2 chicken breasts (with skin & bones)
2 cloves garlic, roughly chopped
1 Tbsp fresh rosemary
1 Tbsp lemon zest
1 handful parsley
2 oz. fresh goat cheese (half a small log)
Salt & pepper to taste
Preheat oven to 400°.
In food processor, chop garlic, rosemary, lemon zest and parsley. Add in the goat cheese and a little salt & pepper, then spin again. With the processor running, add just a little olive oil, enough to make it more "spreadable." Loosen the skin on the chicken breasts and put half the goat cheese mixture under the skin of each breast. Smooth the skin and then coat with olive oil, salt & pepper. Place chicken breasts in a roasting pan on a flat rack, and roast for about 35-45 minutes, or until a meat thermometer measures 160 at the thickest part (without touching bone). Let the meat rest for 5 minutes or so under foil, and then dig in.