Chicken with Herbed Goat Cheese

Dr. Sweetpea loves Chicken, Herbs, and Goat Cheese, so when I saw this recipe that uses all three, I knew it would be a massive hit. Admittedly, he was skeptical when he saw me trying to stuff the chicken with goat cheese and basil, but as the chicken was baking, he kept asking me when dinner will be done since it smelled so good in the kitchen. It only took one bite for Dr. Sweetpea to be over the moon about this dish and told me to keep it in our regular rotation.

Chicken with Herbed Goat Cheese

(Source: Ina Garten)

3 whole (6 split) chicken breasts, bone-in, skin-on

12 ounces Montrachet goat cheese, with garlic and herbs

Fresh basil leaves

Good olive oil

Kosher salt

Freshly ground black pepper

Preheat the oven to 375 degrees. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.