Chevre Chicken Breasts with Squash
Submitted by Aner
Golden-seared chicken breasts stuffed with tangy goat cheese under the skin, nestled on sauteed zucchini and yellow squash. A one-hour weeknight dinner that feels fancy.
YIELD
4 servingsPREP
20 minCOOK
40READY
1 hrsHere’s a little restaurant trick that takes zero extra effort: tuck a slice of aged chevre under the chicken skin before baking.
As the breast heats through, the cheese melts into a tangy, creamy layer that bastes the meat from the inside out. The result is outrageously juicy chicken with a flavor that punches well above its weight.
Underneath, a bed of sauteed zucchini, yellow squash, and softened onions soaks up all those pan drippings.
Toss with fresh parsley, pile it on a platter, and dinner is served.
Chef Tips
- Leave the skin on. It protects the cheese from leaking out and crisps up beautifully during the initial sear.
- Cut your squash into even 1-inch chunks so they cook at the same rate. Nobody wants mushy zucchini next to crunchy squash.
- Aged chevre holds up better under heat than fresh. If you only have fresh goat cheese, freeze it for 15 minutes first so it’s easier to slice and tuck.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Pat the chicken dry and sprinkle with desired salt and pepper.
Remove stem and tip of the squashes, peel, and cut into 1-inch chunks.
Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes.
Transfer the chicken to a plate and set aside.
When cool, place a slice of goat cheese under the skin.
Add the onions to the skillet and cook, stirring, about 5 minutes or until soft.
Transfer onions to a covered baking dish .
Add zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 minutes.
Scrape into the baking dish, add desired salt and pepper and mix well.
Arrange chicken on the squash, cover and place in the oven for 15 minutes.
Arrange the breasts on a platter.
Mix the squash with chopped parsley and mound next to chicken.
Serve immediately.
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