Wednesday, April 04, 2007

Stuffed Chicken Breasts with Goat Cheese

Last night D came over and I made a FANTASTIC dinner: chicken breasts (bone in, skin on) with a goat cheese/herb mixture under the skin (garlic, rosemary, lemon zest, parsley, a little olive oil), olive oil and salt & pepper on top. Roasted asparagus, with olive oil, salt & pepper. Couscous with green onion and currants. We demolished it all.

Stuffed Chicken Breasts with Goat Cheese

2 chicken breasts (with skin & bones)
2 cloves garlic, roughly chopped
1 Tbsp fresh rosemary
1 Tbsp lemon zest
1 handful parsley
2 oz. fresh goat cheese (half a small log)
Olive oil
Salt & pepper to taste

Preheat oven to 400°.

In food processor, chop garlic, rosemary, lemon zest and parsley. Add in the goat cheese and a little salt & pepper, then spin again. With the processor running, add just a little olive oil, enough to make it more "spreadable." Loosen the skin on the chicken breasts and put half the goat cheese mixture under the skin of each breast. Smooth the skin and then coat with olive oil, salt & pepper. Place chicken breasts in a roasting pan on a flat rack, and roast for about 35-45 minutes, or until a meat thermometer measures 160 at the thickest part (without touching bone). Let the meat rest for 5 minutes or so under foil, and then dig in.

No comments: