Sunday, July 17, 2011

Chicken with Herbed Goat Cheese and Sundried Tomatoes for Mommy and Daddy

I made this for dinner tonight. I haven't made this in awhile, and forgot how yummy it is. I originally found this recipe in Bethany Frankel's book Naturally Thin.
Serves 2-4
4 boneless skinless chicken breasts
1 cup goat cheese
2/3 cup sundried tomatoes
1 teaspoon sage
1 teaspoon thyme
1 teaspoon parsley
1/4 to 1/3 cup skim milk or soy milk

Put goat cheese in a bowl, and add sage, thyme and parsley. Mix together until blended. Season both sides of chicken breasts with salt and pepper. Slice each chicken breast down the middle creating a pocket. Spoon about a tablespoon of the herbed goat cheese into each pocket of chicken breasts. Set aside 1/4 cup goat cheese. Add 2 tablespoons of olive oil to a large saute pan and heat over medium high heat. Place chicken cheese side down in the pan and cook for 7 minutes on each side. When chicken is done remove and put on plate. Add sundried tomatoes, remaining goat cheese, and 1/4 cup skim milk to same pan you cooked the chicken in. Cook for 2-3 minutes, and then spoon tomato mixture over chicken and serve.

I served this with green beans, broccoli, cauliflower, and peas steamed with garlic and olive oil.

Enjoy :)

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