Chicken Stuffed with Puhoi Valley Goat's Cheese and Pesto

10 chicken stuffed with goats cheese and pesto
  • Preparation Time
    20 minutes
  • Cooking Time
    15 minutes
  • Serves
    4 servings
  • Difficulty


  • 125g  Puhoi Valley Chevre Style Goat's Cheese 
  • skinless, boneless chicken breats 
  • rashers streaky bacon 
  • 20g  basil pesto/sundried tomato pesto or olive tapenade 
  • salt & freshly ground black pepper 
  • 1 lemon  finely grated zest 
  • 75ml  dry white wine 
  • 30g  butter 


  1. Prepare the chicken for stuffing: Remove the tenderloins (if connected) or cut a small piece of chicken from the underside of the breast and reserve. Make an incision in each chicken breast, cutting a deep pocket horizontally in the thick side about 2/3 of the way to the other edge – be careful not to cut all the way through. Repeat with the reaming chicken breasts.
  2. In a food processor, pulse-chop the reserved chicken. When roughly chopped, add the goat’s cheese, the pesto, salt and pepper and the lemon zest. Process till smooth.
  3. Put ¼ of the stuffing mix into each chicken pocket.
  4. Wrap each chicken breast with 2 slices of streaky bacon (chicken can be prepared ahead to this point and refrigerated until required).
  5. Preheat oven to 200°C. Heat an ovenproof frying pan with a little vegetable oil, and when hot cook the bacon-wrapped chicken till lightly browned on all sides.
  6. Transfer the pan to the oven and cook a further 12-15 minutes, until the chicken is cooked all the way through. Transfer the chicken to a warmed plate to rest.
  7. To make a glaze, put pan back onto a medium heat and add the white wine and cook till 2/3 of the wine has disappeared. Take off the heat, add the butter and gently shake pan until all the butter has been melted. This will create a smooth sauce to be spooned over each chicken breast.