Southern French Chicken
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
chicken breasts
split skinless and boneless, flattened slightly and patted dry |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
tomatoes
medium, ripe, cut into 4 slices |
|
| 1 | small |
goat (chevre) cheese
log, cut into 4 slices |
*
|
| ½ | tablespoon |
olive oil
fruity |
|
| 1 | tablespoon |
basil
chopped, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | each |
chicken breasts
split skinless and boneless, flattened slightly and patted dry |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
tomatoes
medium, ripe, cut into 4 slices |
|
| 1 | small |
goat (chevre) cheese
log, cut into 4 slices |
*
|
| 7.5 | ml |
olive oil
fruity |
|
| 15 | ml |
basil
chopped, fresh |
|
Directions
TURN ON YOUR BROILER and adjust the rack to about 6 inches from the heat.
In a large, heavy oven-proof skillet, heat the oil until hot and almost smoking.
Add the breasts and sauté them over medium heat until lightly browned on 1 side, about 3 minutes.
Turn, season with salt and pepper, and place a slice of tomato with a piece of cheese on top of each cooked side of breast.
Drizzle on the olive oil, season with black pepper and cook for about 1 minute.
Transfer the pan to the broiler and cook until the cheese is hot and starts to melt slightly on top.
Remove the pan, sprinkle on the basil, and serve at once.
