Name: Toaster-Oven Goat-Cheese-and-Herb-Stuffed Chicken Breasts with Roasted Carrots
Total time: 1 h
Ingredients: 1 ounce Parmesan cheese , grated (½ cup); 1 ounce goat cheese , softened (¼ cup); 2 tablespoons chopped fresh basil , parsley, or tarragon; 1 tablespoon extra-virgin olive oil; 1 small garlic clove , minced; ½ teaspoon table salt , divided; ½ teaspoon pepper , divided; 2 (12-ounce) bone-in split chicken breasts , trimmed; 2 tablespoons unsalted butter , melted, divided; 4 carrots , peeled and sliced on bias ½ inch thick; 1½ teaspoons packed dark brown sugar

Why This Recipe Works

We wanted an elegant yet easy recipe for stuffed chicken breasts and roasted carrots. A goat cheese filling with basil and garlic was our ideal stuffing because it is straightforward, while remaining creamy and delectable. Rather than turn to a fussy preparation, we spooned the cheese filling under the skin of bone-in chicken breasts. The skin held the filling in place, while brushing melted butter over the skin gave the chicken color. For a side, we tossed carrots with melted butter and mounded them in a pile which helps the carrots retain heat for even cooking. Spreading them into an even layer halfway through allowed the carrots to finish cooking and brown nicely. This produced sweet and savory carrots alongside our moist and juicy chicken breasts.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 400 degrees. Combine Parmesan, goat cheese, basil, oil, garlic, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl.

Pat chicken dry with paper towels. Use your fingers to gently loosen center portion of skin covering each breast. Using spoon, place half of cheese mixture underneath skin over center of each breast and gently press on skin to spread mixture into even layer. Arrange chicken skin side up on one half of small rimmed baking sheet. Brush chicken skin with 1 tablespoon melted butter and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper.

Toss carrots with sugar, remaining 1 tablespoon butter, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in second bowl. Mound carrots on empty side of sheet. Roast until chicken registers 160 degrees and carrots are browned and tender, 35 to 40 minutes, rotating sheet and spreading carrots into even layer halfway through roasting. Let chicken and carrots rest on sheet for 5 minutes before serving.