Monday, January 2, 2012

Chicken Breasts Stuffed with Goat Cheese

Honestly, I don't remember where I found this recipe, but doesn't it sound scrumptious and simple? This comes together quickly. A harder goat cheese is recommended but is sometimes difficult to find, so a softer Montrachet-type chèvre will also work. If you are not a goat cheese fan, use Monterey Jack or even Swiss. After heavy holiday meals, this will be a welcome lighter dish. Serve with Israli couscous, orzo or plain old white rice.

Since someone asked what brand of goat cheese I use, I have to admit that I make goat cheese at home. Thanks to my friend, Jennifer, I discovered how much better it is than what you can buy in the supermarket. Goat milk is available in the milk case of most grocery stores. If you're intereseted, here are the simple instructions (with pics). Alton Brown says it is as easy as making tea. I agree!
 Chicken Breasts Stuffed with Goat Cheese
4 bone-in, skin-on chicken breasts
4 oz. goat cheese (a semi-hard goat cheese may be hard to find, but soft goat cheese works, too)
Fresh sprigs of thyme (or use dried thyme)
1-2 tablespoons olive oil
1 basket cherry tomatoes
1/2 to 1/3 cup white wine
Salt and freshly ground black pepper

Preheat oven to 425 degrees.

 Pour the olive oil into a baking dish and tip or rub to coat the bottom of the dish.
 Cut the cherry tomatoes in half and scatter on the bottom of the baking pan.
 Cut the goat cheese into 4 disks. Gently loosen the skin on the chicken breasts and put the goat cheese and some thyme leaves underneath the skin.
 Lightly rub the top of the chicken breasts with more olive oil and season with salt and pepper.
 Place the chicken on top of the tomatoes. Scatter thyme sprigs on top. Pour the wine into the pan.
 Place in the oven and roast for 25 to 30 minutes or until done.

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