July 03, 2015

sun-dried tomato and goat cheese grilled chicken


When we moved into our new house we went from 1/4 acre to mow to 3 acres... quite the difference.  Needless to say, being stubborn like I am and determined, I wanted to just use the push mower we had to mow the 1 1/2 acres around the  house... yes I said push mower, saving the money that a new lawnmower would cost to spend on a fence.  Well, after an acre... it died.  It would start again and mow another 2-3 rows then die again.  Turns out it is 17 years old... so not so shocking that it quit working.  So yesterday we got a new lawnmower... I might just be in love!:)

After working in the yard all day some grilled chicken sounded amazing... but it needed to be simple because spending a couple hours cooking wasn't on the menu (wait... seems to be that is quite the trend lately!).

These are delicious with the sweet sun-dried tomatoes balancing out the creamy goat cheese.  I served them with roasted asparagus that I drizzled with olive oil and sea salt, then broiled for 5-7 minutes, just until slightly tender but still crispy.  SO good!   

Servings 4-6
Total Time 20 minutes

  • 6 boneless, skinless chicken breast
  • course salt
  • freshly ground black pepper
  • 1/2 cup sun-dried tomatoes
  • 5 ounces goat cheese, crumbled

1.  Heat an outdoor grill.

2.  Sprinkle the chicken breast liberally with salt and pepper on both sides.

3.  Grill the chicken on high for 2-3 minutes per side.  (At this point the cooking time will greatly depend on the size and thickness of the breast... so use your best judgement.)  Reduce the heat to medium-low and grill, turning occasionally, until they are no longer pink in the middle.  Remove them and lay them out on an oven safe pan in a single layer.

4.  Heat the oven broiler on high and move the top rack up so that it's 5-6" from the heat element.

5.  Top each chicken breast with some of goat cheese and broil until it begins to melt.  Remove from the oven.

6.  Sprinkle with the tomatoes and enjoy!!!

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