Goat cheese, or chevre from the French word for goat, is made in a wide variety of styles around the world, from soft/fresh to hard aged. Goats’ milk cheeses offer a diversity of flavours – fresh and zesty, sweet and smooth, and mature and full-flavoured. Interestingly the nutritional benefits of goat cheese are pretty impressive.
Chicken stuffed with Goat Cheese on a bed of roasted beetrootCourse: StoriesDifficulty: Easy
You can make these stuffed chicken breasts healthier by using half goat’s cheese and half lighter cream cheese – it cuts the fat but is still creamy and tasty.
1kg uncooked beetroot, peeled and chopped into 3cm pieces
2 tbsp olive oil, plus extra for drizzling
2 tbsp thick balsamic vinegar
125g rindless goat’s cheese
1 garlic clove, crushed
6 fresh thyme sprigs, leaves finely chopped
4 British free-range chicken breasts, skin on
4 fresh rosemary sprigs, leaves roughly chopped
4 shallots, quartered lengthways
- Heat the oven to 200°C/180°C fan/gas 6. Put the beetroot in a large roasting tin and pour over the 2 tbsp oil and vinegar. Season well, then toss together until coated. Roast for 40 minutes.
- Meanwhile, in a small bowl, mix together the goat’s cheese, garlic, thyme and a pinch each of salt and pepper. Using a sharp knife, make a 4cm long incision in the side of each chicken breast to form a pocket, then stuff with the cheese mixture.
- Remove the beetroot from the oven. Add the rosemary and shallots to the tin and stir until coated in the beetroot cooking juices. Put the chicken on top of the veg, drizzle with extra olive oil and roast for 20-25 minutes until the chicken is cooked through and the skin is golden.
- I had a red pepper going begging in my fridge, so de-seeded and quartered it and added it. Think it was a good addition.
Another brilliant way to use goat cheese and beetroot is with this recipe