Roast Chicken with Goat Cheese

Print Recipe

Boneless Chicken with Goat Cheese, Sun-dried Tomatoes, and Basil, Roasted under crispy skin.

Course dinner

Cuisine American

Keyword chicken breast, goat cheese, roasted chicken, basil, tomatoes

Servings 6

Ingredients

6 boneless chicken breast halves, skin on
12 oz herbed or plain goat cheese. sliced into discs
12 pieces of sun-dried tomatoes, in olive oil, drained
1 small bunch of large basil leaves
2 Tbsp olive oil
2 tsp kosher salt
1 tsp ground black pepper

Instructions

Preheat the oven to 375 degrees, with a rack positioned in the middle of the oven.
Gently pull the chicken skin up on one side of each breast, and slide in two pieces of sun-dried tomatoes, two discs of goat cheese, and two leaves of basil, stacking and then folding the skin back over the top. You are almost making little chicken presents, stuffed with all these items, and then wrapped in the skin again. Line the chicken gifts up spaced on a baking sheet.
Drizzle olive oil generously over the top of each chicken breast when stuffed, then sprinkle heavily with salt and pepper - there is a lot to season here, so go for it! Toss the baking sheet in the oven, and roast for 35 minutes, until the chicken registers 165 degrees.
To serve, simply cut into the chicken and enjoy - this goes great with a simple green salad or any roasted vegetable.

Notes

This is one of the best healthy dinners from the iconic Barefoot Contessa - a recipe I've been loving for years, and has become a heavily requested repeat by all four of my kids - which is a rare thing!

This can be assembled in advance, but I don't recommend roasting until you are ready to eat.