These stuffed chicken breasts are one of the easiest things to make ever and require a quick prep and will have dinner in no time at all. Inspired by a fridge clean out, it's wonderfully versatile and I used the vegetables I had on hand.
I have to admit that I was a bit worried about stuffing these chicken breasts. I always thought that it might be hard. I don't usually cook chicken breasts so I don't have a huge familiarity with them. But then I discovered that it's really just cutting a slit in the chicken breast as far as it will go without cutting a hole.
Chicken breasts dealt with, I then threw in some potatoes, figs and onions and then the oven did all of the work. This became dinner for the next two nights and I adored the flavour of the garlicky cheese and tarragon. And I can't believe I thought that stuffing a chicken breast would be a challenge!
There are plenty of other things that I found challenging once upon a time. Driving seemed to be one of those things that was meant for more coordinated souls. But slowly, it happened and I love driving.
I was talking to Mr NQN in the car the other day as we were driving through Bondi Junction. "I'm so glad that they made the street wider," I said to him as I turned onto Newland Street.
"Errrm they didn't actually make it wider," he said confused.
"Oh yes I'm 100% positive they did," I answered. "Remember how terrified I was driving down it?" I reminded him. He looked at me with that dry look that he has.
"They didn't change it, I think you got less nervous driving down it," he said looking at me like I was crazy. Could he have been right? I guess so. But a part of me still thinks that they made the street wider!
So tell me Dear Reader, is there a skill that you have that you thought was beyond your reach? Which cut of chicken do you cook the most?
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Chicken Breasts Stuffed With Goat's Cheese
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 25 minutes
- 6 dried figs, soaked in hot water
- 4 potatoes, cut into bite sized chunks
- 4 chicken breasts
- 125g/4ozs. goats cheese
- 1 large garlic clove, peeled and diced
- Fresh tarragon
- 9-10 paper thin slices of prosciutto
- 1 onion, cut into sixths
- 3 tablespoons oil (if the goat's cheese is in oil, use this oil)
- 2 tablespoons balsamic vinegar
Cut into the fattest part of the chicken breast
Step 1 - Oil a baking tray and preheat oven to 210C/410F. Soak the figs in hot water for 5-10 minutes. Parboil or steam the potatoes until starting to become tender and drain (I microwave steam them for 5 minutes).
Cut a deep cavity avoiding cutting through the breast
Step 2 - Slice through the fattest part of the fillet. In a food processor, blend the cheese, garlic clove and the leaves from a sprig of tarragon. Stuff the chicken breasts with the cheese filling. Wrap in 2 slices of the prosciutto and place in the tray with the potatoes, figs and onion. Drizzle the oil on top along with the balsamic vinegar. Bake for 20 minutes.