Goat's Cheese and Chutney stuffed Chicken Breasts
Savour the goodness of these quick and tasty chicken breasts, combining creamy goat's cheese, sweet date and almond chutney, all hugged by salty Parma ham. Whether straight from the oven or chilled and sliced for a laid-back buffet lunch, these chicken breasts are a delicious.
Serves 4-6
Effort: Easy
Preparation time: 10 minutes
Cooking time: 25 minutes
Gluten free
Ingredients
4 chicken breasts
150g soft goat's cheese
4 tbsp Date & Almond Chutney
200g Parma ham/ Prosciutto
Instructions
Preheat your oven to 200c/ 180c fan.
Slice each chicken breast in half horizontally, keeping one side attached. Open them up like a book, then gently flatten between two sheets of greaseproof paper or clingfilm using a rolling pin to achieve an even thickness.
Spread a quarter of the soft goat's cheese over one side of each chicken breast. Top with a quarter of the chutney. Fold the other half of the chicken breast over the stuffing.
Wrap each stuffed chicken breast with 2-3 slices of Parma ham, securing the stuffing inside and covering any gaps. Repeat for the remaining breasts and filling.
Place the stuffed chicken breasts on a baking tray and bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the filling is piping hot in the middle.
Serve hot or cold - see hints & tips
Hints & tips
Chicken - Using chicken breast in this recipe provides a lean and versatile protein base. The mild flavor of chicken allows it to take on the delicious tastes of the goat's cheese, chutney, and Parma ham without overpowering them. Additionally, the method of slicing and stuffing the chicken breasts ensures a juicy result. The overall combination creates a well-balanced dish where the chicken serves as a canvas for the rich and complementary flavours of the stuffing.
Easy swaps - Here are a few alternatives for goats cheese:
Cream cheese is a versatile option that adds creaminess to the dish. It has a milder flavour compared to goat's cheese.
Feta cheese has a tangy and salty flavour that can provide a nice contrast to the sweetness of the chutney. It's crumbly and can work well in this stuffed chicken recipe.
If you enjoy a creamy and slightly nutty flavour, Brie or Camembert can be good choices. They melt well and create a luxurious texture.
Ricotta is a mild and creamy cheese that can work well in this stuffed chicken recipe.
Parma ham - Bacon is a good substitute for Para ham in this recipe
Serving suggestion - Serve the Goat's Cheese and Chutney Stuffed Chicken Breasts with roast potatoes and seasonal vegetables or garden salad for a laidback and satisfying meal.
The chicken breast can also be cooled and sliced for a buffet style lunch with leftover Christmas ham and salads.
Portion size - Serves 4-6. Recipe can be halved for a portion of 2.
Storage - Store in the fridge for 3-4 days.
