Chicken With Goat Cheese and Roasted Tomatoes
I have made Chicken with Goat Cheese and Roasted Tomatoes multiple, multiple times. I think the minimal ingredients pack a punch of flavor. It only takes five ingredients not counting olive oil and salt and pepper, and herbs, which you probably have in your pantry. I think it is delicious. I think it is easy.
I have not blogged about it until now because I could not get a decent photo. One of my challenges of blogging is the photography part, but I am working on it. Also, I had been using sundried tomatoes and while I find them flavorful, they do not photograph well for me. Today I woke up and said that has to change.
After reading Sally’s post about pasta, zucchini, and roasted tomatoes, I decided I was going to take cherry or grape tomatoes and sundry roast them in the oven to make my dish. Since it is off-season and the tomatoes need all the help they can get, I sprinkled them with a spoon of sugar along with salt and pepper. I saw Ina use that trick and if it is good enough for Ina well, I’m in. I also used shallots because I prefer shallots to onions, and a clove of garlic. You can add more or less garlic – your choice. I trimmed off the root end, but left the skin on so it would not burn. I tossed the tomatoes, shallots, and garlic in a bowl, sprinkled on the thyme with a little olive oil, then onto a parchment lined baking sheet. After roasting I took the pan out of the oven, I took a fork and smashed the garlic. The clove slides right out of its skin since I trimmed root prior to roasting. I used dried thyme only because I killed my thyme plant. Please use fresh when possible – if you have it – it just makes all the difference.
In a skillet I browned the chicken breast on both sides, then placed it in the oven. When the chicken reached 165°F, I took it out and placed it on a plate. To the pan I added half of a small log of goat cheese, about 2 oz., stirring to deglaze the pan. It makes its own sauce. I did thin it with a little milk. I turned off the heat, added in the roasted tomatoes, smooshed garlic, and shallots and gave a stir. Done.
While I am still working on my photo skills, the dish does not have the muddy look of previous attempts. I think it was better than using sundried tomatoes. If you make this let me know what you think.
Thank you Sally for the roasting idea.
Does anyone have any secrets to growing thyme? I do well with other herbs, but for some reason I am not a very good thyme nurturer.
- 2 chicken breast
- goat cheese
- a small pack of cherry tomatoes
- 1 large shallot
- 1 garlic clove – cut the root off, but leave the skin on to avoid burning.
- 4 tablespoons olive oil - divided
- a couple sprigs of thyme or about a ½ tablespoon of dry.
- 1 tablespoon sugar
- salt and pepper to taste
- Halve cherry tomatoes
- Slice shallots
- Trim the end of a clove of garlic, but leave the skin on
- Add 2 tablespoon of olive oil
- Sprinkle with a tablespoon of sugar
- Salt and pepper
- Place in 375°F oven for 15-20 minutes.
- Bring chicken breast to room temperature; pat dry
- In a hot skillet add 2 tablespoon of olive oil.
- Sear chicken breast.
- Finish in oven. the chicken is done when temperature reaches 170°F.
- Remove from skillet and loosely cover with foil; rest so juices reabsorb.
- To the skillet add goat cheese; thin with a little milk or cream or stock.
- Turn off heat.
- Remove paper of garlic; just hold tip and smash out the clove – it will remove easily.
- Add in roasted tomatoes and shallots.
- Nap mixture over chicken.
- Enjoy.
I am taking this to
I think your photo looks good enough to eat – delicious!
Thanks Barbara. I did not count on having photography issues, but I am working hard. As for the chicken, the goat cheese and tomatoes do all the work. I am hoping someone has some gardening advice to help me with thyme.
What a lovely chicken dish and the idea of using a bit of goat cheese for deglazing is genius. And I like using a bit of sugar when cooking winter tomatoes. I read that in the Silver Palate cookbook a zillion years ago, but when I looked for it for reference for a post awhile back, I couldn’t find it, meaning the quote, not the book:). So thanks, I can now quote Ina.
As far as growing thyme goes, I grow it, but not with much success. The under layers of my plants get dried out. If you find the secret, please pass it along in a post. I’m sure we’re not the only ones that want answers to that question.
Sam
Thank you so much Sam. You are such a good cook I am always thrilled if you think I made something interesting. I will have to check my Silver Palate to see what Lukins and Rosso have to say. I checked out Ina’s Back to Basics – page 183. She roasted plum tomatoes and at 450°. I may try the higher heat next time to see what happens.
Can’t wait to try it. Looks and sounds fabulous
I hope you will let me know what you think. Thanks for stopping by Sandi.
Madonna..I find your photos are just getting better and better!
Thank you Monique. I was not fishing for a compliment, but thanks. It’s just me grumbling and grousing. The chicken is better than the photo if you like goat cheese.
It looks delicious! Your photo today makes us want to eat it – great job.
We struggle a lot with our photos and savory food is the hardest to get right. I don’t know why desserts always look good – probably because you know they are sweet and ones mind goes completely foggy when we see a TREAT! SWEET! EAT!
Thanks for sharing this on your #simplybebetsy gallery.
Sharon and Denise
PS. I have killed so many herb plants you wouldn’t believe it! (Sharon)
Thanks – that is encouraging. I do have better luck with sweets, but I determined to learn.
Madonna,
Your chicken with goat cheese and roasted tomatoes looks SO good that even though I had JUST finished my dinner, I would have had no problem devouring this delicious dish! Thanks for sharing your more than appetizing pics!
Poppy
Thanks Poppy. I hope you will give it a try.
Thanks Madonna, glad you like the roast tomatoes! Love those little guys. I don’t use the sugar, but like you said, make it your own. I just planted fresh thyme and hope my plants do well. Need to give them some organic herb fertilizer, water and lots of sun. I use so much fresh thyme in cooking. Sounds delicious! Anything with goat cheese for me!
Thanks Sally. I thought of you when I put sugar on those tomatoes. I could almost hear you say, Oh nooooo…, or maybe that was my sister, but at this time of the year I thought they needed it.
I have organic fertilizer and I think appropriate sun. I think my problem is in the watering, too much, and then too little, or vice-versa. I am going to give it another try because the fresh herbs make me a better cook. I just don’t understand why my other herbs grown, but the thyme, well…not so much.
Isn’t Goat Cheese amazing? It does so much to add flavor and richness to a dish, with just one ingredient. Thanks for posting this one!
If you like goat cheese this is better than it looks. I don’t need to tell you, but it makes its own sauce. Thanks for stopping by, I appreciate kind words from a great cook.
I love goat cheese! This sounds delicious! Always looking for a new way to make chicken.
Thanks so much for stopping by!
I hope you will give it a try Kathleen.
Hi Madonna,
I often find that some of the simpler recipes are the most flavorful and I love the ease of this one. Your photography skills always draw me right to your beautiful food!! This is a meal that I would love to try soon because I love roasted tomatoes and goat cheese. Thank you for sharing your wonderful recipe with us.
Thanks Kitty, you are so kind. I hope you enjoy it.
M~
This looks so good! Thanks for sharing at TTF~
Your chicken dish looks so delicious!
Thanks Dee. I hope you will give it a try.
The photo is fine! But I do know what you mean about it being challenging sometimes — food photography is hard. Great dish — sounds totally delish. Thanks.
Thanks John. Your photography is always great. I have spoken to several photographers and they said,”food photography,no way, it is too hard”. I hope you will give this a try, with so few ingredients it packs a lot of flavor.
Goat cheese is so good! I am excited to try this sometime.
It really is easy Jenna, I hope you will give it a try. Thank you for stopping by.
What a lovely dish. I bet it is delicious! And I think your photographs are lovely. They look true to life, crisp and in focus. I do hear you about food photography, though. It’s harder than it looks! Brava!
Thanks on all counts Adri, The dish really is good and so few ingredients.
I love to Exchange recipes and I’m loving your chicken! Thanks for sharing such nice recipes. Yes sweetie, the sponge cake is at 250F for 45 minutes without opening the door and it’s slow because the batter is so light in texture. The 350F before it’s only to warm up the oven to dry the flour for 5 minutes, as the Arrowroot flour is kind of moist when you store it…at least here it is. Thank you so much for your sweet visit.
Hugs,
FABBY
Thanks Fabby. I will be anxious to give this a try.
This sounds so good! I would love it if you would share it at my Tasty Tuesday linky party!
http://www.thecomfortsofhome.blogspot.com/2014/03/tasty-tuesday-1.html
This sounds sooooooooooooooooooo good. Thanks tons for linking to Inspire Me. Hugs, Marty
Oh how I wish we were sitting down to this lovely meal right now, however we will be very soon, I just have to make this recipe it looks so delicious! Thank you so much for coming to the party today and sharing with Full Plate Thursday. Have a great week and come back soon!
Miz Helen
Please let me know if you make it. I would be thrilled. It has so few ingredients, but so flavorful.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
I am very new to your site and read your comments about thyme. My son, who used to be a chef, told me a long time ago that thyme is a dessert plant. While it cannot be ignored, it does not get too thirsty. My plant is in full afternoon sun, and it does well there. I live in New Orleans and we get many afternoon showers. During the summertime, that is all the water the plant needs. Hope this helps!
Thanks for you help. I may be overwatering. I’ll try to set it where it gets more sun. I may just have a brown thumb.:)