Tonight I made a Ina Garten recipe. I have been making something similar for years but decided to try hers instead.
I really like Ina's recipes she is a favorite, that said, I have to say it was pretty good but mine is a little lighter which I prefer, skins removed and slicing the breast diagonally(like a pocket) through the middle and stuffing the cheese inside. I have stuffed it with a mix of goat cheese and black cured olives or chopped up artichoke hearts and mixed together with the herbed goat cheese. There are so many variations on this theme that would work quite well and so easy.
This is hers:
Chicken with Herbed Goat Cheese
3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper
Preheat the oven to 375 degrees.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.