the juices run clear. Serve.

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