We kicked off our Christmas celebration at Gigi and G-Pop's house the weekend before Christmas. Carrie got lots of fun presents including a baby doll. Carrie loves her baby and takes good care of her by throwing her around and biting her head (see picture below). She can even, if she is in the mood, refer to it by name: "Baby."We cooked a fabulous dinner together that night including, you guessed it, another Ina Garten (Barefoot Contessa) recipe. The recipe is below.
Chicken with Goat Cheese and Sun Dried Tomato
Ingredients
3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes 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, and sprinkle them very generously with salt 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.
Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes 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, and sprinkle them very generously with salt 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.
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