PALEO GOATS CHEESE AND ASPARAGUS STUFFED PAN FRIED CHICKEN

Gorgeous sharp soft goats cheese stuffed into a pocket made in the chicken breast with asparagus, pan seared in a hint of seasoned rapeseed oil for glorious caramelised flavour.  This was outstanding for me it was the warm soft sharp goats cheese and asparagus that wooed my taste buds with this dish.

INGREDIENTS

(serves one just double up for more servings)

1 large chicken breast

50g soft goats cheese

3 spears asparagus

glug of rapeseed oil

sea salt

fresh ground black pepper

FOR THE SALAD

handful of watercress

handful of spinach

1 avocado 

4 baby plum tomatoes

1 spring onion

optional 1 tsp sweet chilli sauce (naughty but essential)

small handful of mangetout

small handful of stem broccoli

small handful of harricotverts

First put a small deep pan of water on to boil and add the asparagus, mangetout, broccoli and french green beans and blanch for 3-5 minutes, remove and leave to one side.

Take your chicken breast and with a small sharp knife starting at the top fat end of the breast slice a whole 3/4 of the way across being careful not to go to close to the edge, now just keep gently pushing the knife down the chicken breast giving the knife a little wiggle left and right, in effect cutting a pocket making sure you don't pierce the outside of the chicken breast.

Season the pocket with a little salt and black pepper, cut the asparagus to fit the length of the pocket you have made and pop in the pocket.  Next take the goats cheese and a teaspoon at a time fill the pocket, and massage the goats cheese down to the bottom of the breast,fill to the top.  Rub the chicken breast with oil and sear in a hot non stick pan all sides until are caramelised, turn down the heat and cook through.

Place your watercress and spinach piled high on your plate, sprinkle over the rough chopped avocado, tomatoes, spring onion then a teaspoon of hot sweet chilli sauce, next sprinkle over the mangetout, broccoli and french green beans and finish of with the chicken breast, I sliced the chicken breast on the diagonal to allow the warm goats cheese to ooze out onto the salad giving every bite more flavour.