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Chicken with Goat Cheese Vinaigrette
2. 1/3 cup
plus 1 tablespoon olive oil
3. 1/4 cup
chopped fresh flat-leaf parsley
4. 1/4 teaspoon
crushed red pepper
goat cheese, crumbled (1⁄2 cup)
6. 4 6-ounce
boneless, skinless chicken breasts, split horizontally
salt and black pepper
the orzo according to the package directions.
in a small bowl, combine ⅓ cup of
the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet,
heat the remaining tablespoon of oil over medium-high heat. Working in batches,
cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the
orzo and goat cheese vinaigrette.