Goat Cheese Stuffed Chicken and Roasted Peaches

Posted on by Corelyn

At Garlic My Soul, our standard “what should we do with this chicken?” recipe involves baking it with some lemon, some garlic, and some spices. But I’ve recently discovered a new go-to easy baked chicken recipe.

Here’s what you need:

Skin on chicken breasts or thighs.
goat cheese
some herbs
olive oil
salt and pepper

All you do is make a goat cheese and herb mixture. Use anything you like. In these photos, we used rosemary and thyme. Then, stuff the mixture under the skin of your chicken breasts or thighs.

Forgive the blurriness. This is to prove that I was actually present and did something for this recipe. Also, making the goat cheese mixture was so easy. I just dumped some herbs in the tub of crumbled goat cheese (pictured here), popped the lid back on, and held it while I danced around the kitchen for a few minutes with my friend Meg.

Sorry, I know pictures of raw chicken are not super appetizing, but I wanted to give you an idea of what it should look like, post-stuffing.

After that, mix some salt, pepper, and whatever spices you like in with some olive oil and rub it all over the chicken pieces.

Meg mixed this up for us. Note that we added fresh chopped garlic. Because, hello, the name of the blog is Garlic, My Soul. Contrary to popular belief, we really do add garlic to most things…

Then bake!

We did 375 degrees for 45 minutes, but it could probably cook a little longer if you’re squeamish about these things.

MEANWHILE, my cooking buddies had this wonderful idea for roasted peaches. The recipe for which was equally simple and produced positively scrumptious results.

Slice some peaches and place them in a casserole dish, skin side down. Sprinkle with nutmeg, balsamic vinegar, rosemary, and joy. Broil for 10 minutes.

They will be soft and juicy, and just the right amount of tangy. Really, the perfect summer side dish. They’d probably be just as delicious served cold….


[addtoany] Yum


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