Chicken with Goat Cheese & Roasted Roma Tomatoes

I love goat cheese. I love chicken. Seems like a good combo? The little extra prep work involved in this recipe is more than worth it. I served it with a whole wheat baguette and steamed green beans. Original recipe here.

  • 4 boneless, skinless chicken breasts
  • 100ish grams of herb & garlic goat cheese
  • 5 roma tomatoes
  • salt and pepper to taste
  • olive oil
  • toothpicks!

Preheat oven to 350F. Put chicken breasts 2 at a time into a large freezer bag and seal. Pound chicken using something hard and non-breakable (I used the edge of a casserole dish, not ideal), until chicken is thin, about 1-2 cm thick. Repeat with the second pair of chicken breasts. Lay flattened chicken into a large baking dish, smooth side down. Spread goat cheese evenly over each piece. Wrap chicken into a roll, with the cheese inside, and use toothpicks to hold together (there is a lovely picture of what it should look like here). Half the roma tomatoes, and arrange around the chicken rolls. Sprinkle salt and pepper, and drizzle olive oil over everything. Bake for 20-35 min. Cut open with a knife to make sure the chicken has cooked through.


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