Chicken with Herbed Goat Cheese

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This is easy, no stress, and full of flavor. I served with a side of brussel sprouts. I used Alouette cheese.

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I made this for an intimate dinner party last night. My boyfriend detests all things different, so I didn't tell him about the goat cheese and he (and our guests loved it!! Even took the leftovers for lunch! Served with quinoa with pine nuts and currants and sauteed zucchini.

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I thought this recipe was delicious. I used plain goat cheese because that's all I had. I also minced some garlic and stuffed that under the skin. My very picky son thought I had infused the cheese. He loved it! Highly recommend. It's quick, easy and delicious. Who could ask for anything more? Or as Ina says, how easy is that?

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This is one of my very favorite recipes ever! It is easy to prepare, simple ingredients and delicious. My wife is a vegetarian and I simply substitute a portabella mushroom for the chicken.

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This chicken was very tasty. I had 4 large chicken breasts with skin and bones and the only goat cheese I had was the plain Montrachet goat cheese from Whole Foods, so I used that. Had to cook them for longer than 40 minutes, somewhere about a 1 hour, since the breasts were kind of large. Very easy to put together and very importantly - use the dental floss to slice the goat cheese (the best gadget for that, since it doesn't crumble the cheese.

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I love the way you roast your chicken. The first time I made it was with your curry chicken salad recipe. Now, I use this method every time and it always comes out perfect. So, when I came upon this recipe there was no question it was going to be fabulous. Another easy and delicious four star recipe!

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This is an awesome combo!!! My family loved it!! Esay to! Thanks Ina!!

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Quite easy to make and yet very delicious! Perfect for weeknight meal, with salad or a side of wild rice-

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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.

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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.