Chevre And Sun-dried Tomato Chicken

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/2 cup sun-dried tomato packed in oil, about 6 to 8 large tomatoes
• 140 g roll goat cheese or 0.5 (250 g) package cream cheese
• 8 chicken breasts, with bone

Recipe

• 1 preheat oven to 375f (190c). drain tomatoes, saving 1 tablespoon (15 ml) oil.
• 2 finely chop tomatoes and stir into goat cheese.
• 3 using your fingers, tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast.
• 4 then, using your palm gently press down on chicken skin until cheese is evenly distributed under skin.
• 5 rub a little more of cheese mixture on skin for a great-tasting chicken skin.
• 6 place breasts skin-side up in a single layer on an ungreased 9x13-inch (3-l) baking dish.
• 7 drizzle with 1 tablespoon (15 ml) oil from tomatoes and use your fingers to spread evenly over skin.
• 8 roast in centre of 375f (190c) oven, basting occasionally with pan juices, until skin is richly golden and chicken feels springy, from 50 to 60 minutes.
• 9 skim fat from pan juices and discard. drizzle pan juices over chicken.