CHICKEN BREASTS WITH GOAT CHEESE AND ROSEMARY
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. We like it better with the skin that tends to keep it moister. From Bon Appetit.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 40m
Number Of Ingredients 6
Steps:
- 1. Melt 1 teaspoon butter in heavy small skillet over medium-low heat.
- 2. Add shallots and rosemary and saute until shallots are tender, about 4 minutes.
- 3. Remove from heat.
- 4. Mix in goat cheese and pepper.
- 5. Season to taste with salt.
- 6. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side.
- 7. Spread half of cheese filling over meat and under skin of each breast.
- 8. Pull skin over filling and secure with toothpick.
- 9. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.)
- 10. Preheat oven to 425F.
- 11. Arrange chicken on baking sheet.
- 12. Bake until cooked through, about 25 minutes.
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