Goat’s Cheese and Pesto Stuffed Chicken with Baked Sweet Potato in a Lemon, Garlic and White Wine Sauce – 9sp

Goat’s cheese is an amazing taste but I often associated with an amazing amount of calories pre Weight Watchers. When I actually started looking into it, I realised that since it’s such a strong taste you don’t actually need too much of it to appreciate it. Not only that but it’s relatively low in points.

This recipe incorporates goat’s cheese with one of my other favourite flavours, green pesto. The combination together is delicious! This recipe is incredibly easy to pop together and for 11sp not only is it filling but the flavours are amazing. You would never guess it was a ‘diet’ recipe. You could wrap the chicken in bacon but in this case, I really don’t think it’s needed as without it, the sauce can seep into the chicken keeping it moist and tasty.



Serves 2 = 10sp per portion (Flex)

2 x large skinless chicken breasts (raw)

40g goat’s cheese, sliced thinly (you should get 6-8 slices)

1 tbsp green pesto

Sprinkle of crushed chillies

50ml of dry white wine

Juice of half a lemon

2 large cloves of garlic, bashed with the back of a knife

2 x medium sweet potatoes (145g each raw)

Handful of salad leaves

Dash of white wine vinegar

½ tsp of balsamic glaze (I used Morrison’s own)


Pre heat the oven to 180c. Take the chicken breast fillets and pop between two pieces of baking paper. Take a rolling pin and begin to bash the chicken breasts until they are nice and flat (just under a cm thick).

Place the goats cheese down the middle of the chicken breast, top with ½ tbsp of green pesto per chicken breast and sprinkle over a pinch of crushed chillies.


Fold each side of the chicken breast in onto and over the filling and pin together using two cocktail sticks.

Pop in a baking dish that’s just slightly larger than the chicken breasts (so that the sauce soaks nicely into the chicken), pour in the white wine, add the garlic and then squeeze in the lemon. Season the chicken well and pop into the oven.

Wash the sweet potato and prod with a knife. Pop into the microwave for 2-3 minutes then wrap in tin foil. Once the chicken has been in the oven for 15 minutes, pop in the potato.

After 45 minutes, pop the salad leaves onto a plate, top with a splash of white wine vinegar and ¼ tbsp. of balsamic glaze per person.  Slice the potato open, pop onto the plate and lift out the chicken placing next to the potato and salad.  The sauce left in the baking dish will be lovely and garlicky by this point.

Share the sauce between two pouring over the chicken and inside the potato.


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9 thoughts on “Goat’s Cheese and Pesto Stuffed Chicken with Baked Sweet Potato in a Lemon, Garlic and White Wine Sauce – 9sp

  1. Georgina Strang says:

    Can’t wait to have this. Can you let me know where the garlic goes, it seems to be missing from the method. Keep up the great work.x

  2. Gill says:

    Om nom nom…had this for tea last night. Totally scummy. ..I added a few spinach leaves inside the chicken and served it all with pan “fried” oregano cubed potatoes and asparagus for 10sp.

    Love this website ?. Thanks for a other cracker.

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