Chicken wih goat cheese

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grill

Serve chicken breast fillets stuffed with goat cheese and glazed with honey with a little bit of nice grainy mustard and grilled button mushrooms.

Preparation

50 min

Portion for

600 g chicken breasts, deboned

50 g goat cheese

1 tbsp spring onions (finely chop the green parts)

1-2 tbsp acacia honey

2 red peppers

2 green peppers

300 g button mushrooms

1 tbsp Vegeta No MSG Chicken

4 tbsp mustard tarragon

Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.

Cut the chicken breast into fillets and flatten a little with a meat mallet. Combine goat cheese with the finely chopped green parts of spring onions. Spread 1 or 2 teaspoons of goat cheese on each steak, fold and secure with a toothpick.
Glaze each folded fillet with a little honey, sprinkle with Vegeta No MSG Chickenc and transfer to the hot grill greased with oil.
Cook for 5 to 7 minutes each side.
Clean the peppers and cut them into wedges. Trim the button mushrooms. Cook the peppers, mushrooms and the white part of spring onions on the hot grill after removing the chicken.

You can use grated mature goat cheese instead of chèvre for this recipe. Remember to heat the honey a little before glazing the fillets.

Serve the stuffed chicken with mustard and grilled vegetables.

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