Happy Mothers' Day! Andy and I are in Huntsville tonight, visiting his parents. To celebrate, I made dinner for his family. Andy's sister, Laurie (her husband is out of town) and her children—Savannah, Grace, and Aubrey—came over to eat with us. Our entrée was based on a Barefoot Contessa recipe. It calls for bone-in, skin-on chicken breasts that are stuffed with goat cheese and fresh herbs. It's very easy and yummy! We also had Stuffed Plum Tomatoes, Risotto, and Slow-Cooker Green Beans. What a great way to celebrate the moms. Enjoy!
Roasted Chicken With Goat Cheese and Herbs
6 bone-in, skin-on chicken breasts
1 (4-oz.) log goat cheese, cut into pieces (I prefer Belle Chevre, which is made in Elkmont, Alabama.)
6 fresh basil leaves
6 fresh oregano sprigs
Salt and pepper
1. Separate skin from breast, and place goat cheese between skin and meat. Place herbs between skin and meat. Drizzle chicken with olive oil; sprinkle with salt, pepper, and Greek seasoning.
2. Bake at 375° for 40 to 50 minutes or until done.