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Lachlan H

Goats Cheese & Thyme Infused Chicken with Rosemary Potatoes and Seasonal Vegetables

Goats Cheese & Thyme Infused Chicken with Rosemary Potatoes and Seasonal Vegetables
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Lachlan's Main, Series 3 Come Dine with Me Australia

Serves 4 to 6

Ingredients

  • 5 Chicken Fillets, skin free
  • 10 Slices of Prosciutto
  • Approx 2 tbsp of fresh thyme with 2-3 sprigs for roasting
  • Olive Oil
  • Salt and Pepper
  • 300g firm goats cheese such as Crottin de Chavignol
  • Big bag of potatoes suitable for roasting such as Desiree or King Edward
  • 3-4 cloves of garlic
  • Handful of fresh rosemary
  • Seasonal Veg – most likely to be steamed broccolini or roasted truss tomatoes
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Method

  1. Heat oven to 190C or fan forced 170C.
  2. Split the chicken breasts almost in half from one long side and open them out like a book.
  3. Bat them out a little with a rolling pin to flatten them and season on all sides.
  4. Put the goat's cheese on each piece of chicken and sprinkle with the thyme leaves.
  5. Fold the chicken over to enclose the cheese, then wrap each one in two slices of prosciutto.
  6. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs and place chicken in baking tin.
  7. Cook for 40-45 minutes or until the prosciutto is golden.
  8. Place chopped peeled potatoes in salted boiling water and boil for approximately 5 minutes.
  9. Drain and place in baking tin with a handful of fresh Rosemary, salt and pepper and 3-4 smashed garlic cloves.
  10. Cook for preferred time or until golden brown which is approximately 1 hour.
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