It has been a while since I have finished a recipe with "the drizzle." For this recipe, our Pastamore Barrel-Aged Balsamic Vinegar tops off a chicken breast that is paired with heirloom tomato and goat cheese. The creaminess of the cheese pairs well with the juiciness and acid from the tomato. This is an easy and quick recipe that will make you forget about those other nights with dry, bland chicken breast.
Ingredients:
1 lb - chicken breast
1 large - heirloom tomato
2 oz - goat cheese, crumbled
1 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar
2 tsp - vegetable oil (or cooking spray)
1 tsp - thyme
1/4 tsp - garlic powder
1/4 tsp - black pepper
1/4-1/2 tsp - salt
Directions:
1. Heat a large frying pan over medium/medium-high heat. Butterfly chicken if breasts are thick. Season with thyme, garlic powder, black pepper, and salt. Once the pan is hot, add the oil followed by the chicken presentation side down.
2. Rinse tomato and slice into 1/4" thick slices.
3. Turn chicken once during the cooking process. Cook until chicken is nearly finished and top each with 2 slices of tomato. Split the goat cheese between the tomatoes. Cook for 2-3 minutes or until cheese softens.
4. Plate chicken on top of qunioa or a bed of baby spinach. Finish with a pinch of black pepper and a drizzle of Pastamore Barrel-Aged Balsamic Vinegar.
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