This made for a delicious Sunday dinner yesterday. I'd had my eye on this recipe for awhile and finally decided to try it. I'm so glad I did! It sounds fancy and tastes amazing, but it was really very simple. There aren't very many ingredients and it comes together really quickly. We ate this with roasted garlic mashed potatoes and vegetables and it made for a great hearty meal. Enjoy!
A couple notes: you can find sun-dried tomatoes in your local grocery store. Mine were near the canned tomatoes. The herbed goat cheese is also easy to find anywhere. Mine came in a 4 oz. package. It's shaped like a log and the cheese is white with green herbs all around it. Got it? :) I also doubled the recipe (so we'd have leftovers) and it was great!
Chicken with Goat Cheese & Sun-dried Tomatoes
2 chicken breasts, pounded thin
1 T. olive oil
3/4 c. chicken broth
2 T. sun-dried tomatoes, chopped (and drained, if packed in oil)
2 oz. herbed goat cheese
salt & pepper
Heat skillet over medium heat. Pound out chicken breasts. I find the best way to do this is to set a piece of saran wrap on the counter, place the chicken on it, place another piece of saran wrap over the top, press down around the edges so the juices don't splatter, and then pound away with a meat mallet or a frying pan.
Sprinkle chicken with salt and pepper. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Remove chicken onto a plate, cover with foil and set aside.
In the same skillet, add the chicken broth. Cook over medium heat until reduced by about half, being sure to scrape up the bits of chicken from the pan. Add the sun-dried tomatoes and heat through. Stir in the goat cheese and remove from the heat.
Top the chicken breasts with the sauce and serve.
Source: adapted from Annie's Eats