Chicken Breasts With Goat Cheese and Rosemary Recipe #185500
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.
by lazyme
40 min | 10 min prep
SERVES 2
- 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
- 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.).
- Preheat oven to 425°F Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.
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5 stars