Chicken with Herbed Goat Cheese

Compliments of Ina Garten.  I had a leftover goat cheese mixture from another recipe that I ended up using (goat cheese with chopped toasted walnuts, minced basil, grated lemon peel, minced garlic and a little olive oil) and we really enjoyed it.  I think the herbed goat cheese would be equally tasty.  Really an easy dish that could be made in advance.  I did brine the chicken for 1 1/2 hours.

Ingredients

nocoupons

• 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.