Lime Chicken Stuffed With Goat Cheese

“This is a great dish for a special occasion! It's impressive looking, delicious, and surprisingly easy to make. I got this from the Cook Now, Serve Later cookbook by Readers Digest.”
1hr 40mins

Ingredients Nutrition


  1. In a small bowl, combine the cheese, butter, parsley, salt, and pepper.
  2. Carefully loosen the skin over the chicken breast with your fingertips and stuff the cheese mixture between the skin and the breast meat, arranging it in an even layer.
  3. Pull the skin back into place and truss the chicken (optional).
  4. At this point the chicken can be stored.
  5. Transfer it to a platter, cover with plastic wrap, and refrigerate for up to 6 hours.
  6. Preheat the oven to 475*F.
  7. Rub the chicken with the lime juice and set it breast side up on a rack in a roasting pan.
  8. Roast, uncovered, basting with the pan juices every 15 minutes, until golden-about 30 minutes.
  9. Reduce the heat to 375*F.
  10. and roast, uncovered, basting every 15 minutes, until the juices run clear when the chicken is pricked with a fork-1 to 1 1/4 hours longer.
  11. Transfer the chicken to a serving platter and let rest for 15 minutes covered loosely with aluminum foil, before carving.
  12. This is good served with rice and carrots, and a salad.

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