Chicken with Roasted Red Pepper Goat Cheese and Basil

August 13, 2008 at 10:51 pm Leave a comment

So I was looking at one of my favorite food blogs, Simply Recipes, for some dinner party ideas.  She had a great recipe for Chicken with Arugula and Goat Cheese.  I had the goat cheese on hand, but no arugula, and I was trying to be savvy with what I did have.  So here’s what I came up with.  Please forgive me for no pictures…in the process I burned my hand and eased the pain with white wine, forgetting about the important photo.

Serves 4

4 boneless, skinless chicken breasts
1 red pepper
3-4 oz. goat cheese (chevre) room temp.
12 basil leaves
olive oil

First we’ll start off by roasting our pepper. Turn your broiler on and place the red pepper under the broiler on the top shelf. You’ll need to keep an eye on it. Once the skin has turned black, rotate the pepper. Do this until all the skin is blackened. Take out of the broiler and place in a paper bag or under a tea towel. (this helps loosen the skin for easy removal) Once it is cool enough to handle, remove the skin as well as the insides of the pepper. Voila! You have roasted your very own pepper!

Place the now roasted red pepper in the food processor with the room temperature goat cheese. Pulse until the spread comes together. Place in the refrigerator.

While the spread is chilling take the chicken breasts and place in a large ziptop bag or between two sheets of was paper. Using a mallet or a heavy skillet, flatten the chicken until it is about twice the side and fairly thin. Be careful not to bang too hard as it could break down the chicken. Repeat for all other breasts.

Now you’re ready to assemble.

Take your thin breast and spread with a thin layer of the goat cheese. Place three basil leaves on top of the spread. Roll the breast up, being careful not to squeeze all of the cheese out. Secure with a toothpick.

Preheat oven to 350.

In a medium saucepan (medium/high), coated with olive oil, place the chicken breasts seam side up. Pan fry the chicken for about 3-4 minutes on each side so that they have a nice brown color to them. Once both sides are browned, place in the 350 oven for about 10-12 minutes or until chicken is fully cooked and juices run clear.


Entry filed under: Main Course. Tags: , , , , .

The Fabulously Classic Way Roasted Red Potatoes

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