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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% | |
Chicken Breasts With Goat Cheese and Rosemary
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
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
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!
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.
From: mikekey
On Mar 2, 2008
What a nice, easy dish! So much flavor. Loved the goat cheese mixture. Cooking time was perfect.
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