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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sautéed Chicken Thighs with Tomatoes, Olives, and Goat Cheese Recipe

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This recipe for Sautéed Chicken Thighs with Tomatoes, Olives, and Goat Cheese is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken thighs pounded thin (I pound them on a hard surface with a mallet in between 2 pieces of saran wrap)
1/2 cup or so of soft goat cheese
2 cups of ripe cherry tomatoes sliced in half
½ cup black kalamata olives sliced in half
4 cloves of garlic slivered
Olive oil for the skillet
Fresh basil to taste
Salt and pepper
Bed of baby arugula tossed with a little lemon juice
Directions:
Directions:
Season the chicken all over with salt and pepper.
In a large skillet over medium high heat add a few tablespoons of olive oil.
Put the chicken thighs in the hot pan and sear for a couple minutes on each side or until done. Remove chicken and put on a serving plate. Lower the heat on burner to medium low.
Add the garlic and stir with a wooden spoon until light golden brown.
Add the tomatoes and olives and a pinch of salt. Cook another couple of minutes.
Add about a tablespoon or so of good balsamic vinegar and stir to combine.
Turn off heat and add some torn basil leaves to taste. Pour the tomato/olive/basil mixture over chicken breasts. Add the goat cheese in bite size bits over the top and serve over the bed of arugula.

 

 

 

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