Chevre means goat in French, and the title of this recipe comes from the goat cheese in it. Frank, by the way, loves goat cheese.
1 whole roaster breast
salt and ground pepper to taste
6 ounces mild creamy goat cheese or cream cheese, softened
1 medium carrot, coarsely grated
1 small zucchini, unpeeled and coarsely grated
1/4 cup snipped fresh or frozen chives
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
1 tablespoon vegetable oil
Preheat oven to 375o F. Working from the top of the breast use finger tips to carefully loosen the skin from the meat on the breast to form a pocket. Do not detach skin on sides or at base of breast.. Combine cheese, carrot, zucchini, chives, rosemary and salt and pepper. Stuff vegetable mixture evenly under skin of breast. Brush with oil and place skin side up in a roasting pan. Bake for about one hour and 15 minutes or until juices run clear with no hint of pink when a cut is made near the bone. Chill, wrap tightly and refrigerate if not serving immediately. It’s good served at room temperature, but it’s also good reheated.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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