Pin 256, Chicken with Goat Cheese and Sun-Dried Tomato Sauce

If that doesn’t sound good, I don’t know what does. I made this cause it sounded good, it looked good, it was simple, nuf said. Just a couple notes, I bought regular goat cheese rather than herb goat cheese (as the recipe states) so I added some fresh thyme. Still tasted delicious. The goat cheese had a really nice tangy flavor that was complimented by the smoky sun-dried tomatoes. I served the chicken atop arugula that I tossed with a little lemon juice and olive oil. As a side I made roasted sweet potatoes, the recipe is below as well. Thank you original pin from for a tasty dinner for two. I made crispy chicken for the kids. Riley was pretty sure she didn’t want goat cheese sauce. I don’t know why. She missed out.



Recipe courtesy of

  • 2 chicken breasts, pounded thin
  • 1 tbsp. olive oil
  • ¼ cup white wine
  • ½ cup chicken broth
  • 2 tbsp. sun-dried tomatoes, chopped (and drained, if packed in oil)
  • 2 oz. herbed goat cheese
  • salt and pepper

Sprinkle chicken breasts with salt and pepper. Heat skillet over medium-high heat and add oil. When oil is hot, add chicken breasts. Cook through, about 6-8 minutes per side, depending on the thickness. Set aside and keep warm.

In the same skillet, add the wine. Cook over medium-high heat until reduced by half, being sure to scrape up the browned bits from the chicken. Add the chicken broth and reduce that by about half too. Add the sun-dried tomatoes and heat through.

Remove skillet from heat and stir in the goat cheese. Top the chicken breasts with sauce and serve.

Roasted Sweet Potatoes      serves 2

recipe courtesy of me, Suzy Homebaker


  • 2-3 sweet potatoes, peeled and cut into 1 inch cubes (I like leftovers so I used 3)
  • 2 Tbsp olive oil
  • 2 tsp agave syrup or honey (or none if you want to cut out the calories)
  • 15 fresh sage leaves, torn
  • kosher salt and pepper


Preheat oven to 400 degrees. Combine first four ingredients on a roasting pan, toss all together. Season with salt and pepper. Roast potatoes for 25-30 minutes or until soft, browned and carmelized, tossing once. Serve.

255 to go………….









Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s