Chicken with Goat Cheese and Roasted Red Peppers

By kscribner

Ingredients

• 3 ounces Montrachet or other soft fresh goat cheese
• Toasted sliced almonds
• 4 chicken breast filets
• 1 roasted red bell pepper, cut lengthwise
• 6 tablespoons olive oil
• 1 teaspoon chopped onion
• 1 teaspoon chopped garlic
• 1/2 cup dry white wine
• 2 teaspoons chopped fresh rosemary
• 1/2 cup unsalted butter, sliced
• Salt and pepper to taste

Details

Servings 4
Adapted from tastebook.com

Preparation

Step 1

Cut cheese into 8 rounds; sprinkle with almonds. Chill, covered, in the refrigerator.

Rinse chicken and pat dry. Brush with 2 tablespoons olive oil. Grill for 10 minutes or until cooked through. Remove to baking sheet. Top chicken with pepper strips and cheese rounds. Bake at 350 degrees for 5 minutes or until cheese is just heated through.

Sauté onion and garlic in ¼ cup olive oil in heavy skillet over high heat. Add wine and rosemary. Cook for 3 minutes or until reduced by half. Whisk in butter gradually. Season with salt and pepper. Spoon over chicken.