Chicken with Sun Dried Tomatoes and Goat Cheese
June 10, 2012 § 1 Comment
I usually never buy boneless chicken, I much prefer bones in my meat. Same goes for all cuts of meat, it’s just more flavorful and bones keep the meat from shrinking and drying out. But for some reason I decided to buy some boneless and skinless chicken breasts. I probably thought it would be a quickly made dinner that night…and it is quick but some care must be taken so the breasts don’t turn into dried out white leather. You can brine them, but I really didn’t feel like it and it was getting late. So pounding and quickly cooking did the trick.
Basically you just cook the breasts until slightly underdone. Remember all meat will continue to cook once it’s taken off the heat and the internal temp will rise another 5 to 10 degrees. In this recipe, they’ll finish cooking in the sauce. (If you’re not sure it’s done once it’s finished cooking, check with meat thermometer, it should read 165 degrees)
This recipe came about because I had some sun dried tomatoes that I needed to use up and I love goat cheese so I always have that in the fridge. If you don’t have these, you could easily substitute fresh tomatoes and some Parmesan, something else I always have on hand. Or just look in your fridge and see what’s there, boneless chicken works with anything really. This is almost a non-recipe, meaning you can use anything you like here after you cook the chicken. And by the way, this makes the best sandwich the next day, with homemade mayonnaise and topped with extra basil and Parmesan.
Boneless and skinless chicken breasts, 2 whole, split
Duck fat for sauteing (I usually have this in my freezer, it’s great for higher heat) Use coconut oil if you don’t have this. Olive oil is OK but not as good at high temp’s. Avoid vegetable oils of any kind, they’re simply very bad for your health.
Handful of sun dried tomatoes. These can be packed in olive oil but drain a bit before adding.
1/2 cup chicken broth. Hopefully you’ll have some of this in your freezer too. If not, packaged is OK, but really, try to make your own.
1/4 cup white wine
1 clove garlic, chopped
Goat cheese, a couple of hunks for each breast
Parsley or basil, cilantro would be great here too
Salt and pepper
So basically, the steps to this are really simple. The hardest part, I think, is to pound the breasts to about a 1/2 to 3/4 inch thickness. And that’s not really hard, it just takes time but don’t skip it, they are too thick and uneven to cook properly. I didn’t pound them really thin as for scallopini though. Just place your breasts on the cutting board, cover with wax paper and using a mallet to evenly thin them, whack away. If you don’t have a mallet, a heavy cast iron pan will work too, or a rolling pin.
Pour some boiling water over the sun dried tomatoes to plump them up. (Omit this step if using oil packed ones) Chop them a little before adding to the sauce.
Season the breasts with salt and pepper. Heat your duck fat or oil until quite hot, almost smoking. Add the breasts and cook until nicely brown about 2 minutes. Turn and cook another minute or two. They should feel a little spongy when pressed. You’ll finish them in the sauce, don’t worry.
Remove to a platter and keep warm.
Keeping the heat on medium, add the wine to the pan and stir to loosen up the chicken bits. Now add the broth and boil down a few minutes. In goes the garlic, sun dried tomatoes and their soaking water. Give it a good stir, then turn down the heat and simmer about 5 minutes until all flavors have mingled together.
Put the chicken breasts back in the pan with the juices that have accumulated. Top each piece with a hunk of goat cheese and cover the pan. Covering will help melt the cheese. Turn off the heat and let it sit while you chop the parsley or basil.
Taste the sauce, add salt and pepper if you think it needs more, then sprinkle the parsley or other herb on top.
And that’s it. This recipe got “the best chicken I ever had” compliment from Kevin. I may have to rethink boneless chicken!
Serves 2 to 4