This is a great dish, it’s a bit of a pain in the ass to make but it’s nice and savoury. If there is stuffing mixture left over paste it onto some crostini, serve with salad and you have an excellent starter, without the salad it will works well as a canape…jeez I used “crostini” and “canape” in the same sentence, watch out Doorley. Let’s move on before I bust out a “hors d’oeuvres”.

Ingredients (for 2):
2 chicken breasts
2 tablespoons goat’s cheese
A good handful of sun dried tomatoes
6-10 fresh basil leaves

Method
Place each chicken breast between two sheets of cling film and flatten by hammering with a rolling pin, you will see from the photos below I’ve hammered mine into the shape of Africa, that’s purely optional. Put the goats cheese, tomatoes and basil into a mixer and whizz it up. Season to taste. Spread the mixture into each of the flattened chicken breasts and roll up in the cling film into a sausage shape. Wrap in foil and leave to set in the fridge for 30mins+. Place into a pan of simmering water and poach for 10 minutes or until the chicken is completely cooked through. When done unwrap, slice and serve.

Now, lets get something clear before we move on. My photos suck. No excuses. They don’t do the food justice or make it particularily appetising but I’m not in this for the photography, I like eating, writing and talking about food, I don’t enjoy taking pictures of it. I’m not selling it so I don’t have to fancy it up, these are just regular photos taken with my N95.

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Chicken, Recipe