It's a Keeper: Grandma's Baked Chicken

Join me in the fight against making the same chicken recipes over and over again by trying Great Grandma's Baked Chicken from Every Day with Rachael Ray. This recipes is such a treat. Well, I guess it's only a treat if you really love goat cheese (which I do). Goat cheese falls into the large category of things that I never ate before I started cooking. I look back now and thing of all the meals I wasted....

I served the chicken with a simple green salad and with a recipe for green beans (another one of those ingredients that I previously avoided) from my Food Network Kitchens How to Boil Water cookbook. You just boil green beans in salted water for 4 minutes, then run them under cold water. Dry them well, then saute finely chopped shallot (or garlic if you don't have a shallot) over medium heat with a little bit of EVOO for 2 minutes, then turn up the heat to high and add the green beans for about 4 minutes. Add a little salt and pepper and they're all done.

This recipe is not advertised as a 30-minute meal in the magazine. It's about 30 minutes of prep time and 45 minutes of cooking time, but it's well worth it! If your husband/wife/significant other/kids get crabby when they get hungry, make this Spinach Artichoke Dip to tide them over. It worked for me. Here's the recipe with my comments in brackets:

8 ounces (about 3/4 cup) soft goat cheese
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
2 large eggs
1 1/2 cups plain bread crumbs
Salt and pepper
1 1/2 sticks (6 ounces) butter, melted

1. Preheat the oven to 350°. In a small bowl, combine the goat cheese, rosemary and lemon peel [try not to eat it all at this stage]; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick. [This part was a little tough for me, but with enough toothpicks, anything's possible.]

2. In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to the bread crumbs and combine. Keep the remaining butter warm for basting.

3. Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minutes. [Yeah, cheese inside chicken drizzled with butter. Just eat it with veggies and you'll be fine!]


  1. This looks great. I'm going to give it a try. I saw another one in the Oct '06 issue that also looked good to me. It was called Walnut Crusted Chicken Stuffed with Spinach. It also used boneless chicken. Thanks for the review! You probably already know that Rach will be on the Daytime Emmy's Friday night. I just saw a commercial and she was in it.

  2. My post tomorrow is all about the Daytime Emmys! I'm keeping my fingers crossed.

    I'll have to try that Walnut Crusted Chicken - it sounds right up my alley. So many recipes, so little time.

  3. I've made that walnut chicken with spinach and it's good! This one looks good, too.

  4. Certainly not something our Grandma would have made, right Jeny?


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