Free-range chicken breast with Crottin de Chavignol

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


  • 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


  1. Preheat the oven to 200°C
  2. Cut the vegetables into bite-sized pieces
  3. Finely chop the onion and garlic
  4. Heat the olive oil and sauté the onion and garlic until translucent
  5. Add the peppers and zucchinis and sauté for approx. 5 minutes
  6. Season with salt, pepper and the fresh herbs
  7. Cut the free-range chicken breast fillets lengthways to create a pocket
  8. Cut the goat's cheese into slices and place in the pockets of the chicken breast
  9. Place the stuffed free-range chicken breast fillets in a baking dish and surround with the roasted vegetables
  10. 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
  11. Bon appétit!

It is particularly delicious with fresh garden vegetables.

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