Sunday evening and nothing planned for dinner, I spotted some goat’s cheese in the fridge and half a pot of parsley growing on my kitchen windowsill.

I always have chicken breasts in the freezer (they are so versatile) so I decided to make my own version of Chicken Kiev.   I’ve a large tub of gluten-free breadcrumbs in my cupboard and always have garlic in my vegetable basket.

I was really pleased with these stuffed chicken breasts – the crumb was lovely and crisp and the chicken moist and tender;  the filling really tasty especially as it was using up left-overs from the fridge.

INGREDIENTS:

2 skinless chicken breasts
Goat’s cheese – probably about 50 to 60g
Handful of chopped fresh parsley
Garlic clove, finely chopped (use 2 if you like )
Dried gluten-free breadcrumbs
Beaten egg
Drizzle of olive oil

METHOD:

With a sharp knife, cut a pocket into the chicken breast, from the thin side to the thick – making sure you do not cut right through.

Using a fork, mix the goat’s cheese, garlic and parsley until combined.

Stuff each chicken breast with the mixture, securing the pocket with wooden cocktail sticks.

Ready for the oven

Dip in beaten egg and then coat in breadcrumbs.

Place in a baking tin and pour just a tiny drizzle of olive oil over the crumbs.

BAKE at 350°F for 30 to 40 minutes or until cooked through.   The cocktail sticks can be pulled out easily once the breast is cooked.

Serve hot with some sweetcorn mash, vegetables or a salad of choice.

Goat’s Cheese and Parsley stuffed Chicken Breast

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.