What’s for Dinner?
Chicken with Goat Cheese and Basil
Easy and impressive
-Julie Ryan Evans
This recipe is so easy and so simple – perfect for a weeknight meal, or even dressed up with sides for casual entertaining. And it’s from one of my most trusted sources for recipes, The Barefoot Contessa, so you can be sure it’s accurate and delicious.
6 boneless chicken breasts, skin on
8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet
6 large fresh basil leaves
Good olive oil
Kosher salt and freshly ground black pepper
1. Preheat the oven to 375 degrees.
2. Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch- thick slices and place 1 or 2 slices plus a large basil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.