Saturday, May 2, 2015

Goat Cheese & Lemon Stuffed Chicken

We made this Goat Cheese & Lemon Stuffed Chicken quite some time ago. The recipe is in The Make-Ahead Cook from America's Test Kitchen.
It's fairly simple, but stuffing the chicken takes a bit of time. And fretting. We kept wondering if we were over or under stuffing it or if we needed to really shove the filling in there so it wouldn't ooze out.
The filling is easy: goat cheese, cream cheese, thyme, lemon zest, and garlic. We used dried thyme.
SP was in charge of splitting and stuffing the chicken. I don't like handling raw meat. Sometimes I think I should be a vegetarian because I can't stand being around raw meat, but then I taste the final product and realize I could never give up meat.
He split the bone in with skin chicken breasts with the huge, super sharp knife.
Then he pulled back the skin and stuffed some of the lemon-cheese mixture inside.
They stuffed breasts were placed on a wire rack on a cookie sheet and drizzled with olive oil before going into a 450 degree oven for 35-40 minutes.
The skin got super browned and crispy while the chicken stayed moist. The cheese got a little browned, but didn't melt and run all over.
These were really tasty! I do not normally eat chicken skin, but I couldn't resist the crispy skin on these. Even when we ate the leftovers cold, the skin was still pretty crispy. There was a good amount of cheesy filling. We ate the chicken with arugula~tomato~goat cheese salad with lemon squeezed over it so there was even more goat cheese and lemon flavor to the dish.
Definitely a make again dish.

Recipe here.

No comments:

Post a Comment