Goats Cheese & Chive Stuffed Chicken Breast, Wrapped in Courgette Ribbons and Served with Ratatouille and Roasted Baby Potatoes

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the chicken
1/2 whole
Lime - Juice
1 small
Garlic clove - peeled and finely chopped
1 tsp
Chives - finely chopped
65 grams
Soft goats cheese
1 tsp
Tomato Puree
1 Twist
Salt and pepper
1 large
Courgette - peeled into long strips
2 medium
Chicken breast
2 .
For the sauce
1 medium
Green pepper - deseeded and cut into chunks
1/2 medium
Courgette - cut into chunks
1 whole
Celery stalk - strings removed and finely chopped
1 medium
Red onion - peeled and roughly chopped
1 tbsp
Olive oil
1 whole
Garlic clove - peeled and finely chopped
200 g tin
Plum tomatoes
1/2 tbsp
Tomato Puree
1/2 tsp
Sugar
100 ml
Red wine
1 handful
Fresh basil - torn
3 .
For the potatoes
10 whole
New potatoes - boiled and cut into quarters
2 tbsp
Olive oil
1 whole
Garlic clove - peeled and finely chopped
2 Sprig
Fresh basil - torn
1 Twist
Salt and pepper
Goats Cheese & Chive Stuffed Chicken Breast, Wrapped in Courgette Ribbons and Served with Ratatouille and Roasted Baby Potatoes
  1. Mix together the olive oil, garlic and basil for the potatoes and leave to stand and infuse for at least an hour.
  2. Preheat the oven to 180’C
  3. Make the stuffing for the chicken by mixing together the goats cheese, chives, tomato puree, garlic, lime juice and salt and pepper
  4. Make a small incision in the side of the chicken breast with a sharp knife and push the knife down the middle of the chicken breast, being very careful not to push it through. Remove the knife and push your finger into the cut and spread it out as big as you can get it. With your finger, push the filling in a little at a time until the hole is well filled.
  5. Place the ribbons of courgette onto a chopping board so that they over-lap each ribbon by about a half and then place the chicken breast on top and roll the courgette around it. Repeat with the second breast and then place in the fridge until you need it.
  6. To make the ratatouille, fry the onion in the oil in an oven proof casserole dish for 5 minutes until soft and then add the rest of the vegetables. Stir to coat well in the oil and fry for 3-5 minutes. Add the red wine and simmer until the veg has soaked up most of the wine. Add the remaining ingredients and then place in the oven for 40 minutes to an hour
  7. Meanwhile, boil the potatoes in salty water for 10-15 minutes until just soft and then drain and dry off by returning to the heat for a few seconds. Place in a roasting tin and coat in the oil and salt and pepper
  8. Place the chicken in another roasting tin, brush with a little olive oil and place in the oven, along with the potatoes for half an hour.
  9. When the chicken is cooked through and the potatoes are crispy plate and serve with the ratatouille

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