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Goats’ Cheese and Thyme Stuffed Chicken

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Stuffed chicken breases/legs is a recipe I often like to make for dinner ….the timing has to be perfect in order for the meat to be succulent and yummy!

I browned the stuffed/wrapped chicken breasts on a heated pan first before I stick the pan into the oven to continue to bake until bacon is crisp & golden



2 skinless, boneless chicken breasts

100g firm goats’ cheese

1 tsp fresh thyme leaves 

4 rashers streaky bacon, slightly flattened out with back of knife

250g vine cherry tomatoes

1 – 2 Tbsp olive oil

salt & freshly ground black pepper


  • Heat oven to 190°C
  • Slit a pocket in the chicken breasts, season with salt & greshly ground black pepper
  • Stuff the pockets with half the goats’ cheese & some thyme leaves on each piece of chicken breast … wrap each breast with 2 slices of the bacon
  • Heat up a frying pan with half the olive oil, and brown the chicken breasts then add the vine cherry tomatoes to the pan, drizzle with balance of olive oil and place pan in the pre-heated oven and bake for 30 – 40 minutes or until the bacon is crisp and golden
  • Serve up vine tomatoes and some mangetouts or sugar snap peas

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