Chicken with Goat Cheese and Sun Dried Tomato

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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!

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All we had was boneless skinless so I cut a pocket into the breasts and stuffed with the mixture then secured with toothpicks and threw them on the grill. It tasted alot like a dish I order at Carrabas. Very simple.

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I have made this recipe probably 6 or 7 times in the past few months. I love it. So much flavor and easy to make. The skin gets crispy on top and tastes so good with just salt and pepper. The sun dried tomato makes it a little sweet and goes well with the goat cheese.

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This receipe was so easy and amazing!! Didn't change a thing. Probably the most delicious chicken breast i've ever made.

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Delicious and super easy for a weeknight meal. I used skinless chicken since I had it in my refrigerator...just cut them about a quarter way through...they didn't dry out and worked out great. I added a little on top. Great recipe to make for a large group of people. Delish!

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Because it is simple to make while it is still impressive, I'm saving this for my cook a crowd file.

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This recipe is delicious. No changes were needed. However, I didn't have any basil leaves, so I used a little pesto inside of the chicken breast as a substitution and spread just a little pesto on the top. My husband loved it!!! Great recipe and very easy!

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This is very easy and satisfying. I only had plain goat cheese and should have added some finely chopped garlic. But it was still great. I paired it with roasted carrots and parsnips as the Contessa did on her show. Slice them thin on the diagonal. Preheat the oven to 425 then reduce to 400, adding both dishes at the same time, bake for 35-40 minutes and it is perfect. I stirred the veggies about 20 minutes in. While that was going, I sauteed one sliced sweet onion in butter with s&p for the same time until they were nice and brown. I made brown rice, plated it with the onions on top and a little of the pan juice from the chicken. My husband was singing! Thanks for this one, it's a keeper!

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In professional terms, OMG OMG! This recipe really packed a punch, with deep rich satisfying flavors! And I paired it with Ina's Pasta with Truffle Butter Cream Sauce. Over the top goodness.

Here's where I altered the recipe a bit. Couldn't find breasts w/ skin at the market, so just got thighs instead (more flavorful anyway. Under the skin I did the goat cheese, but just plain goat cheese (I forgot Ina wanted the herbed variety. So I made sure I added some chopped garlic, whole basil leaf (in two of the thighs, chopped rosemary in the others, and the sun-dried tomatoes. Also kosher salt and freshly ground black pepper.

The dish was AMAZING. Better yet, my rosemary version was better received than the basil version. Folks, always experiment a bit with your spices. Ina's tastes are wonderful and refined, but east coast and ultimately her own. So experiment and see how your taste buds react. My spouse and I loved both versions, but the one w/ rosemary definitely won the prize.

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This is absolutely delicious! I made some last night where I spread pesto under the skin before I put the cheese and tomatoes on. Sooo good. I was wondering if anyone knew if mozzarella would work instead, as my sister is not a fan of goat cheese.