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    Chicken with tapenade and goat's cheese

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    Chicken with tapenade and goat's cheese

    A weekday meal with a Mediterranean influence

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 80g soft goat’s cheese
    • 30g Cooks’ Ingredients toasted pine nuts
    • 1 tbsp Waitrose kalamata olive & sun-dried tomato tapenade
    • 8 large basil leaves, chopped
    • 4 essential Waitrose British chicken breast fillets
    • 2 tbsp olive oil
    • 100g baby spinach
    • 1 tbsp essential Waitrose vinaigrette dressing
    • 1 tbsp grated parmigiano reggiano


    1. Preheat the oven to 180c, gas mark 4. Mix together the goat’s cheese, pine nuts, 2 tsp tapenade and the basil.
    2. Make a horizontal cut into each chicken breast; divide the mixture between each one and secure with cocktail sticks.
    3. Mix 1 tsp olive oil with the remaining tapenade; brush over the chicken breasts. Heat the remaining oil in a frying pan over a medium-high heat and brown the breasts all over. Transfer to a roasting tin; bake for 15–20 minutes until cooked thoroughly with no pink meat.
    4. Dress the spinach with the vinaigrette; toss with the grated parmigiano reggiano. Serve with the chicken breasts.

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