GOAT CHEESE & BASIL BAKED CHICKEN WITH HEIRLOOM TOMATO
06/22/16 — Farm
by Megan Winfrey
Raise your hand if you secretly (or not so secretly) love those "Tasty" videos on Facebook? You know, the ones where the camera is set perfectly above a cutting board or stove top and you can watch, mesmerized, as a pair of hands act out each step of a recipe. Yeah, you know. While I thoroughly enjoy watching these little recipe shorts, I've never actually made one of the recipes. This is a loose version of one that I threw together - but with a certain video clearly in mind. I'm sure you'll know the one I'm talking about, I saw it shared in my news feed at least 5 times!
Goat Cheese & Basil Baked Chicken with Heirloom Tomato
Place the chicken in an oiled baking dish and top with one thick slice of tomato. Bake, uncovered, for 30-35 minutes. Remove from the oven, top each breast with mozzarella cheese, then broil on high for another 5 minutes or until the cheese begins to brown.
I served this dish with garlic sautéed spinach and lemon wedges. Enjoy!
Raise your hand if you secretly (or not so secretly) love those "Tasty" videos on Facebook? You know, the ones where the camera is set perfectly above a cutting board or stove top and you can watch, mesmerized, as a pair of hands act out each step of a recipe. Yeah, you know. While I thoroughly enjoy watching these little recipe shorts, I've never actually made one of the recipes. This is a loose version of one that I threw together - but with a certain video clearly in mind. I'm sure you'll know the one I'm talking about, I saw it shared in my news feed at least 5 times!
Goat Cheese & Basil Baked Chicken with Heirloom Tomato
- 2 boneless, skinless chicken breasts
- 6 large basil leaves
- 1/2 cup goat cheese
- 1 large heirloom tomato
- 1 cup mozzarella cheese, shredded
- salt and pepper
- olive oil
Place the chicken in an oiled baking dish and top with one thick slice of tomato. Bake, uncovered, for 30-35 minutes. Remove from the oven, top each breast with mozzarella cheese, then broil on high for another 5 minutes or until the cheese begins to brown.
I served this dish with garlic sautéed spinach and lemon wedges. Enjoy!