Chevre and sun-dried tomato chicken

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10 min


6 to 8 Servings

* PLUS Roasting Time: 50 minutes

This stuffed chicken from Toronto entrepreneur Philip Greey has an incredibly crispy skin and a luscious taste - and all from only three ingredients. Choose a flavourful creamy goat cheese (chevre) and check out our variations.


  • 1/2 cup oil-packed sun-dried tomatoes , about 6 to 8 large tomatoes
  • 140-g roll goat cheese , a generous 1/2 up or 1/2 pkg
  • 8 bone-in halves of chicken breast , with a generous skin cover


  • Preheat oven to 375F (190C). Drain tomatoes, saving 1 tablespoon (15 mL) oil. Finely chop tomatoes and stir into goat cheese. Using your fingers, tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast. Then, using your palm gently press down on chicken skin until cheese is evenly distributed under skin. Rub a little more of cheese mixture on skin for great-tasting chicken skin.
  • Place breasts skin-side up in a single layer on an ungreased 9×13-inch (3-L) baking dish. Drizzle with 1 tablespoon (15 mL) oil from tomatoes and use your fingers to spread evenly over skin. Roast in centre of 375F (190C) oven, basting occasionally with pan juices, until skin is richly golden and chicken feels springy, from 50 to 60 minutes. Skim fat from pan juices and discard. Drizzle pan juices over chicken.

Nutrition (per serving)

  • Calories
  • 267,
  • Protein
  • 32 g,
  • Carbohydrates
  • 1.7 g,
  • Fat
  • 14.1 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 164 mg.