Chicken breast with goat's cheese

• 2 double chicken breasts
with skin (I prefer the
Kikok corn chicken breast on
Bones with skin)
• 300 g goat's cheese
• 4 stalks of leek
• 1 lemon
• 1 apple
• 1 - 2 dried figs
• fresh thyme
• Black cherry balsam
• Salt
• Pepper

First start with the filling. To do this, wash the apple, cut it into small cubes and sprinkle with lemon juice. Dice the figs as well. Add to the goat's cheese and work in with a fork. Add a little pepper and fresh thyme. Wash the leek, remove the outer leaf and separate the root base. Cut two 15 centimetre long pieces from the bottom. Use cooking tweezers to push the inner rings out upwards.

Now prepare the chicken breasts. First remove the two breasts from the bone without cutting through the skin between them. The skin is now at the bottom and you can remove the breast fillets. Then separate one breast from the skin so that you have a breast with double skin. Now cut a pocket in the breast on the side where the skin protrudes and season everything lightly with salt and pepper. Fill the chicken breast with the goat cheese mixture and fold the excess skin over the inside. The chicken breast with double skin is ready, crispy comes later! Now tie everything up with kitchen string so that everything stays closed, then rub with salt. Fill the leek too. Preheat a grill with a lid well and set it at 180° C. Now place everything stuffed on the grill and close the lid. Turn it regularly until the chicken is golden brown and cook until it reaches a core temperature of 72° C. (But I prefer to stick to the pork chop temperature of 58° C). During this time, the leek will probably turn quite black on the outside. This is not a problem, it gives the desired "black" aroma and you can remove the outer leaves.

Cut the chicken into slices, slice the leek lengthways and drizzle everything with a touch of black cherry balsamic. Toasted white bread goes well with it. The nicely chilled Sauvignon has found a good partner. You have to be careful with the figs so that it doesn't become too sweet.

The remaining chicken breasts can be cut into finger-thick strips and marinated with sage, lemon and a little chili. Grill briefly on both sides over high heat until the first beads of juice appear on the surface. Then put them back in the marinade, season with fleur de sel and cover. This goes perfectly with a starter salad!

FIRE&FOOD Issue 2-2016