Goat Cheese Stuffed Chicken

In honor of Grove Gal's call for easy recipes here is one that I made when my sister was in town! It is so good. I used goat cheese instead of feta, but we are definitely going to try the feta next time.


Feta-Stuffed Chicken

From "Monday-to-Friday Chicken" by Michèle Urvater. This dish has an "ugly duckling" look but a real "swan" taste. The garnish of fresh herbs helps, but if you don't have any, don't worry. The flavor of the dish will be just as marvelous without them.

Makes: 4 servings
Time: 10 minutes preparation, 45 minutes no-work baking time

8 ounces feta, mild goat cheese, or Boursin cheese
2 teaspoons dried oregano
1 tablespoon butter, at room temperature
1 teaspoon grated lemon zest
1/4 cup lemon juice
Salt and freshly ground black pepper
2 whole bone-in chicken breasts, skin on, split in half
1/4 cup (packed) flat-leaf parsley leaves or fresh dill (optional)

1. Preheat the oven to 425°F.
2. Combine the cheese, oregano, butter, lemon zest, and lemon juice in a small bowl. Season to taste with salt and pepper.
3. Loosen the chicken skin from the flesh without completely detaching it, and stuff as much of the cheese mixture under the skin as possible. Spread the remaining mixture over the skin. Place in a baking pan and bake for 30 minutes. Raise the heat to 450° F and bake until the chicken breasts are cooked through and slightly golden on top, 15 minutes longer.
4.While the chicken is baking, chop the parsley. Remove the chicken from the oven, sprinkle it with chopped parsley, and serve immediately.