Goat’s cheese stuffed Chicken breast:

Goat’s cheese stuffed Chicken breast:


Chicken breast stuffed with anything at all uses the same method, so if you wanted chicken breast stuffed with Politician, you’d use the same process…. Oh, hang on, no.  Politician would be far too bitter – well, they always leave a sour taste in my mouth…. Let’s try again.

Chicken breast stuffed with anything at all uses the same method, so if you wanted chicken breast stuffed with salami, goat’s cheese, preserved lemons…… well, it’s the same method.   So, please consider this to be an object lesson on getting stuffed

(Especially for politicians, solicitors and estate agents.)

Prep:           15 mins.

Cooking:      40 mins.

Course:        Main

Serves:         2

Rating:         2:  Easy

Actually…. There are three methods; but let’s not fall out over it.


  • 2 chicken breasts – I’ll let you agonise over whether you use free-range, light barn, deep litter or whatever animal welfare, freedom food or similar scheme you prefer or choose. I applaud what the TV chefs are doing; it’s just a pity that everything that they go for seems to push prices up.
  • Goat’s cheese
  • Seasonings
  • Mick’s Terbs
  • Oven dish
  • For method two: Cling film
  • For method two: Rolling pin or meat mallet (or, at a push, an empty lemonade/beer bottle with the label removed and thoroughly washed and dried)
  • For method 3: Rashers of bacon or pancetta

Method 1:

  • Using a sharp cook’s knife (that is a cook’s sharp knife, rather than the knife of a sharp cook) slice the chicken breast almost right through horizontally, to open up like a book.
  • Season lightly and then spread the goat’s cheese across one ‘page’.
  • Drizzle a tiny bit of olive oil onto the cheese, sprinkle a few crystals of sea salt over the top, some dried (or even FRESH) thyme and close.
  • Rub a little olive oil into the surfaces of the chicken and place in a greased oven dish.
  • Splash a little water into the dish, then sprinkle more dried thyme and either cover with foil, or not (it’s your choice as to whether you cover it; covering will make them more succulent, but leaving it uncovered will brown them) and put into a pre-heated oven at gas mk 4 for 30 minutes.

Method 2:

  • Instead of slicing the chicken breast, put it between two pieces of cling film and gently beat it flat. The lack of connective tissue in chicken meat means that you don’t need to beat it within an inch of its life (actually, our dear chucky is already deceased), only to gently clout it flat.
  • Take it from its cling film home and lay the cheese, etc, on top, rolling it up into a…… a roll, or parcelling it up from the corners to the centre.
  • Cook as method 1.

Method 3:

  • As method 1 or 2, but wrap the chicken breast in bacon or pancetta just before going into the oven.

All methods:

  • Serve with veg, spuds, rice…… whatever sails your boat.

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