We discovered Brinkburn goats cheese from Northumberland Cheese Company during an explore of Alnwick Market over Easter. I love cheese. I love goats cheese even more. Coupled with the wild garlic I had just picked and turned into pesto I knew I had the makings of a tasty dish….
so a little experimenting and here is the recipe (It is not a looker but it is delicious and quick):
2 chicken breasts
1 tbsp wild garlic pesto (see recipe on blog)
35g Brinkburn goats cheese (from Northumberland Cheese Company) cut into small cubes
1 tbsp cream cheese
20g fresh breadcrumbs
Pinch of paprika
150g cherry tomatoes ( preferably on the vine but I used up some I already had!)
Heat oven to 180c
Place the chicken breasts in an ovenproof dish.
Mix the pesto, brinkburn cheese and cream cheese in a bowl.
Spread the mix on top of the chicken breast, covering it.
Sprinkle the breadcrumbs over the mix and add a little paprika.
Place the vine tomatoes around the chicken and drizzle everything with a little olive oil.
Bake for 30 minutes or until the chicken is cooked through.
I served this with wild garlic dauphinoise but it also works very well with Nigella Lawson’s rocket and lemon couscous recipe.