Main content

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

Lachlan's Main, Series 3 Come Dine with Me Australia


  • 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


  • 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.


» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating