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

We have stopped buying chicken breasts and instead buy a whole chicken and separate it. You will be amazed by how much money you will save purchasing your chicken this way. In the UK most of the big supermarkets tend to have offers on where you can get 3 items of meat for £10. The funny thing is, this offer usually this includes a pack of 2 chicken breasts as one of the items and a whole chicken as another. From a whole chicken not only will you get 2 large breasts, but you will also get 4 goujons, 2 drumsticks, 2 thighs and 2 wings; and all that makes one hell of a lot of dinners! Not simply that, but you also then have the carcass that you can make a delicious and tasty stock out of. If you want to get more for your money I would highly recommend it to anyone.

For the Chicken

–          Juice half a lime

–          1 small garlic clove – crushed

–          1 tsp chopped fresh chives

–          65g soft goats cheese

–          1 tsp tomato puree

–          Salt and pepper

–          1 courgette – make into ribbons with a potato peeler

–          2 chicken breasts

For the Ratatouille

–          1 yellow/green peppers – roughly chopped into chunks

–          1/2 courgette – chopped into chunks

–          1 stalk celery – finely sliced

–          1 medium red onion – roughly chopped

–          1 tbsp olive oil

–          1 clove garlic – crushed

–          100ml red wine

–          200g chopped/peel plum tomatoes

–          1/2 tbsp tomato puree

–          1/2 tsp sugar

–          Handful torn fresh basil

For the potatoes

          10 new potatoes – washed & sliced

–          2 tbsp olive oil marinated with 1 clove garlic cut into quarters and a few basil leave for at least an hour

–          Salt and pepper


Oven to 180’C

Serves 2

Make the stuffing for the chicken by mixing together the goats cheese, chives, tomato puree, garlic, lime juice and salt and pepper

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.

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.

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

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

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.

When the chicken is cooked through and the potatoes are crispy plate and serve with the ratatouille 



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

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