Chicken Breasts with Goat Cheese and Rosemary Stuffing

Chef Richard 2 Servings 30 minutes

You’ll need skin-on breast halves for this recipe; an herbed goat—cheese filling is stuffed under the skin before the chicken bakes. Choose any soft fresh goat cheese (packaged in logs and often labeled chevre), but don’t use packaged crumbled goat cheese.


  • 2 teaspoons butter, divided
  • 2 tablespoons chopped shallots
  • ¾ teaspoon chopped fresh rosemary or ½ teaspoon dried
  • 3 ounces soft fresh goat cheese
  • ½ teaspoon crushed black peppercorns
  • 2 large chicken breast halves with skin and bones


  • Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and sauté until shallots are tender, about 4 minutes. Remove from heat and cool to lukewarm. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side and forming pocket. Spread half of cheese filling over meat under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally.
  • Preheat oven to 425°F. Arrange chicken on small rimmed baking sheet. Roast uncovered until brown and cooked through, about 25 minutes.

Do Ahead: Can be prepared 1 day ahead. Cover; chill.