Friday, May 1, 2009

Chicken with Goat Cheese

Chicken with Goat Cheese

4 (4 0z) thinly cut chicken breast fillets
1 T melted butter
2 T olive oil, divided
1 cup crushed herb-seasoned croutons
1 cup coag cheese, crumbled
1/4 cup half and half
NOT 2 T minced chives

Pound chicken breasts to even 1/2-inch thickness. Combine butter and 1 T oil in shallow bowl. Put crushed croutons in pie plate. Dip chicken breasts in butter mixture, then croutons, shaking off excess.

Heat remaining 1 T oil in large skillet over medium-high heat. Add coated chicken. Cook until brown, about 3 minutes per side. Reduce heat to low. Cook 1-2 additional minutes per side until chicken is tender and no longer pink (170 degrees).

Combine goat cheese, half and half, and NOT chives with electric mixer at medium speed (start out slow so you don't splash it all over the kitchen!). Place each chicken piece on serving plate; top with a tablespoon (or three) of the goat cheese mixture.

Serves 4.

I rinse it, snap it where it breaks, and put into a rectangular baking dish (smaller than a 9x13); cover bottom of pan with water and microwave for about 10 minutes (or to desired doneness). Sprinkle with a little salt and it's delicious.

(Here's the kid version!)

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