The chicken was great, keeping the skin on makes a huge difference and keeps it really moist. This is easy to make and is pretty much guaranteed delicious. The Recipe comes from the Barefoot Contessa.
The Spaghetti Squash was sadly not very good. I followed a recipe from the White Water Cooks Cook Book – which is a great book with lots of good recipes. But this just didn’t work. The recipe called for butter, lemon juice, parmesan cheese, nutmeg and salt & pepper. The flavors just didn’t seem to work together.
Chicken Breasts stuffed with Goat Cheese, Sundried Tomatoes and Basil
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 12 ounces goat cheese, with garlic and herbs
- Oil packed sundried tomatoes
- Fresh basil leaves
- Good olive oil
- Kosher salt
- Freshly ground black pepper
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 goat cheese, place 2 slices of the cheese, two sundried tomatoes plus two large basil leafs 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.
I also made a Shallot Boursin Sauce for the chicken. It was good – but unnecessary.
1 shallot – finely diced
3 oz Boursin
3 TBSP cream
Saute the shallots in some butter for until tender. Add in Boursin, allow it to melt. Stir in cream.