chicken breasts with goat cheese and rosemary
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We love this simple dish. It reminds me of Chicken Kiev. I have also made this with skinless, boneless chicken breasts and it works well if you cut the cooking time a little. We like it better with the skin that tends to keep it moister. From Bon Appetit.
yield
2 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For chicken breasts with goat cheese and rosemary
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2 tspbutter
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2 Tbspshallots, chopped
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3/4 tspfresh rosemary chopped, or 1/2 teaspoon dried
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3 ozsoft fresh goat cheese (such as montrachet)
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1/2 tspcrushed black peppercorns
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2 lgchicken breast halves with skin and bones
How To Make chicken breasts with goat cheese and rosemary
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1Melt 1 teaspoon butter in heavy small skillet over medium-low heat.
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2Add shallots and rosemary and saute until shallots are tender, about 4 minutes.
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3Remove from heat.
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4Mix in goat cheese and pepper.
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5Season to taste with salt.
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6Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side.
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7Spread half of cheese filling over meat and under skin of each breast.
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8Pull skin over filling and secure with toothpick.
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9Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.)
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10Preheat oven to 425F.
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11Arrange chicken on baking sheet.
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12Bake until cooked through, about 25 minutes.
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