| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Sami | Home3 | 1 | servings |
INGREDIENTS
| 2 | oz | Softened goat cheese |
| 1 | ts | Fresh parsley – chopped |
| 1/2 | ts | Fresh thyme – chopped |
| 1/2 | ts | Minced garlic |
| Black pepper to taste | ||
| 2 | Boneless; skinless chicken | |
| ; breasts | ||
| 1 | tb | Olive oil |
| 1 | lg | Ripe tomato – quartered |
| 2 | tb | Olive oil |
| 1 | tb | Balsamic vinegar |
| Salt and pepper to taste |
INSTRUCTIONS
SAUCE Directions: Preheat the oven to 400 degrees. Combine the goat cheese, chopped herbs, garlic and black pepper. Set aside. Using a boning knife, create a pocket in the chicken breasts and fill with the goat cheese mixture. Seal pocket shut with a skewer. Heat the olive oil in a pan until hot. Season the chicken with salt on both sides and sear in the hot pan. Place chicken in a baking dish and cook for 8-10 minutes in the oven until the internal temperature of the chicken reaches 165 degrees. Remove seeds from the tomatoes and quarter. Pulse in a food processor until smooth. Add the olive oil, balsamic vinegar, salt and pepper to taste. Present chicken on plate, topped with a thin layer of tomato sauce. Garnish with parsley and thyme. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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