I try to make seasonal meals, so when I find one ingredient that looks good or is in season, I base a meal around it. I also try to find meals that will use up the ingredients later on in the week since I cook for 2, and products generally are sold in serving sizes of 4 or more. I knew I needed goat cheese for my orzo salad, so I decided to make goat cheese chicken to use the rest. Risotto is a staple in our home, and I always have a jar of Arborio rice on hand.
Goat Cheese Chicken with Risotto and Roasted Winter Vegetables
Chicken:
½ lb. thinly sliced chicken breasts (I like Tyson trimmed and ready, or pound out regular)
1 4 oz. log herbed goat cheese
Salt and pepper
¼ tsp. thyme
Risotto
1 tbsp. butter
2/3 cup Arborio rice
1 yellow onion minced
1/2 cup dry white wine
2 1/2 - 3 cups chicken stock, warmed
1/4 cup parmaggiano reggiano, grated
Salt and pepper to taste
Winter Vegetables:
About 3 cups of winter vegetables (I make 6 cups and make soup with the leftovers)
Any selection, such as butternut squash, acorn squash, carrots, parsnips, small new or Yukon gold potatoes, and Brussels sprouts
Preheat oven to 400 degrees. Process all winter vegetables into a large dice. Toss on a greased baking sheet with salt and pepper. Roast for 30 minutes.
While vegetables cook, prepare risotto.
Melt butter in a sautee pan, add onion, let soften 5 minutes. Add rice and let it toast for a few minutes. Add white wine, when most of the liquid is evaporated, add stock a few ladles at a time and stir. I added about 1/3 cup every 2-3 minutes. When rice stops absorbing stock, add in parmiggiano reggiano and salt and pepper. It should cook for about 20 minutes from the time you add the white wine.
While making risotto, begin chicken. Preheat nonstick sautee pan to medium heat, drizzle in 1 tbsp. olive oil. Cut goat cheese log in half, save the rest for another meal. Crumble half the log into a small dish, place next to cutting board. Lay chicken breasts out on a plastic cutting board, season one side with salt, pepper and thyme. Flip over. Sprinkle goat cheese in the middle of chicken. Roll the chicken up and place into sautee pan seam side down. After 3 minutes, turn the chicken over, then place in the oven with vegetables and cook for about 15 minutes, or until cooked through.
½ lb. thinly sliced chicken breasts (I like Tyson trimmed and ready, or pound out regular)
1 4 oz. log herbed goat cheese
Salt and pepper
¼ tsp. thyme
Risotto
1 tbsp. butter
2/3 cup Arborio rice
1 yellow onion minced
1/2 cup dry white wine
2 1/2 - 3 cups chicken stock, warmed
1/4 cup parmaggiano reggiano, grated
Salt and pepper to taste
Winter Vegetables:
About 3 cups of winter vegetables (I make 6 cups and make soup with the leftovers)
Any selection, such as butternut squash, acorn squash, carrots, parsnips, small new or Yukon gold potatoes, and Brussels sprouts
Preheat oven to 400 degrees. Process all winter vegetables into a large dice. Toss on a greased baking sheet with salt and pepper. Roast for 30 minutes.
While vegetables cook, prepare risotto.
Melt butter in a sautee pan, add onion, let soften 5 minutes. Add rice and let it toast for a few minutes. Add white wine, when most of the liquid is evaporated, add stock a few ladles at a time and stir. I added about 1/3 cup every 2-3 minutes. When rice stops absorbing stock, add in parmiggiano reggiano and salt and pepper. It should cook for about 20 minutes from the time you add the white wine.
While making risotto, begin chicken. Preheat nonstick sautee pan to medium heat, drizzle in 1 tbsp. olive oil. Cut goat cheese log in half, save the rest for another meal. Crumble half the log into a small dish, place next to cutting board. Lay chicken breasts out on a plastic cutting board, season one side with salt, pepper and thyme. Flip over. Sprinkle goat cheese in the middle of chicken. Roll the chicken up and place into sautee pan seam side down. After 3 minutes, turn the chicken over, then place in the oven with vegetables and cook for about 15 minutes, or until cooked through.
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