Chicken With Goat Cheese and Basil

This delicious (but non-complex) dish of chicken stuffed with goat cheese comes from famed chef Ina Garten but you can totally make it at home if you can just get baby to chill in her swing for a bit. New-mom diet perk: a lot of protein! Add veggies like spinach, peppers or onions into the goat cheese stuffing for more greens. Serve with some brown rice or couscous and you’ve got a dish that’s gourmet and healthy.

Ingredients

• 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

Directions

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.

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