Chicken with Goat Cheese and Peppers

This was a super easy recipe I made based on a recent issue of Everyday Food.  Their version called for pepperoncini, but I substituted roasted bell peppers because that is what I found in the grocery store.  The roasted peppers were delicious and convenient, sold in olive oil in a jar.

I am a big goat cheese fan, so I thought this would be delicious...and it was.  I am also turning into a big fan of cast iron cooking.  The finish on the meat is so tasty in the cast iron skillet.  The original recipe can be found on the Everyday Food website.

Photo from Everyday Food

• 4 ounces fresh goat cheese
• 1/4 cup finely chopped pepperoncini (I used about 1/2 cup of the chopped roasted bell peppers.)
• 1 1/2 teaspoons finely chopped fresh thyme leaves
• Coarse salt and ground pepper
• 4 bone-in, skin-on chicken breasts (I used good old boneless skinless breasts.)

Directions

1. Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in peppers and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket. Tightly pack each pocket with about 2 tablespoons cheese mixture.
2. Heat a large cast-iron or other heavy ovenproof skillet over medium-high. (I added some olive oil to the skillet.)  Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down.  (I flipped the chicken over once while on the stovetop.)   Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.