Chevre Chicken Breasts with Squash
Ingredients:
2 large boneless chicken breasts, split, skin on
salt and pepper to taste
4 small zucchini
4 small yellow squash
1 tablespoon olive oil or other cooking oil
4 slices aged goat cheese (1 1/2-ounce each)
1 medium onion, finely diced
1 tablespoon unsalted butter
2 tablespoons chopped parsley
Preparation:
Preheat oven to 375 degrees F.
Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks.
Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, for about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin.
Add the onions to the skillet and cook, stirring, for about 5 minutes or until soft. Transfer onions to a covered baking dish.
Add zucchini, yellow squash and butter to the skillet and cook, stirring, for about 5 minutes. Scrape into the baking dish containing the onions, add desired salt and pepper and mix well.
Arrange chicken on the squash, cover and place in the oven for 10 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately.
2 large boneless chicken breasts, split, skin on
salt and pepper to taste
4 small zucchini
4 small yellow squash
1 tablespoon olive oil or other cooking oil
4 slices aged goat cheese (1 1/2-ounce each)
1 medium onion, finely diced
1 tablespoon unsalted butter
2 tablespoons chopped parsley
Preparation:
Preheat oven to 375 degrees F.
Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks.
Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, for about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin.
Add the onions to the skillet and cook, stirring, for about 5 minutes or until soft. Transfer onions to a covered baking dish.
Add zucchini, yellow squash and butter to the skillet and cook, stirring, for about 5 minutes. Scrape into the baking dish containing the onions, add desired salt and pepper and mix well.
Arrange chicken on the squash, cover and place in the oven for 10 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately.
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