Best Chicken Goats Cheese Cherry Tomato Bake Recipes

Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes image

Provided by Devin Alexander

Yield 4 servings

Number Of Ingredients 6

4 (4-ounce) trimmed boneless, skinless chicken breasts
Sea salt and pepper, to taste
Olive oil spray
1/2 cup canned, drained, diced fire-roasted tomatoes or fire-roasted tomatoes with garlic
2 ounces (about 1/2 cup) goat cheese crumbles
2 tablespoons finely slivered fresh basil leaves, or more to taste (optional)

Steps:

Preheat the oven to 350°F.
Season the chicken with salt and pepper.
Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
nutrition information
Each (1 topped breast) serving has:
Calories: 171
Protein: 29g
Carbohydrates: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 72mg
Trace Fiber
Sodium: 198mg

Chicken with Goat Cheese and Sun Dried Tomato image

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.