Ingredients
6 boneless chicken breasts, skin on
8-10 oz garlic-and-herb goat cheese such as Montrachet
6 large fresh basil leaves
good olive oil
salt & pepper
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 375 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 slices and place 1-2 slices plus a large basil leaf under the skin of each breast; pull the skin over as much of the breast as possible so the meat won't dry out With your fingers, rub each piece with olive oil and season generously with salt and pepper Bake the chicken for 35-40 minutes, until the skin is lightly browned and the chicken is cooked through Serve hot or at room temperature