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Chicken stuffed with red pepper & goat's cheese

A delicious evening meal that's quick to cook up and tastes great

• Preparation: 40 mins
• Cooking: 25 mins
• Serves: 2

What you need:

• 2 large chicken breasts, skin removed
• 2 roasted red peppers
• 2 slices Parma ham
• 6 large basil leaves
• 70g Coeur de Lion La Buche goat’s cheese - sliced
• Olive oil

What you do:

1. Oven temperatures in220 ºC/425ºF/Gas Mark 5
2. Preheat the oven.
3. Make an insertion into the side of the chicken breast with a knife, to form a pocket to stuff your goat’s cheese and red pepper.
4. Place one slice of red pepper in the pocket, 3 slices of the goat’s cheese and layer with 3 basil leaves. Add another slice of red pepper on top and wrap the whole thing in Parma ham.
5. Place on a baking tray, drizzle with olive oil and bake for 25 mins.

This page can be found at: http://www.secretsauce.co.uk/meat-poultry/chicken-recipes/chicken-stuffed-with-red-pepper-and-goats-cheese/

A short link can also be used to view this page: http://bit.ly/gKZS9q

Coeur de Lion

Delicious range of authentic French cheeses. Cœur de Lion was born from the creation of a camembert so creamy and tasty that its unique recipe was patented. This camembert was so popular with consumers that Cœur de Lion started producing other soft cheeses, including Le Brie, Chaumes, La Buche, Chavroux, Crème de Brie and Pie d’Angloys. Cœur de Lion is part of a family run French cheese company founded by Jean Noel Bongrain in 1956. Now run by the second generation, the company is passionate about only making authentic and delicious French cheese.