2016 Create & Cook Finalists recipe – Kirsty’s Chicken Breast Stuffed with Pesto & Isle of Wight Goat’s Cheese - Serves 2



1 small clove Garlic Farm garlic

3 handfuls of fresh home grown basil

25g pine nuts

5 tsp Oil of Wight rapeseed oil

30g parmesan cheese, grated


2 Brownrigg Farm chicken breasts

50g Isle of Wight goat’s cheese, diced

Oil of Wight rapeseed oil


¼ red pepper, diced

Small handful of Tomato Stall tomatoes, diced

2 spring onions, diced

Bunch home grown basil leaves, chopped

½ lime, zest and juice

Oil of Wight oil

Full Method


1) Put all ingredients for the pesto, except the parmesan cheese, into a small blender and blend for 10 – 20 seconds. Stir in the parmesan cheese and leave on one side.


1) Butterfly the chicken breasts, place between two sheets of cling film. Using a rolling pin roll until even thickness 8 – 10 mm.

2) Remove the top sheet of film and spread the pesto and goat’s cheese on top of the chicken.

3) Roll up the breasts tightly to form a roll. Poach for 20 minutes in simmering water.

4) Heat 1 tbsp of oil in a frying pan and gently fry the chicken roll until golden brown. Remove and leave on one side.


1) Mix together all the Salsa ingredients add a dash of oil and season.


Serve the chicken with the salsa and local vegetables - asparagus, new potatoes and riddled courgettes.

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