Author Notes
A wonderful recipes made in under 15 minutes. The best advice to enhance this dish amazingly is use a very high quality aged balsamic vinegar. —Katelyn Kendrick
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Ingredients
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2
semi-thick chicken breasts (no skin)
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4 teaspoons
goat cheese (french)
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2 tablespoons
quality aged-balsamic vinegar
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salt to taste
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1 tablespoon
freshly shredded mozzarella cheese
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1 dash
fresh chopped chives
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2 teaspoons
Butter
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1 tablespoon
dry white wine
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1/2 cup
Baby Arugula
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1/2 cup
Romain
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3 tablespoons
dried cranberries
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1 tablespoon
oil and vinegar dressing mixture
Directions
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Begin, by slitting small line down each chicken breast with knife. About (1/2 the deepness through the chicken breast). Use fingers to separate the slit to form a well.
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Stuff each well with 2 tsp. goat cheese each. Salt the breasts to taste.
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Add the chicken breasts to pan along with the balsamic vinegar. Saute until begins to appear white on side facing up. Add the butter and chives then flip.
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Allow about 5 minutes to cook. Deglaze the pan with wine scrapping bits of the bottom of pan. Cook a minute longer. Remove from heat and let stand for a few minutes prior to platting.
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meanwhile loosely chop the greens and toss with the oil and vinegar dressing. Add the cranberries and toss.
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Season salad with salt, pepper, lemon zest, and goat cheese crumbled
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Place salad onto plate rounded out. Using a ladle form a well in center of salad. Place chicken over well and grate mozzarella on top.
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