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  • Prep time
    10 min
  • Total time
    35 min
  • Servings

Creamy chicken casserole with goat cheese and roasted peppers


  • 4 skinless chicken breasts
  • 30 ml (2 tbsp.) butter
  • 1 garlic glove, minced
  • 125 ml (1/2 cup) dry white wine
  • 500 ml (2 cups) 15% cream
  • 4 roasted peppers, seeded (store-bought or roasted yourself)
  • 1 Woolwich Dairy Sweet Pepper Heat Goat Cheese Log (113 g)
  • Parsley, for garnish


  1. In a rimmed pan set over medium heat, cook the chicken breasts in butter, 3 minutes each side. Remove from heat and set aside.
  2. Cook the garlic in the cooking fat, 30 seconds. Add the wine and reduce by half. Add the cream and peppers, and bring to a boil.
  3. Reduce heat and using an immersion blender, puree the sauce. Add the Woolwich Dairy Sweet Pepper Heat Goat Cheese and stir until combined. Add the chicken breasts and cook for another 15 minutes. Serve with a sprinkling of Goat cheese and parsley, if desired.


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