Chicken Thighs Stuffed with Goat Cheese and Herbs
Prep time
Cook time
Total time
A simple but tasty recipe for chicken thigh fillets stuffed with goat's cheese and wrapped in bacon. The herbs give a special taste and your kitchen will be filled with beautiful aromas while cooking.
Recipe type: Main
Cuisine: World
Serves: 2
  • 6 skinless chicken thigh fillets.
  • 200 gr (7 oz) goat cheese.
  • 6 bacon rushers.
  • 1 garlic clove finely chopped.
  • 1 eggplant.
  • 2 zucchinis.
  • A small bunch of fresh thyme.
  • A small bunch of tarragon finely chopped.
  • ½ cup of extra virgin olive oil.
  • 2 tomatoes sliced.
  • A pinch of dried oregano.
  • Salt and ground pepper.
  1. Place the thighs on top of a sheet of kitchen foil and cover them with a sheet of cling film. Use a heavy-ish object with a flat surface (like a saucepan) and hit the fillets hard a few times so they flatten.
  2. In a bowl, add the cheese, thyme, tarragon and garlic. Season with pepper and mix well to create a homogeneous mix.
  3. Season the chicken fillets with salt and pepper. Add 1 tablespoon (or may be less) of the mixture in each fillet and roll it. Wrap each fillet with a bacon rusher.
  4. Preheat the oven at 180 degrees Celsius (360 F).
  5. Cut the eggplant and zucchinis lengthwise into relatively thick pieces. Add a bit of olive oil on a medium tray. Place the eggplant and zucchini pieces to cover the bottom of the tray. Season with salt and pepper and place the stuffed fillets on top. You may add any remains of the cheese mixture on the tray. Place a tomato slice on top of each fillet. Pour in the rest of the olive oil on top of the chicken and vegetables. Sprinkle some oregano on top.
  6. Bake in the oven for about 45 minutes until chicken starts to get brown.
  7. Bon appetit!
Recipe by SocraticFood at