, , , , ,

I buy a lot of bone-in chicken breasts, which I prepare any number of ways.  They are a favorite of my husband who much prefers dark meat, but loves they way bone-in chicken breasts taste after being roasted in the oven.  They are also quite a bit cheaper than the boneless/skinless variety and you can remove the breast and tender away from the bone rather easily.  You can also remove the breast from a whole chicken, save even more money (bonus) and then use the remaining chicken for stock or whatever.  Check out a great video from one of my favorite sites, Chow, here.

 So this recipe evolved out my love for goat cheese (I really do love it) and adding in two of my other two favorite flavors:  lemon and garlic.  It’s simple to prepare and you can certainly use the goat cheese as a base and add herbs and other flavorings based on your own tastes.

Chicken Breasts Stuffed with Goat Cheese


4 ounces plain goat cheese

1 1/2 tsp fresh lemon zest

3 tsp fresh lemon juice

2 tsp flat-leaf parsely, chopped

2 cloves garlic, minced

1 package, bone-in (skin should be attached) chicken breasts (3 breasts)

extra-virgin olive oil

Kosher salt

Freshly ground black pepper


Pre-heat oven to 425 degrees.

In a medium bowl, mix the goat cheese, lemon zest, lemon juice, parsley and garlic until incorporated.

Loosen teh skin on the chicken breasts, but do not detach.  Using a sharp knife, cut a slit about 3 inches long and 1 1/2 inches deep into the thickest part of each breast.

Divide the goat cheese mixture into thirds.  Place half of each portion of goat cheese into the slit and the other half spread underneath the skin.  Repeat with the remaining 2 chicken breasts.

Drizzle chicken breasts with olive oil and season to taste with salt and pepper.  Place into baking dish and roast for 30 minutes, or until skin is golden, juices run clear and internal temperature of chicken reaches 165 degrees.

Yield:  3 servings