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