Roasted Chicken Breasts Stuffed with Goat Cheese and Garlic

I got this recipe on The Kitchn again, since it was referred to in the last stuffed chicken breast recipe I made. I happened to have some lactose-free goat cheese begging to be used, and I used garlic instead of fresh garlic. My only criticism of this recipe is that you shouldn’t be too heavy on the parsley and it should be chopped very small (otherwise, you end up with bits of cooked/wilted parsley, which I don’t really like). It was still delicious, and very easy to make.

2 oz goat cheese (look for lactose-free cheese)
½ tsp lemon zest
2 tsp lemon juice
1 tsp finely chopped parsley
1-2 cloves garlic, minced
2 medium bone-in, skin-on chicken breasts
olive oil
salt and pepper

Preheat oven to 425 °F.

In a bowl, mix the goat cheese with the lemon zest, juice, and parsley until well blended. Add garlic to the goat cheese mixture and mix to blend again.




Loosen the skin on the chicken breasts by running your fingers underneath it, leaving it attached at the edges. Cut a deep slit — about 3 inches long and 1 ½-inch deep — into the thick, meatier side of each breast.

Using half of the goat cheese for each chicken breast, stuff half of that portion into the slit, pushing it as deep as possible into the chicken breast. Put the other half under the skin and slide your finger across the top of the skin to spread the cheese out. Repeat with the other chicken breast.




Rub both breasts with olive oil and season well with plenty of salt and pepper. Place on a lined baking sheet. Cook for about 30 minutes, or until the skin is brown and crisp.