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Chicken with tomato tapenade, goat's cheese & coriander


  • Preheat oven to 200°C fan forced (220°C normal).
  • Lightly mash the goat's cheese with a little oil.
  • Then pull back the skin of each chicken breast and spread with a little tapenade and cheese. Top with 2 coriander leaves and stretch and smooth the skin back down. Repeat the process. 
  • Heat a thin layer of oil in a large heavy-bottomed pan (that can go into the oven) and brown the chicken skin side down. Then carefully turn over and cook in the oven for 10-12 mins.
  • Serve the chicken with lettuce leaves dressed with oil and balsamic alongside.


  • 1 block soft goat's cheese
  • olive oil
  • 4 chicken breasts, skin on with wing bone
  • sundried tomato tapenade (or sundried tomato pesto)
  • coriander leaves
  • 2 handfuls mixed lettuce leaves
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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