4 servings
Ingredients
- 4 chicken cutlets
- 3 tablespoons sun-dried tomatoes
- 1/2 tablespoon basil, chopped
- 6 oz. goat cheese
- 3 tablespoons butter
- 1/2- 1 cup water
- salt
- pepper
- oregano
- garlic powder
- red pepper flakes
Directions
Heat grill pan with olive oil to medium-high heat. Season both sides of chicken cutlets with salt, pepper, oregano, garlic powder and red pepper flakes. Cook chicken for 3-4 minutes on each side, until cooked. (The internal temperature should reach 165 degrees, and the chicken should no longer be pink inside).
When chicken is flipped to second side, add butter and 1/2- 1 cup of water to pan to create a sauce. (Slowly add water as it may splatter). Add salt and pepper to butter sauce. Top each piece of chicken with generous portion of goat cheese, sun dried tomatoes and basil. (Add a lid on top of pan towards very end of cooking to help cheese heat up).
Remove chicken from pan, and serve butter sauce with chicken. Serve with your favorite vegetable and starch.
This is “copycat” recipe from Carabbas.
For any goat cheese lovers, this dish will blow your mind! This is my favorite dish from Carabbas, and now I can have it at home anytime. The original meal at Carabbas has a lot of butter and unhealthy ingredients, so my recipe allows you to eat a healthier version, with just a few steps. I like to balance my meals with a protein, vegetable and a starch.
Nicole Flips for Food 