Goat’s Cheese Chicken

Super succulent chicken, stuffed with gorgeous goats cheese. What could be better? Well putting it on a bed of red cabbage sweetened with apple and topped with hazelnuts, for a start.

I’ve never been a fan of goats cheese, I always thought it tasted a bit too.. well goaty. I’m sure some are more goaty than others but it’s not something I have tried enough of. Like most ingredients however you can always find something to pair it with that will make the flavour you dont like transform into something amazingly differant.

For such a small amount of ingredients there is so much going on in terms of flavours and textures. This recipe is cheap, quick enough to be a midweek masterpiece but also special enough for impressing friends and family at a dinner party.

What you need

2x Chicken Breast

100g goats cheese

1x Red Cabbage

1x Braeburn Apple

1 Tbsp Onion Marmalade

20g Chopped Hazelnuts

1 Bunch Flat Leaf Parsley

What you need to do

  1. Pre heat your oven to 200 degrees. Take your chicken breast, with your fingers gently seperate the skin from the meat. Don’t remove it completely. Slice off some of the goats cheese and place it under the skin. Cover over the cheese as much as you can. Place them on a lined baking tray, drizzle over a little olice oil, season with salt and pepper and put it in the oven for 25 – 30 minutes.
  2. While the chicken cooks its time to prep your other ingredients. Cut your red cabbage in half through the root and slice as thinly as you can. Cut the apple into quarters and remove the core. Chop into 1 cm pieces.
  3. Heat some oil in a pan and add the cabbage, apple and onion marmalade. Season with salt and pepper and cook with the lid on until the cabbage has wilted and the apple has started to go soft.
  4. While the caggage mix cooks down it is now time to address your nuts. Roughly chop the hazelnuts and parley. When the cabbage has cooked add half the nuts and half the parsley.
  5. Serve the chicken on top of the red cabbage. Top with the remaining hazelnuts and parsley.

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