Foodie Blogroll

Tuesday, June 29, 2010

Chicken Breast with Goat Cheese and Dukkah

I will be showing some of the quick meals that I like to make, I know you all have some quick meals that you like to use. Even though it's hot out sometimes just tossing it in the oven for 30 minutes is well worth it. I had bought some beautiful chicken breasts, free range, hormone, and antibiotic free and I didn't have to trim them at all, which is a real time saver. I also had some dukkah spice and nut mixture in the freezer, and since I re-posted the recipe I thought about using it to top the chicken.

I first browned some chopped shallots in a little butter. Then turned off the heat and added 3 oz of goat cheese. At this point you can add some herbs like rosemary, or tarragon, but since the dukkah is very seasoned I skipped the extra herbs. If you were using just some chopped pistachios or hazelnuts the herbs would do well here.

Rub a little oil on the chicken then salt and pepper. Use a shallow baking dish, then spread the cheese mixture on each chicken breast.

Top with the dukkah spice and nut mixture. Bake in a 400 degree F oven for 25-30 minutes until chicken is cooked and juices run clear.

They turned out beautifully. They were tender and full of flavor. I think with the dukkah you really didn't need the shallots in there either.

We all liked it and the test is if Maranda scraped the topping off or not. I served it with some rice and sauteed green beans and edamame in a little ginger-garlic paste and Korean toasted sesame oil.
Score! She ate all of hers even with the spice mixture and goat cheese. She is trying so many new foods. You have to understand that she never at sauce on anything up until a few years ago. She still won't dip her sushi in soy sauce, or her crab legs in steps! :D
What do you like to crust your chicken breasts with?