Goat Cheese Stuffed Chicken

 

INGREDIENTS

2x 300-400g packets of chicken breast

2x 80g packets of goats cheese

1 clove garlic, minced

Salt and pepper

Finely chopped fresh herbs, or dried herbs of your choice (ideal but optional)

Salad or vegetables, to serve

 

 

METHOD

  • Preheat oven to 190°C.

  • Prepare goat cheese filling by mixing goat cheese, salt and pepper, garlic and herbs (if using) in a bowl until well combined.

  • Cut a slit into the top of each chicken breast.

  • Divide goat cheese filling into chicken breast pieces.

  • Heat oil in a frying pan. Place stuffed chicken breast pieces in frying pan and cover.Cook until golden on underside.

  • Transfer to a lined baking tray and place in oven for 5 minutes, or until cooked through.

  • Serve with salad or vegetables of your choice.

 

Variations: 

  • Instead of pan frying, wrap in each piece foil, and cook in oven until cooked through.

 

 

Hamper for 25 August 2020

$50 Hamper for the week of 5th October

Warm Chicken Pasta Salad

 

INGREDIENTS

300-400g chicken breast or thigh, diced

250g pasta

1 cup Soul Origin Penne Dressing sauce

180g canned mushroom slices

Vegetables of choice (eg. capsicum, snow peas, avocado, asparagus, cherry tomatoes, sundried tomatoes, pumpkin, frozen peas and corn etc.), sliced (and steamed where necessary).

 

 

METHOD

  • Cook pasta according to packet directions.

  • Meanwhile, heat a pan with a little oil, and brown chicken.

  • Prepare vegetables as desired.

  • Warm Penne Dressing in a saucepan, over a low heat.

  • Place all salad ingredients in a large serving bowl and mix well.

  • Serve immediately.

 

 

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