I would like to share a popular chicken entrée requested often in my Personal Chef Business. It’s fairly quick to put together and full of flavor.
Chicken with Goat Cheese and Sun Dried Tomatoes
|
2 |
6-8 oz. |
Boneless Chicken Breast – Skin-on |
|
|
|
Extra Virgin Olive Oil |
|
1 |
OZ. |
Sun Dried Tomatoes, Julienned |
|
3 |
OZ. |
Goat Cheese |
|
4-6 |
|
Fresh Basil Leaves (chiffonade) |
|
1-2 |
Clove |
Minced Garlic (to taste) |
|
|
|
Salt and Pepper to Taste |
Serves Two
Preheat the oven to 375 degrees
Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into ½” thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes and basil leaves under the skin of each chicken breast.
Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your fingers, rub each piece with olive oil, and sprinkle generously with salt and pepper.
Bake the chicken for 35 to 40 minutes, until the skin is slightly browned and the chicken is just cooked through.
Serve with your favorite rice or pasta dish.
Enjoy!
Enjoy!
