Name: Goat’s cheese and fig-stuffed chicken with rocket, blueberry and pumpkin salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 500g kent pumpkin, cut into 3cm pieces; 36.40 gm extra virgin olive oil; 2 tsp fennel seeds; 150g goat’s cheese; 6 dried figs, finely chopped; 1 tsp grated lemon rind; 40.00 ml finely chopped fresh flat-leaf parsley; 4 x 200g chicken breast fillets; 80g butter, chopped; 42.00 gm lemon juice; 120g baby rocket; 120g fresh blueberries; 37.95 gm walnuts, toasted; 1 avocado, quartered

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

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Indulge in goat cheese and fig stuffed chicken, paired with a vibrant rocket, blueberry, and pumpkin salad.

Ingredients:

500g kent pumpkin, cut into 3cm pieces
2 tsp fennel seeds
150g goat’s cheese
6 dried figs, finely chopped
1 tsp grated lemon rind
40.00 ml finely chopped fresh flat-leaf parsley
4 x 200g chicken breast fillets
80g butter, chopped
120g baby rocket
120g fresh blueberries
37.95 gm walnuts, toasted
1 avocado, quartered

Instructions:

Preheat the oven to 200C/180C fan-forced and line a baking tray with baking paper.
On the lined tray, lay the pumpkin slices. Drizzle them with 1 tablespoon of oil and sprinkle with half of the fennel seeds. Season with salt and pepper. Bake in the oven for 15 minutes.
Combine goat’s cheese, fig, lemon zest, parsley, and the rest of the fennel seeds in a small bowl. Place one chicken fillet between two sheets of plastic wrap and pound it with a meat mallet or rolling pin until it is 1cm thick. Repeat with the rest of the chicken fillets. Lay the chicken flat on a work surface, spread the goat’s cheese mixture evenly over each fillet, season, then roll them up to enclose the stuffing. Secure each roll with kitchen string at 3cm intervals.
In a large frying pan over medium-high heat, sear the chicken in the remaining oil until golden brown all over, about 6 minutes. Transfer the chicken to a tray with the pumpkin and bake for an additional 10 minutes until the chicken is cooked through and the pumpkin is tender. Let the chicken rest for 5 minutes, remove the kitchen string, and slice it thickly before serving.
In a skillet over medium heat, melt butter until it turns golden brown, about 5 minutes. Stir in lemon juice and cook for an additional minute. Season to taste before serving.
Arrange rocket, pumpkin, blueberries, walnuts, and avocado on plates. Place chicken on top. Drizzle with lemon butter before serving.

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