Chicken Stuffed with Goats Cheese and Thyme & Dauphinoise Potatoes

Recently attempted Chicken Stuffed with Goats Cheese & Thyme served with Dauphinoise Potatoes for a dinner party – mine didn’t look at pretty as the original recipe pictures but it was damn delish. Relatively easy for something that sounds so posh but definitely not a meal for the calorie conscious!

 Goat’s Cheese & Thyme Stuffed Chicken Breasts 

  • 2 skinless, boneless chicken breasts
  • 100g firm goat’s cheese
  • 1 tsp thyme (fresh/dried), plus 2-3 sprigs
  • 4 rashers streaky bacon , thinly sliced
  • 2 courgettes, sliced
  • olive oil
  • 250g vine tomatoes
  1. Heat oven to 190C
  2. Cut the chicken breasts almost in half on the long side and open them out. Put goat’s cheese on each piece of chicken and sprinkle with thyme leaves Fold chicken over to enclose the cheese, then wrap each breast in two slices of the bacon (use toothpicks to secure if necessary like we did – my friend Brig had to help me wrap because Baby Bird was demanding attention!)
  3. Arrange overlapping rows of courgettes and tomatoes over the base of an oiled casserole/gratin dish. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs (I didnt have Thyme sprigs so added fresh basil leaves to the dish instead!) Sit the chicken parcels on top
  4. Bake for 40-45 minutes until the bacon is crisp and golden and the courgettes are tender

{ Think I had the oven on too high for mine – or may have had too much wine and forgotten about the food!}

Dauphinoise Potatoes

  • 500ml double cream
  • 500ml milk
  • 3 garlic cloves
  • 8 large King Edward or Maris Piper potatoes (I used Maris Pipers)
  • 100g Gruyère cheese (or similar – I used Jarlsberg because there was no Gruyère where I went shopping)
  1. Heat oven to 190C
  2. Pour cream and milk into a large saucepan, add garlic cloves and bring to a simmer
  3. Slice potatoes finely (about 3-4mm) and add them to the cream, simmer for 3 minutes until just cooked. Gently stir to separate and keep from sticking to the bottom of the pot
  4. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour the garlic infused cream (discarding the garlic!) over the potatoes – just enough to seep through the layers and leave a little moisture on the surface (I made the error of pouring too much cream mixture into the dish so my potats drowned a little and didnt evenly brown…)
  5. Scatter over the cheese and bake for 30 minutes until the potatoes are soft and browned (increase the heat for 5 minutes if not brown enough)

{ Too much cream mixture = drowning potats! }

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4 thoughts on “Chicken Stuffed with Goats Cheese and Thyme & Dauphinoise Potatoes

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