Kitchen confessions: I hate chicken skin and bones. Ewww. I love rotisserie chickens but every time we get one, Mark has pull the meat off it because I can't stand to touch the bones. If at all possible, I will substitute a boneless breast for any recipe that calls for bone-in chicken. Although mocked by certain friends, I just can't do it :) This recipe is a perfect example. Instead of pulling up slimy, bumpy chicken skin with my fingers, (I can't even type that without gagging) I just butterflied a chicken breast and stuffed the basil and goat cheese in the middle. It was fantastic!
3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
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 Montrachet and place 2 slices plus a large basil leaf 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