Ingredients:
- 3 boneless chicken breasts, skin-on (Most grocery stores do not carry this. I asked my butcher to debone 3 bone-in, skin-on chicken breasts for me.)
- 4 to 5 ounces garlic-and-herb goat cheese
- 3 sun-dried tomatoes, julienned
- Basil leaves, whole
- EVOO
- Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 375 degrees F.
Place the chicken breasts on a cookie sheet lined with foil. Loosen the skin from the meat with your fingers, leaving 1 side attached.
Cut the goat cheese into 1/4-inch-thick slices (you should have about 6 slices) and place 2 slices under the skin of each chicken breast. Continuing under the skin of each breast, top the goat cheese with 1/3 of the julienned sun-dried tomatoes, followed by one basil leaf over the sun-dried tomatoes.
Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and crispy, and the chicken is just cooked through. Serve hot or at room temperature.
*www.foodnetwork.com