Chicken Breasts with Goat Cheese and Rosemary

Chicken Breasts With Goat Cheese And Rosemary Recipe

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Vicki Butts (lazyme)


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.


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10 Min
30 Min


  • 2 tsp
  • 2 Tbsp
    shallots, chopped
  • 3/4 tsp
    fresh rosemary chopped, or 1/2 teaspoon dried
  • 3 oz
    soft fresh goat cheese (such as montrachet)
  • 1/2 tsp
    crushed black peppercorns
  • 2 large
    chicken breast halves with skin and bones

How to Make Chicken Breasts with Goat Cheese and Rosemary


  1. Melt 1 teaspoon butter in heavy small skillet over medium-low heat.
  2. Add shallots and rosemary and saute until shallots are tender, about 4 minutes.
  3. Remove from heat.
  4. Mix in goat cheese and pepper.
  5. Season to taste with salt.
  6. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side.
  7. Spread half of cheese filling over meat and under skin of each breast.
  8. Pull skin over filling and secure with toothpick.
  9. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.)
  10. Preheat oven to 425F.
  11. Arrange chicken on baking sheet.
  12. Bake until cooked through, about 25 minutes.

Printable Recipe Card

About Chicken Breasts with Goat Cheese and Rosemary

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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