Dressed up chicken
Recipe by Courtney Glantz
4 boneless chicken breasts, butterflied open and pounded to 1/4 inch thick
10 basil leaves (skip this and the next 4 ingredients if you are picking up pesto)
3 TBS pine nuts
handful of parsley, chopped
salt & pepper
1 large clove of garlic, chopped
5 ounces of goat cheese
1/2 cup parmesan cheese, plus more for sprinkling on top
olive oil
12 slices of vine ripened tomatoes (about 3 tomatoes)
NOTES
If you'd like to serve it with the asparagus simply toss one bunch of asparagus with olive oil, sea salt, pepper and the juice of one lemon. Roast in the oven at 400 for 8-10 minutes. So, I took out the chicken, covered with foil to let it rest, lowered the oven heat and quickly roasted the asparagus. Everything stayed nice and warm.
1. Preheat the oven to 450 degrees.
2. If making your own pesto combine the basil, parsley, parmesan, salt, pepper, and garlic and process in a food processor until smooth. Add in the goat cheese and a drizzle of olive oil to help it come together. If you are using store bought pesto simply mix with the goat cheese and parmesan and add a bit of olive oil if needed.
3. Take your butterflied and pounded out chicken breasts and season with salt and pepper. Spread the pesto/cheese mixture evenly over the 4 pieces of chicken. Fold them up and season with more salt & pepper. Top each with 3 tomatoes slices, more parmesan cheese, and a drizzle of olive oil. So cute!
4. Bake chicken until it's cooked through and lightly browned, about 20 minutes.
main courses February 22, 2016 18:39
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