Tuesday, August 30, 2011

Goat Cheese Chicken

I adapted this from Real Simple Magazine (Can you tell I like their stuff?) It was really fast to make and very flavorful. They used orzo but I used rice instead for the obvious reason. I also made it with my broccoli 

  • Ingredients:
  • 1 cup rice
  • 1/3 cup plus 1 tablespoon olive oil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon crushed red pepper
  • 2 ounces goat cheese, crumbled (1⁄2 cup)
  • 6-ounce boneless, skinless chicken breasts, split horizontally
  • salt and black pepper

  • Cook the rice. Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the rice and goat cheese vinaigrette.

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