Chicken Breasts With Goat Cheese and Rosemary |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. 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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