342140 Sun Nov 12 19:57:43 -0800 2006 5 31 Home Cooking 0 2015626 I've got two split chicken breasts in the fridge, plenty of garlic, and plenty of fresh herbs. I want to cook 'em tonight, which means no multi-day brining. Recipe anyone? BTW, I don't eat the skin (trying to diet post duck/tiramisu extravaganza and pre-thanksgiving). Thanks in advance! Sun Nov 12 19:57:43 -0800 2006 12948 skigirl 1 2015669 If by any chance you have some goat cheese in the fridge, maybe you would try this one from Epi for Chicken with Goat cheese and Rosemary, very simple but delicious. Recipe calls for smushing the goat cheese and rosemary underneath the skin and roasting it that way but I don't see why you can't just peel off the skin and you'd still have flavorful chicken meat: http://www.epicurious.com/recipes/recipe_views/views/967 Sun Nov 12 20:21:02 -0800 2006 2015626 11983 Val 1 2015830 One of my favourite "under-the-skin" chicken breast recipes is to sweat some diced onion/shallots, minced garlic, add some watercress (a bunch should do fine for 2 breasts), a bit of chicken stock/broth, s & p, whatever herbs you have on hand that will not be overwhelming; saute until the watercress is tender crisp. Mix with fresh bread crumbs (and a bit of Dijon, if desired), and stuff under the skin of the chicken breasts. Saute the chicken breasts skin side down until browned, then put into a 400F oven until done - 10 to 15 minutes? Green chicken, as we call it, is very yummy. Sun Nov 12 21:31:45 -0800 2006 2015626 48352 FlavoursGal 1 2015907 De-bone and skin the breasts and flatten. Make a nice goat cheese and herb mixture, spread and roll. Dip in egg and bread crumbs to brown on all sides in EVOO flavored with the garlic, then finish in the oven. If you have a little tomato sauce in the fridge throw in the skillet before you place it in the oven, it will condense and intensify. Sun Nov 12 22:12:55 -0800 2006 2015626 11290 jfood 2 2015939 ...or spread the flattened chicken breasts with pesto (basil or sun-dried tomato) and sprinkle with shredded cheese before rolling. Secure with toothpicks. Put on a parchment-lined baking sheet, spread tops with Dijon mustard, sprinkle with panko or bread crumbs, and bake for 20-25 minutes at 375F. No need to brown in a frypan first - they crisp up nicely in the oven. Sun Nov 12 22:32:41 -0800 2006 2015907 48352 FlavoursGal 1 2015908 I put sprigs of rosemary and thyme under the skin, then roast skin side up over a bed of veggies (likely to be carrots & celery since that's what I usually have on hand). I rarely eat the skin when I do roast chicken, but I keep the skin on for roasting since it prevents the chicken from drying out. You also don't have to eat the veggies, but using the veggies means no cleaning a roasting rack, which is something I detest. At the moment, I'm watching TV, and Rachel Ray is using a pistachos stuffing under the skin of her turkey breasts. You can do a take off of that. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34926,00.html Sun Nov 12 22:13:17 -0800 2006 2015626 17410 Ali