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Chicken with Goat Cheese and Sun Dried Tomatoes

Chicken with Goat Cheese and Sun Dried Tomatoes

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Ingredients
  

  • 1 Package HARVESTLAND┬« Thin Sliced Chicken Breasts 4 pieces
  • 2 ounces of goat cheese I typically use an herb goat cheese.
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 3 tablespoons julienne cut sun dried tomatoes
  • 2 tablespoons chiffonade of basil*
  • salt and pepper

Instructions
 

  • Place butter and oil in a large skillet and preheat the skillet over medium-high heat until hot.
  • Liberally sprinkle chicken breasts with salt and pepper, then place into the pan. Do not cover the pan.
  • Reduce the heat to medium and cook until the meat is no longer pink and the juices run clear. This should take 8 to 12 minutes. As the chicken cooks, turn it occasionally so it browns evenly. If the poultry browns too quickly, reduce the heat to medium-low. The Chicken breasts are done when the meat is no longer pink and the juices run clear.
  • While still in the pan, crumble goat cheese over the tops of chicken breasts. Top with sun dried tomatoes and fresh basil. That's it. Easy peasy!
  • *Chiffonade of basil is a simple stack, roll, and slice. Stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. Nothing more than that!
Tried this recipe?Let us know how it was!