Goat Cheese & Basil Stuffed Chicken Splits with Roasted Tomatoes

Goat Cheese & Basil Stuffed Chicken Splits with Roasted Tomatoes
Serves 2-4

This recipe screams, “I’m ready for summer!” which is what I think every time there’s a combination of basil, cheese and tomatoes. Take flavor packed chicken splits (aka the sexier version of chicken breasts with skin and bone) and slit them down the middle, stuffing with cheese and pan searing. I dare you not to dip bread in this jus.

2 chicken splits
4 oz. goat cheese
1 handful basil, chiffonade (thinly sliced)
1 lemon, zested
½ teaspoon salt, plus more for chicken
½ teaspoon red pepper flakes
Dozen or so tomatoes-on- the-vine or hanging solo
2 tablespoons extra virgin olive oil

Preheat oven to 400° F. Split chickens halfway through the breast to create a pocket. In a small bowl combine goat cheese, basil, zest, ½ teaspoon salt and red pepper flakes. Stuff chicken.

Heat olive oil in a large ovenproof skillet over medium high heat. Season both sides of chicken with salt and sear chicken, skin side down, cooking for 5 minutes before flipping. Add tomatoes to the side of the pan, give an extra drizzle of olive oil and pinch of salt for good measure and place in oven 10-15 minutes or until the internal temperature of the chicken reaches 165° F.

Goat Cheese Stuffed Chicken Splits & Tomatoes on the Vine (1).jpg