In the garden. Recipe from Ina Garten
Chicken with Goat Cheese and Basil
6 boneless chicken breasts, skin on (This can be hard to find. Ask a good butcher for it. Or you can just use chicken thighs with the skin on).
8 to 10 ounces garlic and herb goat cheese, such as Montrachet (plain works as well)
6 large fresh basil leaves
kosher salt and freshly ground black pepper
Preheat oven to 375 degrees.
Place chicken breasts on a sheet pan lined with foil. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus a large gasil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, then sprinkle them very generously with slat and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.