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


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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


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