Chicken Stuffed with Herbed Cheese & Basil

Chicken, risotto & green beans

This is my version of the Barefoot Contessa's Chicken with Herbed Goat Cheese . I have tried many times and I just can not stuff a chicken breast - I either pull the skin completely off or slice my hand attempting to create a "pocket" in a boneless breast. My husband says I look for accidents - I am convinced they look for me! Anyway taking a hint from the Fresh Market I have started rolling up my chicken breasts for a stuffed version.  This is really an easy weeknight meal once you get the rolling down.  Also don't worry about the number of toothpicks you use - it will vary depending on the shape of the chicken.  Some of mine only require 3 while others need many more.
Hope you enjoy!

Chicken Ready to Roll

Chicken Stuffed with Herbed Cheese & Basil, inspired by Ina Garten (serves 2)
2 chicken breasts, boneless, skinless
3 tablespoons herbed goat cheese, room temperature
4 fresh large basil leaves
2 teaspoons of Parmesan cheese
sea salt & pepper
olive oil
8 toothpicks
Preheat oven to 375 degrees
Pound chicken between wax paper until it is a uniform thickness (doesn't have to be very thin). Add a crank of the sea salt and pepper to each   Divide the cheese between the two pieces and spread evenly over the middle of the chicken (be careful not to get too close to the edges - it will melt out easier), add 2 basil leaves & one teaspoon of Parmesan to each piece. Roll the widest end of the chicken to the narrowest.  Close openings  with toothpicks & coat outside with olive oil and a crank of pepper and sea salt.  Bake at 375 degrees for approximately 35-40 minutes and then at 425 degrees for 5-7 minutes just allowing chicken to brown.

If you can't find the herbed goat cheese you could easily substitute with plain goat cheese or cream cheese with a teaspoon or two of Herbes de Provence mixed well. If the basil is too strong for you liking just leave it out.