Recipe: Stuffed Chicken Breasts

Ingredients:

4 bone-in skin-on chicken breasts

5 ounces garlic-and-herb goat cheese Montrachet goat cheese is recommended

4 sun-dried tomatoes julienned. Plus more for garnish (optional)

Good olive oil

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Lo Note: The goat cheese suggested by this recipe is expensive AF. I bought store brand, crumble cheese and mixed it with thyme and rosemary. I also just bought a jar of sun-dried tomatoes and added them at my own discretion.

Directions:

1. Preheat the oven to 375°.

2. Place the chicken breasts in a baking dish, skin side up. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/4 of the julienned sun-dried tomatoes under the skin of each chicken breast, with goat cheese on top to sun dried tomatoes. Pull the skin over as much of the meat as possible so the chicken won't dry out. Rub each piece with olive oil, then sprinkle with salt and pepper.

Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken reached 165° internal temperature.

3. Remove from the oven. Let rest for 5 minutes and serve.

I decided that I needed a little pasta to go with this so that’s what I served the chicken (chopped up) with. It was an excellent decision.

Recipe inspiration found HERE.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!