What are the main ingredients in Goat Cheese-stuffed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Cling Wrap, Paper Towel

What is the nutritional information of Goat Cheese-stuffed Chicken?

Calories: 520, Carbs: 30 grams, Fat: grams, Protein: 52.9 grams, Sugar: 8.4 grams, Salt: 479 grams

How do I prepare Goat Cheese-stuffed Chicken?

BEGIN WITH BEETS: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). CHOP-CHOP: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOAT’S CHEESE GOODNESS: In a small bowl, combine the goat’s cheese with the juice from 2 lemon wedges (to taste), the lemon zest (to taste), the grated garlic, ½ the toasted nuts, and ½ the chopped parsley. Season and set aside. STUFFED CHICKEN: Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear ½ of the goat’s cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts. INTO THE OVEN: Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown. FOR SOME FRESHNESS: In a bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed leaves and the cucumber half-moons. YOUR LAST STEP? TO ENJOY!: Plate up the goat’s cheese stuffed chicken breasts and serve the roasted beets alongside. Side with the dressed green salad. Garnish with the remaining toasted nuts and the remaining chopped parsley. Enjoy, Chef!

What should be prepared from my kitchen to make Goat Cheese-stuffed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Cling Wrap, Paper Towel

Goat Cheese-stuffed Chicken

You can’t help feeling a bit cheffy when you make stuffed chicken breast, especially with a zesty goat’s cheese & nut filling like this one, Chef! Complemented by earthy oven-roasted beetroots, a dressed cucumber & greens salad, and toasted almonds.

Goat Cheese-stuffed Chicken

with roast beetroot & a fresh green salad

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beetroot
Chevin Goats Cheese
Chicken
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Cling Wrap
Paper Towel

Serves 1

BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOAT’S CHEESE GOODNESS
In a small bowl, combine the goat’s cheese with the juice from 1 lemon wedge (to taste), the lemon zest (to taste), the grated garlic, ½ the toasted nuts, and ½ the chopped parsley. Season and set aside.
STUFFED CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear the goat’s cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breast on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed leaves and the cucumber half-moons.
YOUR LAST STEP? TO ENJOY!
Plate up the goat’s cheese stuffed chicken breast and serve the roasted beets alongside. Side with the dressed green salad. Garnish with the remaining toasted nuts and the remaining chopped parsley. Enjoy, Chef!

Beetroot - 200g
Almonds - 10g
Chevin Goat’s Cheese - 50g
Lemon - 1
Garlic Clove - 1
Fresh Parsley - 3g
Free-range Chicken Breast - 1
Green Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOAT’S CHEESE GOODNESS
In a small bowl, combine the goat’s cheese with the juice from 2 lemon wedges (to taste), the lemon zest (to taste), the grated garlic, ½ the toasted nuts, and ½ the chopped parsley. Season and set aside.
STUFFED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear ½ of the goat’s cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts.
INTO THE OVEN
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed leaves and the cucumber half-moons.
YOUR LAST STEP? TO ENJOY!
Plate up the goat’s cheese stuffed chicken breasts and serve the roasted beets alongside. Side with the dressed green salad. Garnish with the remaining toasted nuts and the remaining chopped parsley. Enjoy, Chef!

Beetroot - 400g
Almonds - 20g
Chevin Goat’s Cheese - 100g
Lemon - 1
Garlic Clove - 1
Fresh Parsley - 5g
Free-range Chicken Breasts - 2
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOAT’S CHEESE GOODNESS
In a small bowl, combine the goat’s cheese with the juice from 3 lemon wedges (to taste), the lemon zest (to taste), the grated garlic, ½ the toasted nuts, and ½ the chopped parsley. Season and set aside.
STUFFED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear ⅓ of the goat’s cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts.
INTO THE OVEN
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed leaves and the cucumber half-moons.
YOUR LAST STEP? TO ENJOY!
Plate up the goat’s cheese stuffed chicken breasts and serve the roasted beets alongside. Side with the dressed green salad. Garnish with the remaining toasted nuts and the remaining chopped parsley. Enjoy, Chef!

Beetroot - 600g
Almonds - 30g
Chevin Goat’s Cheese - 150g
Lemons - 2
Garlic Cloves - 2
Fresh Parsley - 8g
Free-range Chicken Breasts - 3
Green Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOAT’S CHEESE GOODNESS
In a small bowl, combine the goat’s cheese with the juice from 4 lemon wedges (to taste), the lemon zest (to taste), the grated garlic, ½ the toasted nuts, and ½ the chopped parsley. Season and set aside.
STUFFED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear ¼ of the goat’s cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. Repeat with the other breasts.
INTO THE OVEN
Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine a squeeze of lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed leaves and the cucumber half-moons.
YOUR LAST STEP? TO ENJOY!
Plate up the goat’s cheese stuffed chicken breasts and serve the roasted beets alongside. Side with the dressed green salad. Garnish with the remaining toasted nuts and the remaining chopped parsley. Enjoy, Chef!