I made our first recipe from this book (page 163) tonight...let me backtrack - I prepped the food yesterday so it was easy peasy tonight! I am adding this recipe to our normal rotation - it was that good.
Ingredients:
- 4 bone-in chicken breasts, trimmed and halved crosswise
- S&P
- 3 oz goat cheese, softened (I used 4 oz...)
- 2 oz cream cheese, softened
- 2 tsp fresh thyme, minced
- 1 garlic clove, minced (I used 3...but we love garlic)
- 1/4 tsp grated lemon zest (I used the zest from a full lemon)
- 1 tbsp EVOO
1. After cutting up the chicken, pat dry and season with salt and pepper. If you are going to eat the food in the same night as prepping, turn the oven onto 450 to preheat
2. Mix together the cheeses, thyme, garlic, lemon zest, and 1/8 each of S&P
3. using your fingers, gently loosen the skin from the breast; place the cheese mixture under each piece of skin.
AT THIS POINT STOP if you are prepping the day before - cover the chicken with tinfoil and refrigerate for up to 24 hrs.
4. Brush chicken with oil, and place on wire rack over a baking pan...I put tinfoil on my pan for easier clean up later. Bake the chicken for about 40 minutes, or until the chicken is at 160 degrees. Let it rest for about 5-10 minutes and then serve