This is an old favourite that for unknown reasonsI have forgotten about. I love chicken because it is so versatile and this recipe brings out all of its best qualities. It's meant to be barbecued but I often do it in the oven in winter months.
Serves 4. Courtesy of Canadian Living with adjustments.
6 oz of plain goat cheese
2 minced cloves of garlic
1 green onion, minced
1 tsp dried thyme
1/2 tsp dried marjoram
1 pinch cayenne pepper
4 chicken breasts, boneless, skinless
2 Tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 350 degrees F.
In a small bowl, mix goat cheese, garlic, green onion, thyme, marjoram and cayenne together. Set aside.
Trim any fat from chicken. With knife held horizontally and starting at the thinner side, cut chicken in half almost but not all the way through. I think fancy people call this a butterfly chicken breast. Open chicken like a book. Spread 1 side with one-quarter of the cheese mixture. Fold over and close with toothpicks.
In small bowl, whisk together the olive oil, paprika, salt and pepper. Brush all over the chicken breasts.
Place chicken in dish or on lined baking sheets. Cook at 350 for about 35-40 minutes. My oven can be a little off so feel free to check and adjust.
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