2010 Cooking Club Week 28: Chicken Stuffed with Goats Cheese and Spinach

Apologies for the lack of photos my usb ports are dead and I only have the laptop but I will try and get photos soon!!!

Dish is Chicken / Turkey Stuffed with Goats Cheese and Spinach Wrapped with Parma Ham served with roast vegetables. It serves 4 people.

Ingredients

4 chicken breasts
200 g goats cheese (I use the soft log from Aldi)
150 g fresh spinach (could use frozen semi cooked)
8 slices of Parma ham
4 potatoes
1 small sweet potato
2 peppers
4 carrots
2 parsnips
2 red onions
1 courgette
Salt
Pepper
Olive Oil


Method

Mash goats cheese with spinach to kind of form a paste. Cut a slit in each chicken breast and stuff with the spinach cheese paste. Salt and pepper each breast after its stuffed with the spinach cheese. Wrap each breast in 2 slices of Parma ham, secure with a cocktail stick. Put the chicken on a tray and cover fully with tin foil (or with cover for the dish).

Peel and roughly chop (about the 25 m * 20 m) potatoes, carrots, sweet potatoes, parsnips, courgette (not necessary to peel potato personal choice). Chop peppers in half and de seed and chop onions small (or leave whole). Put all vegetables in to a large bowl, add salt, pepper, good dash of olive oil and swirl around for a few minutes until all the vegetables are covered in oil. Put the vegetables on an oiled tray.

Cook the chicken for about 35 - 45 min at 180 degrees Celsius in a fan oven!! Once cooked leave aside in a top oven / cool place for 10 min. To check the chicken is done cut one of the breasts and it should be fully white and not pinkie.

Cook vegetables for 45 - 55 min, at 180 degrees turning up the oven to about 220 degrees for the last 10 min. Stir the vegetables half way through to ensure even crispiness!!!

What I like to do is pour the juice from the chicken over the vegetables for the last 10 minutes, as it increases the flavour!!!!