Roasted Chicken With Goat Cheese and Herbs

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
Olive oil
Salt and pepper
Greek seasoning

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.