Chicken with Goat Cheese and Sun Dried Tomato

Total Time:
1 hr
20 min
40 min

4 to 6 servings

  • 3 boneless chicken breasts, skin-on
  • 4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
  • 3 sun-dried tomatoes, julienned
  • Good olive oil
  • Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes 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.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.7 63
This was delicious! I made a few modifications: I used bone-in chicken breasts and cooked it longer. I didn't have basil leaves, so I used one teaspoon of pesto as suggested. I'm watching my salt intake, so I omitted the salt. It came out great! I will definitely add this to my repertoire. item not reviewed by moderator and published
Very delicious! I prepared the recipe exactly as stated and added the leaf of basil under the skin as shown on tv. It was wonderful. Since chicken breasts with skin are not boneless, I simply took a sharp knife and cut the breast off the bone… was not hard to do. item not reviewed by moderator and published
This is an easy, delicious and impressive-looking main dish, but if Ina has one fault (and I'm sure she has very few), it's her penchant for salt, as many fans have noted. She mentions in this episode that chicken, being somewhat bland, requires liberal seasoning with salt and pepper. But don't forget that the goat cheese is somewhat salty in itself. Depending on the saltiness of the goat cheese I'm using, I've found it best to scale back on the amount of salt I dust over the top of the stuffed chicken breasts (or thighs -- I've used both with great success). item not reviewed by moderator and published
Delicious !!! I used the oil from the jar of sun dried tomatoes instead of EVOO. I also used chicken thighs instead of breasts. This is a winner !!! item not reviewed by moderator and published
OMG this is the best recipe ever. I literally make this for dinner at least once a week. The chicken turns out so moist and flavorful. My grocery store butchers will not debone a chicken with the skin on for me so I have to cook my bone in, cook a little while longer but absolutely fantastic!!!! Thanks for the great recipe!!!! item not reviewed by moderator and published
my husband loved it!! I make it all the time now. Thanks for this one. I made it with the carrots and parsnips that she did in this episode, then made mashed potatoes with fresh garlic and sour cream in them. My family new favorite meal. item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
OMG!!!! This is one of the best chicken brest ever! Had the meat man at the store take out the bones for me, and made it just as Ian. Thanks Ian for "again" another great recipe. item not reviewed by moderator and published
This is an amazing recipe. The only difference is Ina used fresh basil as well when this dish aired. The recipe is missing the ingredient. item not reviewed by moderator and published
This recipe was very good. I could only get bone-in chicken breast with the skin on, but it worked out just fine. I cooked the breasts for 45 minutes. My dinner guests loved this dish and said it was one of the best chicken breasts they've ever had! item not reviewed by moderator and published

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