We eat a lot of chicken in The Food of Love kitchen, though it's generally boneless, skinless chicken thighs. With a lovely log of garlic goat cheese in the fridge, I logged on to Food TV to see what Ina would do with chicken and goat cheese. Luckily, I happened to have some chicken breasts on hand, which I deboned (not as well as I'd like, but I didn't waste anything since I cooked the backs along with the breasts). I also had a jar of sun dried tomatoes in olive oil in the fridge, so we were good to go. Dinner came together quickly with some orzo cooked in chicken broth and some broccoli rabe sauteed in garlic.
- 3 boneless chicken breasts, skin-on
- 4 to 5 ounces garlic-and-herb goat cheese (recommended:Montrachet
- 3 sun-dried tomatoes, julienned
- Good olive oil
- Kosher salt and freshly ground black pepper