Tonight's Dinner: Chicken with Goat Cheese Vinaigrette
You usually find goat cheese spread on top of bread or crackers. But add a little vinegar to this creamy cheese and you've got a wonderful vinaigrette that will dress up any of your favorite proteins.
I use goat cheese all the time because it's one of those wonderful cheeses that's delicious spread on bread or crackers or crumbled over salads and pastas. I thought I was using it all the possible ways you could. But Real Simple Magazine showed me that there was one option I hadn't thought of: using it as the base for a vinaigrette. This vinaigrette could then be poured over salad or chicken or even a nice piece of steak. But since I'd just purchased some boneless skinless chicken breasts, I thought spooning it over the chicken would be ideal. I wasn't wrong. The cheese and vinegar added a wonderful tang to the savory piece of meat, making this chicken a delicious choice any night of the week.
Chicken with Goat Cheese Vinaigrette
- 1/3 cup olive oil
- 1/4 cup parsley, chopped
- 2 ounces herbed goat cheese
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- Combine olive oil, parsley and goat cheese; set aside.
- Heat one tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and cook until no longer pink, about five minutes per side. Transfer chicken to plate, spoon goat cheese vinaigrette over and serve.