Photo of Goat’s cheese & pesto stuffed chicken by WW

Goat’s cheese & pesto stuffed chicken

Points® value
Total Time
35 min
10 min
25 min
A delicious way to cook a chicken breast fillet – the cheese and pesto creates a tasty sauce.


Chicken breast, skinless, raw

330 g

Goat's Cheese

40 g

Green Pesto

1 tablespoon(s), level

Chilli flakes

1 pinch

Dry white wine

50 ml


1 medium


2 clove(s), skin left on, squashed with the back of a knife

Sweet potato, raw

280 g

Salad leaves

100 g

Balsamic vinegar

1½ teaspoon(s)


  1. Preheat the oven to 200°C, 180°C fan, gas 6. Create a pocket in the thickest part of the chicken breasts and stuff with the goats cheese and pesto.
  2. Put the chicken in a small baking dish. Cut 4 slices from the lemon and put 2 on each chicken breast, then sprinkle over the chillies. Add the garlic, white wine and the juice of the rest of the lemon. Season and cook for 20-25 minutes, or until the chicken is cooked through.
  3. Meanwhile, pierce the sweet potatoes with a knife and cook in the microwave for 8-10 minutes until tender. Wrap in foil and finish off in the oven for 5 minutes.
  4. Drizzle the balsamic glaze over the salad leaves and serve with the chicken and sweet potatoes.