Chickens & Goats
...helped make this meal. Well, they did: chicken tenders are browned until golden, then goat cheese is rolled into pecan-laced balls to make this fine meal that graces our table. Hats off to the animals that feed us, directly or indirectly, meal after meal (this is where my wonderfully conscientious vegan friends cringe: love you guys!).
My mom and husband gave this entree a substantial nod, so it comes to you with green light, thumb-up, bow-worthy, clapping reviews (sans the pom-poms). But seriously, it is simple to make and fun to serve and with a salad of mixed greens on the side, dinner is served.
You can use regular red, yellow or orange bell peppers; I managed to snag some of the smallish ones (costco, trader joes and whole foods all have them), and cut them in ring-like fashion. Fun effect to have bite size rings, but otherwise slice bell peppers into bite size pieces. The goat cheese balls (bring to room temperature and roll between palms) about the size of a large marbles are rolled in chopped, toasted pecans.
Chicken & GoatsServes 4.
2 large bell peppers or 10-12 small (orange, red or yellow) 4 skinless, boneless chicken breast halves OR 8-10 chicken tenders Butter & Olive Oil Kosher salt & coarse pepper (KS&CP) 4 oz goat cheese 1/2 cup toasted, chopped pecans 1-2 T shallot 4 cloves garlic 2/3 cup white wine 1 T rosemary
Preheat oven to 350. Slice peppers into rings or bite size pieces, saute in skillet over medium heat in 2 T butter and 2 T olive oil until slightly caramelized, about 10 minutes. Remove peppers from skillet and set aside, adding 4 T butter into same pan. Season chicken with salt and pepper, turn heat up to medium high and saute chicken for 3-4 minutes until browned. Turn over chicken and reduce heat to medium low, sauteing for 4-5 minutes for tenders and 9-10 minutes for breasts (don't overcook, chicken will finish cooking in oven). Meanwhile, roll goat cheese balls and coat with pecans. Place chicken, peppers and goat cheese balls into baking pan and place in oven for 10 minutes.
In small saucepan over medium, saute garlic and shallots in 1 T olive oil and 2 T butter for 5 minutes, add chopped rosemary and sautee one minute more; add wine and reduce by half. Pour over chicken and peppers and serve.
