"Jennie's" Chicken with Goat Cheese & Basil

I say "Jennie's" as she took this dish directly from the Barefoot Contessa At Home by Ina Garte.  Really simple; very very good.  Very good for entertaining as well.  When it's just the two of us, we halve the recipe and still save a bit for leftovers.  I believe we were put onto this recipe by the Hatchers.  It goes well with a simple salad and a vinaigrette dressing and/or a loaf of bread (we typically like a rosemary loaf).

Serves 4 to 6

"Everyone needs a few dishes they can assemble ten minutes after they walk in the door at night.  When I'm too tired to cook and really want a hot meal, this is my first choice.  If you can't find garlic-and-herb Montrachet, it's also good with any plain, creamy goat cheese."

Ingredients:

• 6 boneless chicken breasts, skin on
• 8-10 ozs. garlic-and-herb goat cheese, such as Montrachet
• 6 large fresh basil leaves
• good olive oil
• kosher salt and freshly ground black pepper

Directions:

1. Preheat the oven to 375 degrees
2. Place the chicken breasts on a sheet pan and loosen the skin from the meat with your fingers, leaving on side attached.
3. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus a large basil leaf under the skin of each chicken breast.
4. Pull the skin over as much of the meat as possible so the chicken won't dry out.
5. With your fingers, rub each piece with olive oil, then sprinkle them very generously with salt and pepper.
6. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through.
7. Serve hot or at room temperature.