Chicken with Goat Cheese and Basil



The tagline for Ina Garten’s cookbook, Barefoot Contessa at Home is “Everyday recipes you’ll make over and over again.” This chicken is a perfect example of a delicious, easy, five-ingredient-or-less entrée you’ll want to make frequently. Creamy goat cheese and sweet basil give flavor to the chicken as it roasts, and the crisp, golden brown skin ensures that several textures pop in your mouth.




Chicken with Goat Cheese and Basil


6 boneless chicken breasts, skin on


8-10 ounces goat cheese


6 large fresh basil leaves


olive oil


salt and pepper


Preheat the oven to 375 degrees. 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 ½ inch thick slices and place 1 or 2 slices, plus a large basil lead under the skin of each chicken breast. Pull the skin over as much of the meat as possible.


With your fingers, rub each piece with olive oil and sprinkle generously with salt and freshly cracked pepper. Bake the chicken for 35-40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.