Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast plated with bacon weaved roasted Brussels sprouts and an almond rice pilaf.
Stuffed and seasoned breasts in a cast iron skillet ready to cook.
Admit it. Most recipes for chicken breast are pretty bland and tend to be dried out. That’s because most recipes are for boneless and skinless chicken, the two things that give the chicken flavor and help the breast retain moisture.
This recipe has relatively few ingredients and comes together rather quickly. It could easily go from start to on the table in under an hour.
Although the directions in this recipe are for cooking in an oven, I have easily cooked this on a gas grill with great success too.
Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast
4 ounces softened goat cheese
4 cloves garlic minced
Zest from one lemon
2 tablespoon chives minced
Freshly ground black pepper
3 medium bone-in, skin-on chicken breasts, about 1 ½ pounds
½ cup unsalted butter
Preheat the oven to 425°F.
Mix the goat cheese with the lemon zest, garlic and chives until well blended. Set aside.
Loosen the skin on the chicken breasts by running your fingers underneath it but leaving it attached at the edges. Then, working from the narrow end of the chicken breast, cut a deep slit into the breast and as far into the breast as you can go. Carefully create a cavity inside the breast without cutting through the other end or making the entry point wider than 1 ½ inches.
Divide the goat cheese mixture into six equal parts. Stuff a portion of the goat cheese mixture into the slit in one of the chicken breast, pushing it as deep as possible into the slit. Use a toothpick or two to hold the slit closed if necessary. Stuff another portion of the goat cheese mixture under the skin of the chicken breast. Massage your fingers across the top of the skin to spread the cheese into an even layer and covering as much of the breast as possible. Repeat with the other chicken breasts.
Place breasts in a large cast iron skillet, drizzle and rub in a little olive oil, and season with kosher salt and fresh ground pepper. Place breasts in preheated oven. Meanwhile, melt a half cup of unsalted butter in a sauce pan and heat until just beginning to brown. After the breasts have cooked for 15 to 20 minutes, baste them with the melted butter. Continue cooking for another 15 to 20 minutes or until the skin is brown and crisp and an instant read thermometer inserted in the thickest part of the breast reads 165°F. Remove breasts from oven, baste one final time with butter in skillet. Tent with foil and let rest 5 to 10 minutes before serving.