This past weekend, we went to my fabulous friend Kira's for a fabulous Oscar potluck party (complete with red carpet and golden cocktails!). My husband wanted to do something with goat cheese, so he went out and bought some. Sorry, he went out and bought A LOT! Leave it to a man to do that! Although I like goat cheese, there are only so many goat cheese salads I can eat before wanting to scream when presented with one. So instead, I decided to make this dish to use up our ginormous log of chevre!
Stuffed chicken was all the rage a few years ago, but I never mastered the technique. I gave it another try this time around and the results were juicy chicken breasts with incredible flavor, heightened by the cheese and the roasted red pepper sauce. Goat cheese and roasted red peppers, fyi, go together REALLY well!
A word on goat cheese- it's great for people who have cow milk allergies since it contains no cow milk, AND it's lower in fat than a lot of cow's milk cheeses. It has a lovely tang that pairs really beautifully with anything sweet. In this dish, with the roasted red peppers.
This is a great, easy, tasty dish to make on a weeknight, but fancy enough for guests, since people seem to really go wild over goat cheese. Pair with a salad and you've got yourself a delicious, healthy, impressive plate of food!
Makes 4 servings
8 thin-sliced chicken breasts
1 large red pepper
2 large shallots, quartered
4 garlic cloves
1 tbsp tomato paste
1/2 tsp smoked paprika
1 tsp dried oregano
1/2 tsp red wine vinegar
4 oz goat cheese
To make the sauce, preheat oven to 425 degrees. Place the whole red pepper on a baking sheet. Wrap shallots and garlic in foil and place on the baking sheet with the pepper, and bake in the oven for 15 min. Take the garlic/shallot packet out and set aside. Turn the pepper over with tongs and bake for an additional 15 min. Take the pepper out of the oven, make a few slits in it, and place in a covered bowl for a few minutes. This will steam the skin off. Very carefully peel the skin off and remove the seeds and stem. Place in a small food processor along with the shallots, garlic, tomato paste, paprika, oregano, red wine vinegar, and 1/2 tsp salt, and puree. Set aside.
|Yummy Roasted Red Pepper Sauce|
|Butterflied Chicken Breast. Season and cook it in this "open" position. Once cooked, spread goat cheese on it and fold back up- like closing a book.|
While the pepper is baking, prepare the chicken. Butterfly the chicken breasts. To do this, hold your knife parallel to the cutting board or whatever surface your chicken is on, and slice the chicken breast so that it opens like a book. Sprinkle with salt, pepper, and dried oregano on both sides and squirt with a little lemon. Heat a little olive oil in a saute pan and saute the chicken breasts in their open butterflied position until slightly browned on both sides and cooked through.Smear a little goat cheese on the open chicken breasts (the cheese will warm up once it contacts the warm chicken, making it easier to spread). I don't like too much goat cheese per piece, but you can add as little or as much as you want. Fold the chicken back up to it's pre-butterflied state, spread some roasted red pepper sauce on top, and you've got dinner!