Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs chicken breasts, about 3 breasts
  • 1½ tsp salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • ¼ tsp ground paprika
  • 4 garlic cloves, sliced
  • 3 tsp olive oil
  • 4 oz goat cheese or cream cheese
  • 3 campiri tomatoes, or 1 large tomato
  • 1/4 cup chopped fresh basil
  • 4 Tbsp unsalted butter
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tsp all-purpose flour
  • 1 cup chicken broth
  • 1 tsp freshly squeezed lemon juice
  • 2 Tbsp white wine
  • dash of salt and pepper

Instruction

  • Cut each chicken breast in half. Cover breast with plastic wrap and lightly beat with a meat mallet.
  • In a small bowl, combine the salt, pepper and paprika. Season both sides of the chicken breast.
  • Heat 2 tsp oil in a large skillet, once hot, add the chicken breast halves.
  • Sear on high heat for about 4 - 6 minutes, flipping chicken until golden in color. Turn heat down to medium/low, add the sliced garlic and 1 tsp of oil. Cook another 10 minutes.
  • Meanwhile, slice the onion, chop basil, slice tomatoe(s), and mince garlic.
  • Divide the goat cheese (or cream cheese) into 6 parts. Lightly wet hands and flatten the cheese to about the size of the chicken breasts.
  • Prepare the wine sauce: In a medium skillet, add the butter and sliced onion. Sautee on medium heat about 2 minutes. Remove onion and discard.
  • Add flour and whisk quickly.
  • Add chicken broth, lemon juice, minced garlic and wine. Turn heat down to low and simmer 1 – 2 minute, until sauce thickens.
  • Add the chicken to the wine sauce and coat the chicken with the sauce.
  • Add goat cheese (or cream cheese) over the chicken. Add tomatoes. Add fresh basil. Pour wine sauce over everything. Cover skillet until ready to be served.
  • Enjoy!