Recipe by: Bill Burghart / Darrell St. John - Oregon
Vary the fresh herb according to what is available. Choose any one or a combination of parsley, basil, chives, thyme, scallions, oregano, tarragon, watercress or arugula.
4 oz (125g) fresh creamy goat cheese
2 tbsp finely chopped fresh herbs
1 garlic clove, crushed
Salt
Black pepper
4 boneless chicken breast halves (with skins)
2 tbsp extra virgin olive oil
Preheat the oven to 400 degrees F (200 degrees C).
Combine the goat cheese, herbs and garlic. Add Salt and pepper to taste. With one hand on a chicken breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open flat out. Spread a quarter of the herbed mixture over the opened breast half. Fold over and secure by threading a bamboo skewer or toothpick through the cut edges of each breast. Repeat with the remaining chicken breast halves and herbed mixture. Heat the oil in an oven-proof heavy skillet or cast-iron ridged grill pan. Add the chicken skin-side down and cook over medium heat until lightly golden, 5 minutes. Turn the chicken skin-side up. Sprinkle with salt and pepper. Place the pan in the oven. Roast the chicken until cooked thoroughly, about 10 minutes. Serve hot on warmed plates.
Tip: You can prepare the chicken breast halves up to 1 day in advance.
Wrap in plastic wrap and refrigerate. If possible, leave to stand at room
temperature for 20 minutes before cooking.