LEON Goat's Cheese Chicken
with Red Cabbage and Hazelnuts
A recipe from the LEON Happy Salads cookbook. This salad tastes good, and does you good. You can serve it both warm and at room temperature, whichever takes your fancy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
British Chicken Breasts
½
Goat's Cheese
(Contains Milk)
1
Red Cabbage
1
Braeburn Apple
1
Onion Marmalade
25
Hazelnuts
(Contains Nuts May contain Nuts)
1
Flat Leaf Parsley
Nutritional information
Utensils
Instructions
Take the chicken breasts and gently loosen the skin from the flesh by running your fingers between the two - don't remove the skin completely! Slice the goat's cheese into 1cm rounds and place two pieces under the skin of each chicken breast, re-covering the whole thing as much as you can with skin.
Place the chicken on a lined baking tray and drizzle with a little olive oil. Season with a good pinch of salt and black pepper. Roast on the top shelf of your oven for 25-30 mins, until cooked through. TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, cut the red cabbage in half through the root, place the flat side down on a board and slice as thinly as you can from the top to the root. Next, cut the apple in half through the core, then again to make four wedges. Remove the core. Chop the apple into roughly 1cm pieces.
Heat a glug of oil in a large frying pan on medium heat. Add the cabbage along with the apple and the onion marmalade. Add a pinch of salt and some black pepper and stir together. Cook with a lid on until the cabbage has wilted and your apple is just soft, 10-12 mins. Taste and add another pinch of salt and black pepper if necessary, or a pinch of sugar (if you have some) if you think it needs more sweetness.
Meanwhile, roughly chop the hazelnuts and parsley. When the cabbage has finished cooking, stir in half the hazelnuts and half the parsley.
Serve the goat's cheese chicken on a bed of red cabbage, scattered with the remaining hazelnuts and parsley. Enjoy!
