July 19, 2010

Chicken with Goat Cheese and Basil


Probably the first member of my now vast (too vast, I readily admit) gardening library was a wonderful book on herbs by Emelie Tolley and Chris Meade.  It remains to this day one of my all time favorite books, a first love in gardening literature.  It contained, of course, all of the requisite eye candy images of gardens, food and herbal concoctions, many of which I have made or grown over the years.

But by far, my favorite herbal creation in the book is the Chicken with Goat Cheese and Basil  recipe I made for my family and some friends last night.
Now I could give you the whole long recipe, but it
is simply too easy to justify all of that typing.  So just do this:

*  Wash and dry as many chicken breasts and/or thighs (leaving skin on) as you think you'll need

*   Assemble olive oil, sweet basil leaves, goat cheese,  salt and pepper

*  Loosen skin and slide/squish goat cheese and basil under the skin






















*  Brush with olive oil, sprinkle with s & p

*  Grill to perfection..........along with some sweet corn if you have it  


and voila!


Yummy chicken!  Serve with an oven-full of garlic bread, and

the grilled corn with lots of lime/chili butter               oh, and

Peach and Blueberry Crisp with vanilla ice cream for desert,           and

I'm just assuming this, of course, but        I'd be willing to bet,

You'd have one happy crowd.  :)

1 comment:

  1. The recipe looks delicious and probably my chicken-hating hubs might like it. However, since I am not crazy about grilling over an open flame in 100 degree temperatures, would it be OK to roast it in the oven? Any guess on temp and time would be greatly appreciated.

    ReplyDelete

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