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Quorn Meatless Fillets Stuffed with Goat Cheese and Cranberry

(3)

4 out of 5 stars

Rate this recipe

Three breaded Quorn Fillets with one sliced in thirds to reveal a cranberry-goat cheese filling on a black oblong plate.

Learn how to make Quorn Fillets stuffed with goat cheese and cranberries, inspired by the dish Chicken Kiev. This meal works perfectly for a holiday dinner party. Find more globally inspired recipes & meal ideas from Quorn.

Vegan & Vegetarian Cutlets And Pieces Healthy Vegan And Vegetarian Recipes Home Cooking

Serves 4

30 mins

A Little Effort

280 cals
(Per serving)

8g of fat
(Per serving)

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

  • 4 Quorn Meatless Fillets, defrosted and sliced in half lengthways
  • 1oz goat cheese, finely grated
  • 2oz soft cream cheese
  • 0.7oz mozzarella, grated
  • 1/8 cup dried cranberries, chopped
  • 1/2 cup plain flour, sieved
  • 1/2tsp ground cinnamon
  • 3.5oz (approx. ½ cup) water, chilled
  • 3.5oz (approx. ½ cup) ciabatta bread, blitzed into breadcrumbs
  • 2 teaspoons dried sage

Method

  1. Pre-heat oven to 350°F.
  2. Add the goat cheese, cream cheese, mozzarella and cranberries to a bowl and mix together.
  3. Place the sliced fillets onto a lightly greased baking tray and place ¼ of the mixture on to the base of each fillet, then top with the other half of the fillet and set aside.
  4. Mix the flour and cinnamon with the water and whisk to form a batter.
  5. Place the breadcrumbs into a large bowl and mix in the dried sage.
  6. Coat the fillets in the batter then coat in the breadcrumbs and return to the baking tray. Repeat until all the fillets have been coated.
  7. Cook on the middle shelf of the oven for 20 minutes.

Serve with, herb potatoes and steamed vegetables.

Recipe Inspiration

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The nation has spoken

(3)

4 out of 5 stars

Patty

5 out of 5 stars

Love this dish! I do substitute feta for the goat/mozzarella cheeses since we don’t love either of those, but the similar tart/sweet cheese combo is delish with the cranberries. The batter and homemade breadcrumbs are the perfect complement. Quorn filets are fantastic.

Response from Quorn

We're so glad that you love this dish! :)

Dae

4 out of 5 stars

I love Quorn fillets and the breading in this was great. It was a tasty dish that elevated the Quorn experience. I give it 4 stars because I wish I could have fit more of the cheese mix in there!

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Quorn Meatless Fillets Stuffed with Goat Cheese and Cranberry

Learn how to make Quorn Fillets stuffed with goat cheese and cranberries, inspired by the dish Chicken Kiev. This meal works perfectly for a holiday dinner party. Find more globally inspired recipes & meal ideas from Quorn.

Serves 4

30 mins

A Little Effort

280 cals
(Per serving)

8g of fat
(Per serving)

Ingredients

  • 4 Quorn Meatless Fillets, defrosted and sliced in half lengthways
  • 1oz goat cheese, finely grated
  • 2oz soft cream cheese
  • 0.7oz mozzarella, grated
  • 1/8 cup dried cranberries, chopped
  • 1/2 cup plain flour, sieved
  • 1/2tsp ground cinnamon
  • 3.5oz (approx. ½ cup) water, chilled
  • 3.5oz (approx. ½ cup) ciabatta bread, blitzed into breadcrumbs
  • 2 teaspoons dried sage

Method

  1. Pre-heat oven to 350°F.
  2. Add the goat cheese, cream cheese, mozzarella and cranberries to a bowl and mix together.
  3. Place the sliced fillets onto a lightly greased baking tray and place ¼ of the mixture on to the base of each fillet, then top with the other half of the fillet and set aside.
  4. Mix the flour and cinnamon with the water and whisk to form a batter.
  5. Place the breadcrumbs into a large bowl and mix in the dried sage.
  6. Coat the fillets in the batter then coat in the breadcrumbs and return to the baking tray. Repeat until all the fillets have been coated.
  7. Cook on the middle shelf of the oven for 20 minutes.

Serve with, herb potatoes and steamed vegetables.

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