Preheat the oven to fan 180C/conventional
200C
- 8 skinless chicken breasts fillets
- 20g pack fresh tarragon
- 2 x 150g tubs soft goat's cheese (we used Charvoux)
- 5 vine-ripened tomatoes
- 3 tbsp olive oil
1.Make a slit down the centre of each chicken breast with a sharp knife (taking care not to cut right through) then open up the slit with your fingers to make a pocket.
2. Arrange the chicken in a single layer in a large,
lightly oiled ovenproof dish.
3.Reserve 8 sprigs of tarragon, chop the rest
of the leaves and beat into the cheese with plenty of ground black pepper.
4. Spoon into the pockets in the chicken.
5. Slice the tomatoes and place 2 slices
over each cheese-filled pocket. Put a sprig of tarragon on top and drizzle with
oil.
6. Season and bake for 25-30 minutes until the
chicken is cooked, but still moist.
If serving cold, pour off the juices
otherwise they will set to a jelly once cold.
Transport in the dish covered with cling
film. You can prepare up to step 3 and serve cold, or cook when you get there.
Recipe from Good Food magazine, September
2003
