Chevre & Sun-Dried Tomato Chicken |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Only 3 ingredients. Very good. I have made this with other variations also. Try 1/2 cup pesto instead of tomatoes Ingredients:
1/2 cup sun-dried tomato (oil packed) |
4 1/2 ounces roll goat cheese (generous 1/2 cup) |
8 chicken breasts, bone in with a generous skin cover |
Directions:
1. Preheat oven to 375°F.
2. Drain tomatoes. Save 1 Tbsp of the oil.
3. Finely chop and stir into goat cheese.
4. Using your fingers tuck a rounded Tbsp between skin and meat of each breast and push to centre of breast.
5. Using your palm gently press down on chicken skin until cheese is evenly distributed.
6. Rub a small amount of stuffing over skin for great tasting skin.
7. Place breasts skin side up on an 9 x 13 pan treated with cooking spray.
8. Drizzle with reserved tomato oil, spread evenly over chicken with fingers.
9. Roast in centre of oven for 50 - 60 minutes, basting occasionally. Until skin is rich golden brown.
10. Skim fat from pan and drizzle pan juice over chicken.
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