Goat Cheese Chicken with Artichokes
Source of Recipe
unknown
List of Ingredients
10 ounces boneless skinless chicken breast halves
4 ounces angel hair pasta
2 ounces lemon juice
1 tablespoon sun-dried tomatoes
4 quartered artichoke hearts
1 ounce white wine
1/2 tablespoon crushed garlic
1 dash salt
2 pinches chopped parsley
2 ounces butter
2 slices toasted bread
1/2 ounce shredded Parmesan cheese
1 ounce whipped goat cheeseRecipe
Place two chicken breasts on metal roasting plate and dash with salt and 3 peppers and 1 oz. shot of lemon juice. Bake or roast until done. Place toasted bread near bottom of plate and put chicken breasts on top. Place angel hair next to chicken and garnish with shredded parmesan and parsley. Pour sauce over chicken breasts and top each breast with a 1/2 Tbls. of whipped goat cheese. Serve.
Sauce: Put remaining 1 oz. shot of lemon juice, sun dried tomatoes, artichoke hearts, white wine, garlic, salt and 3 peppers, and parsley in skillet and bring to a boil until almost dry. Then add room temperature butter and whip in with a spoon. Remove from heat. If sauce is too thick, add 1/2 kitchen spoon of water to sauce.
To toast bread: Brush 1/2" thick slices of bread with pesto. Put on plate and toast in oven. Keep in uncovered plastic container.
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