Heat oven to 190C/fan
4 part-boned chicken breasts
150g firm goat's cheese sliced into 4
bunch thyme
500g cherry tomatoes
olive oil
splash white wine
1. Loosen
the skin from the chicken breasts and stuff each with a slice of the goat’s
cheese (approx 40g each) and a sprig of thyme.
2. Put in a shallow ovenproof dish.
3. Halve the 500g cherry tomatoes and scatter
around the chicken with a few more sprigs of thyme,
4. Drizzle olive oil and
splash of white wine.
5. Season with pepper, and salt if you wish.
Bake for 25-30 mins until the chicken is
tender and golden.
Serve with Saffron wild rice
Recipe from Good Food magazine, June 2005
