Friday, June 15, 2012

Chicken paillards with tomato, olive & goat cheese

Five ingredients, fifteen minutes to make.  Healthy, easy and the quintessential taste of summer.  Need I say more?

Serves 4

4 boneless, skinless chicken breasts – sliced in half horizontally
½ c. kalamata olives – roughly chopped
½ pint heirloom cherry tomatoes - halved
3 oz. crumbled goat cheese
¼ basil – chiffonade

Preheat grill to medium high.  Coat chicken paillards with olive oil and sprinkle with salt & pepper.  Grill over medium high heat 1-2 minutes per side.  Remove and cover with foil.  Let rest 10 minutes.

Toss together tomatoes, olives, and basil with a little olive oil.  Gently stir in goat cheese crumbles.

Top chicken with tomato mixture and drizzle with pan juices.

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