About Me

I grew up in the Blue Ridge Mountains of Virginia where I also attended college and met the love of my life. I lived in NYC for five years with my husband and Westie, Mack Brown before recently moving all the way across the country to Los Angeles. I'm an amateur chef, total foodie, lover of Westies, sports fanatic and self-proclaimed book worm. You'll find a little bit of all these things I love on this blog. And...most importantly, I'm a new mom to the most precious baby boy, Austn Robert, born this past October.

Amanda

Amanda

Brad

Brad

Austin Robert

Austin Robert

Mack Brown

Mack Brown

Thursday, November 8, 2012

Roasted Chicken with Goat Cheese & Basil


You can probably tell by now that I have a slight obsession with roasted chicken.  I always use bone-in, skin-on chicken breasts even when recipes call for boneless because I love how juicy the chicken remains with cooking it on the bone, and I love, love, love the crunch of the skin on top.  It does require a little extra cooking time, but the prep time is always quick, and you can always get other things done while the chicken is cooking in the oven!

This particular recipe is one that has been in my recipe file for a long time courtesy of the Barefoot Contessa {love her!}.  You really can't go wrong with this chicken recipe.  The ingredient amounts are just rough estimates, so use as much {or as little} of the goat cheese and basil as you like to stuff each breast.  I LOVE goat cheese, so I always add a little more than the original recipe actually calls for because you can never have enough goat cheese in my opinion, right?  

Word of caution though: cook the chicken in a pan with a HIGH lip because the cheese will melt and run out of the chicken a little as it cooks, and you don't want burnt goat cheese all over the bottom of your oven.  Because... then your oven will start smoking and ALL THREE of the fire alarms in your tiny apartment will start going off all at the same time, and you and your husband will be running around like a chicken with your head cut off trying to turn them all off before they wake the baby.

I might speak from experience there.

Chicken with Goat Cheese & Basil

2 split chicken breasts, bone-in, skin-on
4 oz. herbed goat cheese, cut into thick slices
fresh basil leaves 
extra virgin olive oil
salt and pepper

Preheat the oven to 450 degrees.

Place the chicken breasts on a baking sheet with a high lip.  Use your finger to gently separate the skin from the breast of the chicken.  Tuck the goat cheese and basil leaves underneath the skin.  Drizzle olive oil generously over top both chicken breasts.  Salt and pepper each breast to taste.

Cook the chicken breasts in the oven for 40-50 minutes, or until the chicken is cooked all the way through.  Serve with your choice of veggie on the side.


2 comments:

  1. I'm so jealous that even with a newborn you can keep up with your blog so much better than me.. and makes such yummy looking meals.

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  2. This looks delicious! I'm going to make it tonight. :)

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