Ingredients
- 4 part-boned chicken breasts
- 150g firm goat's cheese
- bunch thyme
- 500g cherry tomato
- olive oil
- splash white wine
Method
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Heat oven to 190C/fan 170C/gas 5. Loosen the skin from the chicken breasts and stuff each with a slice of the goat’s cheese and a sprig of thyme. Put in a shallow ovenproof dish.
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Halve the cherry tomatoes and scatter around the chicken with a few more sprigs of thyme, a drizzle of olive oil and splash of white wine. Season with pepper, and salt if you wish.
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Bake for 25-30 mins until the chicken is tender and golden. Serve with Saffron wild rice (recipe right).