nikkic
09-06-2002, 09:06 PM
3 tbsp. olive oil
10 garlic cloves, minced
10 oz. monterey jack cheese or goat cheese
1/2 c. balsamic vinegar
14 fresh basil leaves, cut up with scissors into small pieces
salt
pepper
4 boneless skinless chicken breasts
1 tbsp. butter
Preheat oven to 400 degrees.
Heat a small saute pan on medium low heat. Add 1 tbsp. oil and the garlic. Saute for about 1 min. until golden, remove from heat and place the garlic in a mixing bowl.
Add cheese, 1 tbsp. balsamic vinegar and the basil leaves. Mash together with a fork and set aside.
Heat a large saute pan on medium high heat. Sprinkle the chicken breast with salt and pepper. Add about 2 tbsp. of oil then chicken to the pan. Cook for 5-7 min. until golden brown on both sides. Place the chicken breasts into a casserole dish. Generously spread the cheese mixture on top of each. Place dish in oven for 5 min. while you prepare sauce.
Place pan that you cooked the chicken in back on medium high heat, when hot add 1/2 cup balsamic vinegar. Scrape the bits off the bottom of the pan. Reduce the sauce about 1 min. until thick and syrupy. Turn off heat and add butter, stirring til well combined. Remove breasts from the oven, drizzle with sauce and serve.
10 garlic cloves, minced
10 oz. monterey jack cheese or goat cheese
1/2 c. balsamic vinegar
14 fresh basil leaves, cut up with scissors into small pieces
salt
pepper
4 boneless skinless chicken breasts
1 tbsp. butter
Preheat oven to 400 degrees.
Heat a small saute pan on medium low heat. Add 1 tbsp. oil and the garlic. Saute for about 1 min. until golden, remove from heat and place the garlic in a mixing bowl.
Add cheese, 1 tbsp. balsamic vinegar and the basil leaves. Mash together with a fork and set aside.
Heat a large saute pan on medium high heat. Sprinkle the chicken breast with salt and pepper. Add about 2 tbsp. of oil then chicken to the pan. Cook for 5-7 min. until golden brown on both sides. Place the chicken breasts into a casserole dish. Generously spread the cheese mixture on top of each. Place dish in oven for 5 min. while you prepare sauce.
Place pan that you cooked the chicken in back on medium high heat, when hot add 1/2 cup balsamic vinegar. Scrape the bits off the bottom of the pan. Reduce the sauce about 1 min. until thick and syrupy. Turn off heat and add butter, stirring til well combined. Remove breasts from the oven, drizzle with sauce and serve.