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
Goat Cheese-stuffed Chicken
with roast beetroot & a fresh green salad
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Goat Cheese-stuffed Chicken?
The preparation time for Goat Cheese-stuffed Chicken with roast beetroot & a fresh green salad is between 30 and 45 minutes.
What is the total time required to make Goat Cheese-stuffed Chicken with roast beetroot & a fresh green salad?
The total time required to make Goat Cheese-stuffed Chicken with roast beetroot & a fresh green salad is between 40 and 55 minutes.
How many servings does Goat Cheese-stuffed Chicken provide?
4 servings
What are the main ingredients in Goat Cheese-stuffed Chicken?
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
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?
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
How many calories does Goat Cheese-stuffed Chicken have?
520 calories
How much fat content does Goat Cheese-stuffed Chicken have?
grams
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