GOAT CHEESE AND HERB-STUFFED CHICKEN BREASTS

Goat Cheese And Herb-Stuffed Chicken Breasts image

Provided by Marian Burros

Time 1h

Yield Eight servings

Number Of Ingredients 8

Previous Next

Ingredients

6 whole boneless chicken breasts, skin left on, about 5 pounds
1 1/3 pounds soft goat cheese
3 tablespoons minced fresh oregano
3 tablespoons minced fresh thyme
1 tablespoon minced garlic
Freshly ground pepper to taste
2 tablespoons olive oil
3/4 cup white wine

Steps:

Preheat the oven to 375 degrees.
Divide the chicken breasts in half, removing the cartilage. Loosen the skin from the meat by running a finger underneath the skin.
Combine the goat cheese, herbs, garlic and pepper.
Place a generous tablespoon of the cheese mixture between the skin and the meat of each breast. Replace the skin over the cheese and tuck all the edges of the meat and skin under to form a neat package. Arrange the breasts in a large roasting pan.
Brush the chicken with the olive oil.
Roast for 25 to 35 minutes, or until the chicken is golden brown and cooked through. Remove to a warm platter.
Pour off the fat from the roasting pan. Place the pan over medium-high heat. Add the wine and deglaze, scraping up bits of cheese and blending with the wine. Serve the chicken with this sauce on the side.

Nutrition Facts : @context http, Calories 575, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 452 milligrams, Sugar 0 grams, TransFat 0 grams