| 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.
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