Free-range chicken breast with Crottin de Chavignol

The third stage has been reached. We are now in the Center-Val de Loire.

Easy
60 min.

Ingredients

2 Nature & Respect free-range chicken breast fillets
1 pack of goat's cheese (Crottin de Chavignol)
1 red bell pepper
1 yellow bell pepper
1 zucchini
1 red onion
2 garlic cloves
1 handful of cherry tomatoes
2 tbsp olive oil
Salt and pepper to taste
Fresh herbs: thyme, rosemary and basil

Preparation

Preheat the oven to 200°C
Cut the vegetables into bite-sized pieces
Finely chop the onion and garlic
Heat the olive oil and sauté the onion and garlic until translucent
Add the peppers and zucchinis and sauté for approx. 5 minutes
Season with salt, pepper and the fresh herbs
Cut the free-range chicken breast fillets lengthways to create a pocket
Cut the goat's cheese into slices and place in the pockets of the chicken breast
Place the stuffed free-range chicken breast fillets in a baking dish and surround with the roasted vegetables
Add the cherry tomatoes and bake in the oven for approx. 25-30 minutes until the chicken is cooked through and the cheese has melted
Bon appétit!

It is particularly delicious with fresh garden vegetables.

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