We have all had times when cooking from scratch seems such hard work. Especially coming back home from a hard day’s work, or doing school run’s, helping out with homework and all other unbelievable amount of house chores (lol), the last thing you want to do is slave away in the kitchen. You just want to put your feet up, relax and be handed a plate of food.
I am all about easy cooking and using everyday ingredients you can find in the kitchen, including left overs or those frozen and canned foods that have not gotten a chance to shine in your pot (because you keep topping up on shopping and not using older stock) or casserole dish.
The chicken and goats cheese recipe below can not be faulted for simplicity and ease of cooking. It is one of those foods you would probably rather have than a “take away”. If you love goats cheese and chicken, then this recipe is yours (you are welcome, haha!)
Goats cheese (lots)
Fresh tomatoes or sun-dried
Shortcrust pastry (Thawed)
Seasoning (salt, pepper)
Pre heat oven. If you are lucky to have pastry stashed away in your freezer (leave out to thaw while you enjoy a glass of wine) or an already defrosted pastry (great), roll out and line in a casserole dish. Bake blind.
Cut chicken and tomatoes (fresh or sun-dried) into small chunks. Pan fry chicken in olive oil and stir in tomatoes, season with salt and pepper and leave to simmer for a few minutes (You can also cook the chicken and tomatoes in the oven).
Pour the chicken and tomato mix into the pastry, if there is not enough juice from the tomatoes, sprinkle a few spoons of milk. Then layer as many goats cheese as possible on the top. Bake in a hot oven for 20 to 25 minutes. Enjoy hot or cold!