Goat’s cheese and fig stuffed chicken with rocket, blueberry and pumpkin salad

Regardless of whether you have always liked to cook or else you've selected up it like a spare time activity during quarantine, we would venture a guess that you simply are watching out for new recipes to use . Afterall, getting creative from the kitchen is a superb and worthwhile means to spend time.

We have assembled most of the very most adored , highest rated Goat’s cheese and fig stuffed chicken with rocket, blueberry and pumpkin salad inside our website. It's the very best of the Very Best!

We've rounded up the best recipes . They're our most loved, commented and rated 5star recipes from our big local community, all in 1 location. These apps, mains, desserts and more are guaranteed yummy!

How to make Goat’s cheese and fig stuffed chicken with rocket, blueberry and pumpkin salad

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:25
  • Total Time : 0:50

Ingredients

  • 500g kent pumpkin, cut into 3cm pieces
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fennel seeds
  • 150g goat’s cheese
  • 6 dried figs, finely chopped
  • 1 teaspoon grated lemon rind
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 4 x 200g chicken breast fillets
  • 80g butter, chopped
  • 2 tablespoons lemon juice
  • 120g baby rocket
  • 120g fresh blueberries
  • 1/3 cup walnuts, toasted
  • 1 avocado, quartered

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  • Step 2 Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Sprinkle with half of the fennel seeds. Season. Bake for 15 minutes.
  • Step 3 Meanwhile, combine goat’s cheese, fig, lemon rind, parsley and remaining fennel seeds in a small bowl. Place 1 chicken fillet between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 1cm thick. Repeat with remaining chicken. Place chicken, smooth-side down, on a work surface. Divide goat’s cheese mixture among chicken. Season. Roll up each fillet to enclose stuffing. Tie up with kitchen string at 3cm intervals to secure.
  • Step 4 Heat remaining oil in a large frying pan over medium-high heat. Cook chicken, turning, for 6 minutes or until browned all over. Transfer to tray with pumpkin. Bake for a further 10 minutes or until chicken is cooked through and pumpkin is tender. Rest chicken for 5 minutes. Discard kitchen string. Slice chicken thickly.
  • Step 5 Meanwhile, add butter to frying pan over medium heat. Cook for 5 minutes or until butter starts to brown. Add lemon juice. Cook for 1 minute. Season.
  • Step 6 Divide rocket, pumpkin, blueberries walnuts and avocado among serving plates. Top with chicken. Serve drizzled with lemon butter.

© Copyright 2020 Get Recipe Book - All Rights Reserved