Prep 20 mins
Cook 40 mins
A French inspired dish I found in a back issue of BBC Good Food Magazine. The recipe says it can be frozen in the uncooked stage.
- 2 boneless skinless chicken breasts
- 3 1⁄2 ounces goat's cheese, a firm variety
- 1 teaspoon fresh thyme, plus 2-3 sprigs
- 4 slices bacon, thinly sliced
- 2 zucchini, thinly sliced
- 1 1⁄2 tablespoons olive oil, plus extra for drizzling
- 8 ounces tomatoes, on the vine if possible, thinly sliced
- Heat oven to 375 degrees.
- Split the chicken breasts almost in half from one long side and open them out like a book.
- Bat them out a little with a rolling pin to flatten them.
- Season on all sides.
- Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves.
- Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
- Lightly oil a shallow gratin dish, then arrange overlapping rows of zucchini and tomatoes over the base.
- Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
- Bake for 40-45 minutes until the bacon is crisp and golden and the courgettes are tender.
- Serve straight from the dish with new potatoes or good bread.