Ingredients
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 12 ounces Montrachet goat cheese, with garlic and herbs
- Fresh basil leaves
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Directions
Preheat the oven to 375 degrees.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
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By S Hags
on February 06, 2012
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One of the best chicken recipes I have ever had! I even used that squeeze bottle of basil you find in the refrigerated section in the produce aisle as I was out of fresh basil leaves. I have made this with fresh basil and was so good. I did use a bit more goat cheese then it called for and I also used boneless skinless chicken breast and just cut a slit in the side.
By linrabin
Raleigh, NC
on December 26, 2011
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My family loved this recipe. I did add herbed sun dried tomatoes in oil along with the goat cheese and fresh basil. It was a challenge finding chicken breasts on the ribs with enough skin to cover the fillings. I didn't quite succeed with that.
By MTennefoss
Portland, OR
on October 13, 2011
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I love this receipe! It is simple but so good that I have served for guests several times. One thing - hard to get bone in chicken breasts with skin in our area. Ina also has another version with Sundried tomatoes and it is even better!!
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