A new quick weekday meal in our recipe rotation is stuffed chicken breast.
The trickiest bit (and to be honest it’s not that tricky) is cutting the breast along the edge so that you’re ‘opening’ it.
Then, you need to put some stuffing in – I used creamy goats’ cheese, slices of chorizo (still in love with chorizo) and a bit of rocket. If I’d had some I would have put sun dried tomatoes in too, but could do normal tomatoes, spinach, olives…lots of options. The key so that it doesn’t taste dry is the creamy cheese, if it’s not goats’ cheese it could be feta or a cream cheese – like Philadelphia, which I’ve had at a friend’s house with apricot as the other filling and it was lovely.
There are 2 easy ways to cook the chicken. The first is put it in a dish covered in foil in the oven (190deg) for 20-25 mins. In the week I try to cut the cooking time down by lightly frying on each side before putting in the oven for 10mins, which also gives the breast a nice colour.
While its in the oven make your accompaniments- we had saffron rice (rice cooked with a pinch of saffron in the water), corn on the cob and rocket salad, made with a simple dressing of oil & white vinegar, and pine nuts.