FoodNuts!

In an attempt to prove that not all college students survive solely on macaroni and ramen, I managed to find a few people crazy enough to let me cook for (and experiment on) them.

Recently I decided that three things I love separately would be doubly great together: chicken breast, goat cheese, and sun-dried tomatoes. Of course, I now realize that several recipes for this can be found on the internet, but I maintain that what I came up with was at least as good, if not better, and certainly a great deal simpler to make.

Ingredients:

Chicken Breast (the number you need will depend on the size of the breast and the number of people you’re attempting to feed- I shop at Sprouts, which has the most gloriously enormous single breasts I’ve ever seen. Just one was enough for three people!)

2 oz. Goat Cheese (I recommend some without added herbs, but it’s all to your taste)

1/2 cup Sun-Dried Tomatoes, packed with olive oil, sliced/shredded

2 tsp Olive Oil

Salt

Black Pepper

Basil (depending on your taste)

There are two different ways to do this- pockets or folds. The pockets are easier and slightly less messy, but the folds allow the mixture to brown a bit too- melted goat cheese? Yummy!

First, mix the goat cheese, tomatoes, and basil into a thick paste mixture.

For the pocket:

Cut a slit into the chicken breast creating-you guessed it!- a pocket. Stuff the pocket with the goat cheese mixture.

For the fold:

Slice the chicken horizontally, creating two thinner pieces. Split the cheese mixture and place on each piece of chicken, so that it can be folded over to create a sort of chicken sandwich. Pin closed.

Heat the oil in a pan over medium heat. Add the chicken. Cover and cook for approximately 6 minutes on each side or until done. (For the folds, remove the pin before flipping- this is where it gets messy!) I found that covering the chicken while it was cooking kept in a lot of the moisture and it stayed very juicy. We even poured the remaining oil- now infused with herby, tomato-y, cheesy goodness- over the chicken.

Season with salt and pepper to taste.

Share on Facebook