chicken breasts with goat cheese and rosemary
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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prep time
10 Min
cook time
30 Min
method
Bake
yield
2 serving(s)
Ingredients
- 2 teaspoons butter
- 2 tablespoons shallots, chopped
- 3/4 teaspoon fresh rosemary chopped, or 1/2 teaspoon dried
- 3 ounces soft fresh goat cheese (such as montrachet)
- 1/2 teaspoon crushed black peppercorns
- 2 large chicken breast halves with skin and bones
How To Make chicken breasts with goat cheese and rosemary
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Step 1Melt 1 teaspoon butter in heavy small skillet over medium-low heat.
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Step 2Add shallots and rosemary and saute until shallots are tender, about 4 minutes.
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Step 3Remove from heat.
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Step 4Mix in goat cheese and pepper.
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Step 5Season to taste with salt.
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Step 6Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side.
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Step 7Spread half of cheese filling over meat and under skin of each breast.
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Step 8Pull skin over filling and secure with toothpick.
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Step 9Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.)
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Step 10Preheat oven to 425F.
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Step 11Arrange chicken on baking sheet.
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Step 12Bake until cooked through, about 25 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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