Chicken and goat cheese screams comfort food to me. The goat cheese really adds the light warmth that really cant get anywhere else. Goat cheese plus anything is always a yes from me. I got this goat cheese at a farmers market I bought it knowing id have to try this dish out with it. The real key to this dish though to really blow it out of the water is brining you chicken. Brining is basically preserving something in salt water. I always add a little sugar, dried herbs, and a acid depending on the dish. Brining is awesome it takes a little trial and error but once you get the hang of it you’re golden. To me you have to have the two for this dish. Its actually really simple, quicker than it seems and absolutely delicious.
- 6 cups water
- 1tsp herbs de provence
- 1Tb garlic powder
- 1 lemon, halved
- 1/3c salt
- 2Tb+2tsp sugar
- 4 chicken breast
- 6oz herb goat cheese, soften
- 1 roasted pepper, chopped
- 1lb button mushrooms, halved
- 2Tb parsley
- 2Cloves garlic, minced
- 1Tb grated parmesan
- 1Tb butter
- For the brine heat water on the stove bring to a boil.
- Add in salt, sugar, lemon, herbs de Provence, and garlic powder.
- Brine from a hour to overnight.
- Remove chicken from brine, rinse and pat dry on a paper towel.
- Season lightly with salt, add pepper and grill in a hot cast iron skillet for 7 minutes on each side till cooked throughout.
- In a separate hot pan add in butter once melted add in mushrooms at let brown don’t move the mushrooms for a minute.
- Flip mushrooms add in garlic, parmesan, and parsley.
- Season with salt and black pepper. Toss everything together.
- Top chicken with goat cheese, red pepper, any extra parmesan you have around . Bake for 5 minutes at 400 for goat cheese to melt a little.
- Plate mushrooms with chicken. Sprinkle with parsley.
- This dish goes great served with creamy fettuccini alfredo, mashed potatoes or even rice.
- You can also just use plain goat cheese