Chicken With Goat's Cheese & Basil
Chicken -A staple in many kitchen. But sometimes , even the most tried and true chicken recipes get redundant or boring . This recipe is so easy and quick to make .
You can take a few chicken breasts , and with four main ingredients , have a meal 'refined ' enough for entertaining company , or as a quick and taste that even kids will love .
Ingredients
Serves 4
4 skinned chicken breast fillets
100 g soft goat's cheese
small bunch fresh basil
2 tbsp olive oil
salt and pepper
Method
1 . Using a sharp knife ,slit along one long edge of each chicken breast ,then carefully open out each breast to make a small pocket . Divide the cheese equally between the pockets and tuck three or four basil leaves in each . Close the openings and season the breasts with salt and pepper .
2 . Heat the oil in a frying pan , add the chicken breasts and fry gently for 15-20 minutes , turning several times , until golden and tender .
3 . Serve warm , garnished with a sprig of basil .The flavor of the fresh basil is amazing !Sophisticated enough for adults , yet mild enough for the kiddos .
Cooking chicken breast basics:
Defrosting: If you're using frozen chicken , it's best to defrost it first .If you're really on top of it , you can defrost it a few days ahead of time in the refrigerator .This leaves the microwave defrost setting or placing it in a ziploc bag in cool water , changing the water regularly .Better the cool water method because microwaved chicken is not good .
Pat the chicken dry : Unless you're poaching the chicken , it's not a bad idea to dry it off , even if it's going straight into a marinade ...Just crab a few paper towels and blot the water off the chicken .
Marinate the chicken : Marinades add flavor to otherwise bland chicken breast , and many of the common ingredients in your marinade can help break down the fibers in the chicken .That means your cooked breast will be more tender as well as tastier .
Slice against the grain : If you're going to slice your chicken before cooking it , make sure you're slicing against the grain , or across the chicken breast in the direction that will produce shorter strips .All meat- including poultry -is made up of bundles of tough muscle fibers , and cutting those fibers apart will produce a more tender piece of cooked chicken .
You can take a few chicken breasts , and with four main ingredients , have a meal 'refined ' enough for entertaining company , or as a quick and taste that even kids will love .
Ingredients
Serves 4
4 skinned chicken breast fillets
100 g soft goat's cheese
small bunch fresh basil
2 tbsp olive oil
salt and pepper
Method
1 . Using a sharp knife ,slit along one long edge of each chicken breast ,then carefully open out each breast to make a small pocket . Divide the cheese equally between the pockets and tuck three or four basil leaves in each . Close the openings and season the breasts with salt and pepper .
2 . Heat the oil in a frying pan , add the chicken breasts and fry gently for 15-20 minutes , turning several times , until golden and tender .
3 . Serve warm , garnished with a sprig of basil .The flavor of the fresh basil is amazing !Sophisticated enough for adults , yet mild enough for the kiddos .
Cooking chicken breast basics:
Defrosting: If you're using frozen chicken , it's best to defrost it first .If you're really on top of it , you can defrost it a few days ahead of time in the refrigerator .This leaves the microwave defrost setting or placing it in a ziploc bag in cool water , changing the water regularly .Better the cool water method because microwaved chicken is not good .
Pat the chicken dry : Unless you're poaching the chicken , it's not a bad idea to dry it off , even if it's going straight into a marinade ...Just crab a few paper towels and blot the water off the chicken .
Marinate the chicken : Marinades add flavor to otherwise bland chicken breast , and many of the common ingredients in your marinade can help break down the fibers in the chicken .That means your cooked breast will be more tender as well as tastier .
Slice against the grain : If you're going to slice your chicken before cooking it , make sure you're slicing against the grain , or across the chicken breast in the direction that will produce shorter strips .All meat- including poultry -is made up of bundles of tough muscle fibers , and cutting those fibers apart will produce a more tender piece of cooked chicken .
