C H I C K E N B R E A S T

S T U F F E D W I T H G O A T C H E E S E

DIRECTIONS

SMT Diced Tomato Sauce

In a medium stock-pot heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, stirring, about 3-5 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, another 5 -7 minutes. Add red wine, if using, cook 3-5 minutes more or until liquid reduces by half. Add SMT Diced Tomatoes, reduce heat to low and simmer, covered for 15-20 minutes.

While the sauce cooks prepare chicken breasts:

Preheat oven to 425 F.

Combine goat cheese, garlic, parsley, lemon zest and juice. Mix with a fork until well blended.

Coat the bottom of an ovenproof casserole dish with 1 Tbsp olive oil. Place the chicken breasts in the casserole dish. Loosen the skin on the chicken breast but do not detach completely. Divide the goat cheese mixture, placing half under the skin of each breast then move the skin back into place as much as possible. Cover breasts with sauce and bake, uncovered, 45-50 minutes.

INGREDIENTS

2 chicken breasts, bone in & skin on
4 oz. goat cheese, crumbled
2 cloves garlic, minced
2 Tbsp parsley, chopped
½ lemon, zested and juiced
3 Tbsp olive oil
salt and pepper

Easy Diced Tomato sauce

1 carton SMT Diced Tomatoes
1/4 cup olive oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
½ cup red wine (optional)
salt and ground black pepper

C H I C K E N B R E A S T

S T U F F E D W I T H G O A T C H E E S E

INGREDIENTS

2 chicken breasts, bone in & skin on

4 oz. goat cheese, crumbled

2 cloves garlic, minced

2 Tbsp parsley, chopped

½ lemon, zested and juiced

3 Tbsp olive oil

salt and pepper

Easy Diced Tomato sauce

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1 carton SMT Diced Tomatoes

1/4 cup olive oil

1 small onion, chopped

1 clove garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

½ cup red wine (optional)

salt and ground black pepper