Chicken Breasts With Goat Cheese And Rosemary
- 2 teaspoons butter
- 2 tablespoons shallots, chopped
- 3/4 teaspoon fresh rosemary, chopped
- 3 ounces soft fresh goat cheese (such as Montrachet)
- 1/2 teaspoon black peppercorns, crushed
- 2 large chicken breast halves, with skin and bones
- Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and saute until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Preheat oven to 425u0b0F Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.
butter, shallots, fresh rosemary, goat cheese, black peppercorns, chicken breast halves
Taken from www.food.com/recipe/chicken-breasts-with-goat-cheese-and-rosemary-185500 (may not work)