|Tomato Basil Chicken with |
Goat Cheese and Lemon
You know, I am not a photgrapher. I am a cook! I do my best. Just click on my PICS to get the "Full Monty." LOL.
This tastes entirely decadent. The goat cheese is so, so creamy. The fresh herbs and lemon just make this dish pop. As with all of my meals, you can bet it won’t impact your waistline.
I like to serve this with a simple (big) salad made with baby spinach, artichoke hearts, chick peas and red wine vinegar and oil dressing.
Staying on my economical theme, you can make this for two with one chicken breast. Yes, your read that right... Carefully slice your chicken breast in half and pound it thin. If you are cooking for one, make both servings and have the other for lunch the next day. This heats up in the microwave just fine.
Note: When you pound this chicken breast, pound it a little thicker than scaloppini. You want a thickness to the chicken so it doesn’t cook too quickly.
2 tablespoons dry packed Sun Dried Tomatoes, chopped (not in oil)
½ cup Dry White Wine
One 8 oz chicken breast, halved and pounded thin.
2 tablespoons Flour
1 tablespoon Grill Seasoning for Chicken
1 tablespoon Olive Oil, divided
2 slices Lemon
1 tablespoon bottled Minced Garlic
2 teaspoons Capers, drained
1 tablespoon Tomato Paste
One tablespoon Lemon Juice
2 tablespoons ice-cold Butter
1/8 cup of Water, as needed
1 tablespoon Greek Olives, pitted and chopped
2 - ½ inch rounds Goat Cheese
Lots of fresh chopped fresh Basil, to taste
Chopped fresh Chives, to taste
Grated Light Parmesan Cheese, for topping at table (optional)
Soak chopped sun dried tomatoes in the wine, about 30-45 minutes until softened.
Preheat oven to 250°.
Dredge chicken in flour. Sprinkle with grill seasoning.
Heat non-stick skillet over high heat and add ½ of the olive oil. Reduce heat. Add chicken and brown both sides, about four minutes.
Transfer chicken to oven-safe pan. Top each slice of chicken with a slice of lemon. Warm for five-seven minutes.
While chicken is in the oven, add remaining olive oil, garlic and capers to hot pan. Sizzle for one-two minutes, making sure that the garlic does not burn. Reduce heat.
Add the wine and sun dried tomato mixture, scraping the browned bits from the bottom of the pan.
Add tomato paste, lemon juice, butter (one slice at a time), water and olives. Cook for three minutes.
Serve chicken with a slice of goat cheese and lemon on top of a mound of the sauce. Tope with fresh basil and chives.