Chicken with Goat Cheese & Basil
- 6 boneless chicken breasts, skin on
- 8 to 10 ounces garlic-and-herb goat cheese, such as Montrachet
- 6 large fresh basil leaves
- Good olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees.
Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch- thick slices and place 1 or 2 slices plus a large basil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper.
Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
A Tip From Ina
For very juicy chicken, take it out after 35 minutes, cover it in aluminum foil, and allow it to rest at room temperature for 10 minutes. You won't believe what a difference it makes!
You might have to ask your butcher for boneless chicken breasts with the skin on.
Copyright 2006, Barefoot Contessa at Home, Clarkson/Potter Publishers, All Rights Reserved
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