Thursday, May 1, 2008

Raspberry Chicken with Goat Cheese

So if you look at my blog regularly you have come to notice that I use a lot of goat cheese. I just love the stuff...I made a BLT sandwich recently and even put goat cheese on that! One of the first dishes I had with goat cheese was from a really good restaurant in Orlando, the Lake Eola Yacht Club. It's sinced closed, but the Raspberry Pork Tenderloin with Goat Cheese is still one of my favorite meals. This is basically the same thing, but with chicken.

Raspberry Chicken with Goat Cheese

4 boneless skinless chicken breasts, pounded thin
chopped fresh thyme, or dried thyme
2 shallots, minced
1/4 cup white wine
1/2 cup seedless raspberry preserves
3 tablespoons balsamic vinegar
fresh ground black pepper
4 oz. log of herbed goat cheese

Season the chicken with thyme, salt and pepper. Cook in olive oil in a big skillet until chicken is cooked through. Remove from pan and keep warm. Deglaze the pan with a tablespoon of the olive oil. Add the shallots and cook 2 minutes. Add the rest of the wine, the preserves, vinegar and lots of fresh pepper. Stir until the preserves melt, and let simmer until sauce is thickened. Spoon sauce over chicken and top with a pat of herbed goat cheese.


Ally said...

Wow, that looks mouth watering good!

javagirlkt's cookin' said...

This looks really easy and elegant.

I'm not really a big fan of goat cheese, but gorgonzola cheese for me is like goat cheese for you!

Terri said...

Boy, does this look good! I love goat cheese and chicken together. This will be on the menu next week.

Deb said...

This looks great - what a tasty idea to combine the raspberry and goat cheese. Yum!