Sundried Tomato and Goat Cheese Chicken
Goat cheese is much more versatile than i think it get credit for. It’s a delicious appetizer served with roasted tomato jam or encrusted in almonds, but it’s also able to transform mediocre mains into elegant and delicious stars of the show. The sun dried tomatoes and herbs in this recipe compliment the tangy creaminess of the cheese perfectly, and together, they turn regular ole roasted chicken breast into an elegant main.
3 Chicken Breasts, bone in and skin on
4 Ounces Goat Cheese
3 Sundried Tomatoes, finely diced
6 Basil Leaves, Finely chopped
1 clove garlic, minced
½ Teaspoon Lemon Zest
2 Teaspoons Lemon juice
1 tablespoon olive oil
Salt and Pepper to taste
Sliced lemon for serving
Preheat the oven to 375 degrees. In a small mixing bowl, combine the goat cheese, tomatoes, basil, garlic, lemon zest, and juice. Season with salt and pepper.
Place the chicken breasts on a baking sheet. Carefully loosen the skin of the chicken breast by moving your finger between the meat and skin creating a pocket. Divide the goat cheese mixture evenly between the chicken breasts and stuff the mixture under the skin of each chicken. Pull the skin back over the as much as possible to cover the meat. Brush the skin with olive oil, and season with salt and pepper. Bake for 40-50 minutes until the chicken is just done.
Serve warm with sliced lemon. Option to remove the meat from the bone and slice before serving. Enjoy!