Balsamic rosemary grilled chicken breasts, topped with medallions of goat cheese and drenched in buttery sun-dried tomato sauce. Serve with zoodles for an awesome spin on Chicken Bryan.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
4 boneless, skinless chicken breasts
Olive oil
1 tbsp balsamic vinegar
½ tbsp crushed rosemary
Zest of 1 lemon
Salt and pepper
1 large zucchini or 2 small zucchini
1 stick of butter, chopped into tablespoon pieces
1 large shallot, sliced into rings
¼ cup sun-dried tomatoes packed in oil, diced
Juice of 1 lemon
2 cups white wine
½ oz fresh basil, chopped into thin strips
4 oz goat cheese, divided into 1-oz pieces
Instructions
Score the smooth side of each chicken breast with 3 cuts along the thickest part of the breast, halfway down the meat in depth.
Place the chicken in a bag or bowl with 1 tbsp olive oil, balsamic vinegar, crushed rosemary, lemon zest and a good sprinkle of salt and pepper.
Mix and marinate the chicken for 30 minutes to 1 hour.
Cut the zucchini into noodles.
Chop the butter into tablespoons and keep it in the fridge.
In a large skillet, combine the shallot, sun-dried tomatoes and about a tablespoon of the oil the tomatoes are packed in.
Sauté the tomato mixture on medium high heat until shallot is almost translucent, approximately 5 minutes.
Add lemon juice and wine to tomato mixture and reduce the liquid by about a third, approximately 2 minutes.
Turn the heat down to medium and stir in the butter one tablespoon at a time. Do not add another tablespoon until the previous one has melted. This should take approximately 8 minutes.
Remove the skillet from the heat, stir in the basil and season to taste with salt and pepper.
Pour a tablespoon of olive oil in a grill pan and heat it on high heat.
Once the pan is screaming hot, place the chicken breasts in it scored-side down.
Cook until nicely browned, approximately 5 minutes, and then flip over.
Reduce heat to medium high and cook for an additional 2 minutes.
Turn off the stove and add 1 ounce slices of goat cheese to the top of each piece of chicken. Let stand in the pan for an additional 3 minutes. The goat cheese will melt slightly.
Serve each piece of chicken with a handful of zoodles and some of the sun-dried tomato sauce drizzled over the top of both.