Baked Goat Cheese with Roasted Red Peppers & Chicken

Sprinkling in a little Flashback Friday! I am trying to add some articles that I have written elsewhere to my Search for Yum and stumbled across this little GEM! Over the course of about 10 years, I have scattered my writing over dozens of websites and blogs. Now that I have found my permanent home here at S4Y, I want all of my work home :)

Hope you enjoy...this is a good one!....

Baked Goat Cheese with Roasted Red Peppers & Chicken


Not to toot my own whistle or anything (Toot! Toot!) but this little creation is fun, easy and full of warm goat cheesy goodness.
What you'll need/want:
~Boneless chicken breast (You can easily make this a herbivore only friendly dish but just leaving this out!)
~Goat cheese log
~Roasted Red Peppers (If you are in Boston, Golden Goose in the North End has my vote for fresh RRPs!..as well as many other things!)
~Fresh baby spinach
~Fresh baguette (1 more shout out to the North End - Bova's!)
~Fresh Thyme
~Olive oil
1. Pre-heat your oven to 350 - put your desired amount of goat cheese (log) in an oven safe dish and throw it in! -This should be fine warming up while everything else is done, but make sure to keep an eye on it - especially if using less than 8oz of goat cheese. You can season the goat cheese, but I prefer not to - I love love love just good ole' goat cheese!
1 1/2. Slice the baugette fairly thinly, place on a cooking and coat in olive oil (don't be shy with this). Then sprinkle with fresh thyme. You will want to put this in the oven about 8-10 minutes before everything else is done.
Then, you're on to the rest:
3. Cube boneless breast of chicken and cook thoroughly in a deep pan coated with canola oil. Season to taste with your favorite seasonings - My go to seasonings are pretty much always garlic powder and onion salt.
4. When the chicken is just about thoroughly cooked, throw in some thinly sliced roasted red peppers and place spinach on top of roasted red peppers and chicken - cover until spinach is cooked.
Lastly, place everything in fun serving dishes and pair with a full bodied red wine* (My favorite is Gabbiano Chianti 2010 (Hanover Wine & Spirits in Boston sometimes has these 2 for $14!)
This is kind of a -make your own bites as you go dinner- Its fun to sit around a large table or coffee table and load up pieces of baguettes with warm goat cheese, chicken, spinach and rrp's, sipping on wine and enjoying good company!




!!!!!!Enjoy!!!!!!
***Disclaimer: When I talk about wine or pairing wine, I really have no idea what I'm talking about. I just like to throw out those buzz words you always hear people say: full bodied is my favorite and the only one I can usually think of :)
Also, I just moved from Boston, but many of my suggestions will most likely be coming from there for a very long time. You just can't beat the North End (Boston's Little Italy) for most ingredients. I dare you to prove me wrong.
One more thing - I have never been crazy about exact measurements or exact recipes - which if you think about it, could pose quite a problem if I am going to be posting a lot of recipes. To me cooking and baking is about having fun and learning as you go AND TAKING PHOTOGRAPHS THAT WILL MAKE YOUR MOUTH WATER. So if I have left any lingering questions that beg answering, please feel free to post me a comment or shoot me an email and I will get back to you with some sort of answer! :)

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