Chicken with Goat Cheese and Sun Dried Tomato

Whitney and I love goat cheese, and with some left over from an appetizer (goat cheese on honey-wheat toast), I decided to try this chicken recipe. The original recipe is from Ina Garten and can be found here; below is our modified version with comments.

2 boneless chicken breasts [original calls for skin-on to retain moisture - we just used foil on skinless breasts)
Goat cheese
Jar of sun-dried tomatoes, julienned
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on individual aluminum sheets with cooking spray on a sheet pan. Rub salt and pepper into chicken breasts. Dress the chicken breasts with goat cheese, garlic, and tomatoes; don't worry if some falls to the side. Fully wrap each breast in the foil so the chicken won't dry out. Bake the chicken for 35 to 40 minutes, until the chicken is just cooked through. Serve hot or at room temperature.

We chopped up the result and mixed it with couscous, which was exceedingly delicious. I'm sure sun-dried tomatoes will be one of our new favorite ingredients.

Dressing the chicken.
Ready for the oven!
Serve whole, or...
Chop up and mix with couscous! Yummy!

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