Roast Chicken Breasts with Chèvre et Trois Oignons

Roast chicken always satisfies, of course, but when you want something a little extra, stuff them with goat cheese and onions (for those of you who are counting, garlic quantifies as an onion, in my book). This is an easy dinner-party dish for four. Or halve it, and serve two.

I suggest serving this with a nice lemon-sparked salad in summer (serve chicken and salad on the same plates so that the lemony salad dressing sort of counts as a sauce for the entire dish). In winter, a good serve-along is Angel Hair Pasta with Fresh Grape Tomato Sauce.

Serves 4

Ingredients
2 tablespoons olive oil
1 large leek, rinsed and thinly sliced crosswise (white and a little pale green part only) (3/4 cup)
1 large shallot, minced (1/4 cup)
2 cloves garlic, minced
1 tablespoons fresh fines herbes, or 1 teaspoon dried fines herbes, crushed
4 ounces creamy goat cheese (chèvre)
4 medium bone-in chicken breasts
2 tablespoons olive oil

In a medium skillet, cook the leeks, shallots, and garlic in 2 tablespoons olive oil until tender but not brown. Add fines herbes; cook and stir about 30 seconds more. Cool slightly.In a bowl, combine leek mixture and goat cheese.

Cut a pocket into each breast half by making a horizontal slices from one end of the breast to the other, cutting close toward the other side of the breast, but not entirely through. Spoon filling into pockets. Use wooden toothpicks to close the pockets. Season the breasts with salt and pepper; brush with the 2 tablespoons olive oil. Transfer to a flameproof, broiler-proof baking pan large enough to hold the breasts in one layer.

Bake in a 350 oven for 35 to 40 minutes or until chicken is done (170°F). Remove pan from oven. Adjust oven rack to broiling position. Broil chick breasts about 5 minutes or until skin is crisp and nicely brown.

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