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


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.

About Chicken Breasts with Goat Cheese and Rosemary

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