Chicken with Goats Cheese & Chutney

Wednesday 2 September 2015

 photo DSCN2880_zpsbphuvfgk.jpg

I confess we eat a lot of chicken in this house and if you have been reading my blog for any appreciable of time that won't be news to you.  Sorry about that.  It's affordable protein, adaptable to lots of flavours and techniques and we like it.  It was a lot more expensive when I was a child.  I don't think we had it very often then.  It was a real treat and usually came in the form of a roast chicken . . .

 photo DSCN2881_zpso7m9x8jg.jpg

Occasionally my mother would buy chicken breasts.  She would coat them in cracker crumbs and fry them in butter.   Those were a real treat.  She called it Maryland Fried Chicken.  Whatever the name we loved them!

  photo DSCN2882_zpsz9c9mj7a.jpg

Chicken breasts are very lean and so have a tendency to dry out if you cook them overly long.   A good way to get around that is to stuff them with something tasty.  It's not that hard to do.  Just use a sharp knife and cut a pocket into the thick side of the breast.  You will want to leave it attached on three sides . . .  you only want a pocket.

 photo DSCN2883_zpsxvwkahk4.jpg

Once you've done that you are ready to stuff them with just about anything.   Today I used a Mediterranean tomato chutney and some goats cheese, and it was absolutely delicious!  But you could really use any combination . . .  balsamic red onion chutney with cheddar would be a fab combination . . .  cream cheese and cranberry chutney . . . tomato sweet chili chutney and jack cheese . . .  really it's quite adaptable and there is not much that wouldn't work.

 photo DSCN2885_zpstbhuewzh.jpg

I sprinkled them with panko and dotted them with butter, but you could also wrap them in bacon or pancetta if you wanted to.   Once baked they were delicious and went down a real treat.   I have given quantities for four servings, but you can very easily adapt that to less, or even more. Simple.  Easy.  Delicious!  Enjoy!

 photo DSCN2886_zpsj6ykwwlb.jpg

*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)

 photo DSCN2887_zpstz0npecc.jpg

Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready a baking dish large enough to hold all chicken pieces.

  photo DSCN2889_zpsfqmjstou.jpg

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.

 photo DSCN2891_zpsdopocd58.jpg

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.

 photo DSCN2892_zpsdbahcu7i.jpg

This is really really good stuff!  You are only limited by your imagination!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!