Wednesday, February 3, 2010

Goat Cheese Use #2

So if you're a regular reader you know I LOVE Suzanne Somers' recipes. This one comes from her Eat, Cheat, & Melt the Fat Away book, that I have of course tweaked a tiny bit. And I apologize now - this tasted way better than it photographed! Woops!

Chicken with Goat Cheese & Balsamic Vinegar
2-3 tbsp olive oil
6 large cloves garlic
11 oz. goat cheese
1 tbsp. balsamic vinegar
2 tbsp. dried basil
salt & fresh cracked black pepper
4 boneless, skinless chicken breasts

Pre-heat oven to 400'. Sautee garlic with olive oil until garlic is soft & golden. Add goat cheese, vinegar and basil. Mix together thoroughly & set aside.

Cook chicken in a large saute pan until the outsides are browned, about 3 minutes/side. Remove from pan - place in a casserole dish. Spread goat cheese mixture over all four breasts. Place in oven and bake for 10-20 minutes or until chicken is cooked through.

The cheese should be soft and a bit bubble - watch out that it doesn't catch. Garnish with a little more basil and serve immediately.

NOTE - the goat cheese will have a slightly odd look, it wont be white, but the flavor is amazing.
This technically was supposed to be made with a balsamic glaze but I couldn't be bothered as I had no idea when the husband was going to be home that night and the chicken actually sat in the oven for over an hour, so it looked even a bit more odd than it would have had we been able to eat it when it was first ready!

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