*Chicken with Goat's Cheese and Chutney*
Serves 4 Delicious moist chicken breasts with a flavourfilled goat's cheese and chutney stuffing and buttery crumb coating. 4 single boneless, skinless chicken breasts salt and pepper
125g log of soft goats cheese (4 1/2 ounces) 4 heaped dessert spoons of your favourite chutney (I used mediterranean) 4 heaped dessert spoons of panko bread crumbs butter to dot chopped parsley (optional)
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking dish large enough to hold all chicken pieces. Cut a pocket into the outside edge of each chicken breast, without cutting through all the way to the back edge and leaving attached at both ends. Season lightly inside and out with salt and pepper. Cut the goats cheese into 12 coins and slip three into each pocket. Top with a dessertspoon of chutney. Place into the baking dish. Srinkle a dessert spoon of panko over the top of each. Dot with butter. Bake for 30 to 35 minutes until the juices run clear. Sprinkle with chopped parsley if using and then serve. Rice and a vegetable go nicely with this. |