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Nutrition Facts
Serving Size 1 (129g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 teaspoon black peppercorns
Calories 279
Calories from Fat 175		(62%)
Amount Per Serving		%DV
	Total Fat 19.5g	30%
	Saturated Fat 10.5g	52%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.1g
Cholesterol 76mg		25%
Sodium 230mg		9%
Potassium 206mg		5%
Total Carbohydrate 2.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 23.3g		46%
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Chicken Breasts With Goat Cheese and Rosemary

Recipe #185500 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: lazyme
Sep 11, 2006

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. But, I think it's better with the skin to keep it moister. From Bon Appetit.

SERVES 2 (change servings and units)

Ingredients

2 teaspoons butter
2 tablespoons shallots, chopped
3/4 teaspoon fresh rosemary, chopped
3 ounces soft fresh goat cheese (such as Montrachet)
1/2 teaspoon black peppercorns, crushed
2 large chicken breast halves, with skin and bones

Directions

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

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Featured Reviews for This Recipe

From: ELS

On Aug 29, 2009

I'm sorry, but I didn't care for this at all! I followed the recipe exactly. The goat cheese was way too overpowering - you have to really LOVE the flavor to like this recipe, and I guess I just like it ok.

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From: Chef #512143

On Apr 11, 2009

OMG! This was so delish and so super easy!! Still a little early for fresh rosemary so I used dry, didn't matter at all. I threw in a jelly roll pan of olive-oiled asparagus in the oven at the same time and everything was finished cooking together. It is definitely "company" worthy and I will soon serve it to my mother-in-law. It's that good!

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From: Dr. Jenny

On Jun 17, 2008

WOW!! This dish is fantastic! DH and I had this for dinner tonight and thought it was not only easy to prepare, but the flavor was outstanding. Loved the goat cheese/rosemary combination and the chicken was so moist and delicious. We used the chicken breast halves with skin and bones as Lazyme suggested. I will definitely make this recipe again! Thanks for posting, you made our dinner special tonight! Made for ZWT4.

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