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.
After reading some of the reviews, I decided to sprinkle the herb mixture Herbs de Provience over the top. We really enjoyed this chicken. I couldn't believe how much flavor and how juicy the meat was. The star of this dish is definitely the herbed goat cheese.