Over the holidays, I spent lots of time relaxing and watching the food network. Two of my favorite food network hosts are Ina Gardener and Giada DeLaurentiis. They both have a way of drawing in their audience and our course making beautiful and delicious food. The episode that really stuck with me was when Ina invited a food blogger over to her home to share a recipe with her. What a treat! I want to be invited to Ina’s house!!! That would be amazing. But…the recipe that she prepared was fast, simple and looked delectable. I knew that I would be adding that to my repertoire, and now posting it on my blog.
The best thing about this chicken recipe is that is requires minimal ingredients and even less preparation time. The chicken topped with goat cheese, sun dried tomatoes, and basil is held in place by the skin of the boneless chicken breast. This also insures that all the juices of the chicken stay inside, so it is flavorful and juicy, while the skin becomes golden and crispy. I did have a hard time finding boneless chicken breast with the skin on, so I asked the butcher to remove the bones of the chicken for me, and within minutes I had exactly what I needed.
Like Ina suggested, I paired the chicken with roasted parsnips and carrots. This is a quick dish that can be added to the oven once the chicken has been baking for approximately 30 minutes. Simply toss the chopped carrots and parsnips in olive oil, salt and pepper and bake for 30 minutes until the chicken is done.
- Boneless chicken breast skin on
- Sun dried tomatoes in oil
- Goat cheese (Ina used garlic infused goat cheese, I used plain goat cheese)
- Basil leaves
- Olive Oil
- Olive Oil
- Preheat the oven to 375
- Line baking sheet with foil
- Gently peel back the chicken skin
- Place a layer of goat cheese directly on the chicken breast
- Place of layer of sun dried tomatoes in oil over the goat cheese (I used slivers instead of whole but either would be find)
- Place a single basil leaf over the sundried tomatoes
- Gently pull the chicken skin over the topping, making sure to seal the topping so that it doesn’t leak out during baking
- Brush the skin with olive oil
- Sprinkle chicken with salt and pepper to taste
- Bake for 45-1 hr depending on the thickness of the chicken breast
- Wash carrots and parsnips
- Chop carrots and parsnips in 1″ sections
- Toss in olive oil/salt and pepper
- bake for 30 mins at 375