Baking or roasting a whole chicken is so simple but not always the best choice if you're pressed for time. A few tips to speed up the process without drying out your bird are to remove the bone from the chicken breast but keep the skin on. It allows it to cook faster but leaving the skin on keeps the meat moist and adds flavor. Ask your butcher to debone your chicken breasts and leave the skin on. This will save you loads of time once you get into the kitchen to start cooking.
- 3 ounces country ham
- 4 ounces goat cheese, softened
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/8 teaspoon freshly ground black pepper
- 4 chicken breasts, boneless, skin on
- 1 tablespoon olive oil
- Preheat the oven to 425˚F.
- Finely dice the ham. Heat a small frying pan over medium heat. Add the ham and cook for 4 to 5 minutes, or until slightly browned.
- Meanwhile, combine the goat cheese and sage in a small mixing bowl.
- Remove the skillet from the heat and add the lemon juice to the pan. Scrape up any browned bits from the bottom of the pan with a silicone spatula or wooden spoon.
- Add the ham and pan drippings to the goat cheese.
- Stir in the pepper.
- Place the chicken breasts on a rimmed baking sheet. Stuff an even amount of goat cheese mixture under the skin of each chicken breast.
- Rub the olive oil on top of the skin.
- Bake at 425˚F for 25 minutes, or until the skin is browned.