Tag Archives: Goat cheese

Balsamic Chicken Sandwich with Goat Cheese and Sundried Tomatoes

In an effort to keep my spending low, pending my upcoming lack of paychecks and whatnot, I took a quick survey of my cupboard and tried to plan the week’s meals while also using up odds and ends that I already have in the house. This meal is the result of that, and if I do say so myself, it turned out quite nicely. Added bonus: I kept half my sandwich for today’s lunch. #TwoBirdsOneStone

On the menu:
Balsamic chicken sandwich with goat cheese and sundried tomatoes
Serves 2

1 large chicken breast, cut in half length wise, cut in half width wise
2 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp rosemary (fresh or dried)
2 garlic cloves, peeled and halved

2 Portuguese rolls
1/2 cup sundried tomatoes in oil, chopped
2 Tbsp goat cheese
1 cup spring mixed greens

In a large bowl, mix together olive oil, balsamic vinegar, and rosemary. Rub chicken breasts with garlic cloves and then add chicken and garlic to the olive oil/vinegar mixture. Toss chicken to coat. Let sit at least one hour or overnight.

Cook chicken any way you like: if you have a grill, these are perfect grilled. If you’re a city dweller and are grill-less, you can cook these in a frying pan over medium heat with a little olive oil until the outside is barely crispy (the balsamic will glaze the chicken and keep it super moist).

Halve the rolls and toast them. Spread one half with goat cheese and the other half with sundried tomatoes. Layer greens and then chicken. Serve hot.

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Pepper Humor

Baaaaaaaaaaaaaaaaaaaaaaaaaaah get it?! Here is my recipe for jalapeno goat cheese corn bread. It is delish, despite the fact that when I make it I have to wear gloves and/or use a fork and knife to chop the pepper since I have such a serious allergy to raw jalapeno. It’s funny, but it’s also true.

On the menu:
Jalapeno goat cheese corn bread

1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1 jalapeno, seeds removed and finely diced (you can use more depending on how spicy you want this… I’m quite the pansy)
1/2 cup goat cheese, crumbled

Preheat the oven to 400 degrees. Grease a 9-in round cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Add egg, milk, and oil and combine well until completely blended. Add jalapeno and goat cheese and fold in just until incorporated. Pour into greased pan.

Bake for 20 – 25 minutes or until the cake springs back to form when you press it.

Note: I made this with chili in the winter, but this bread would be divine alongside some fish tacos or scallop ceviche in the summertime, too.

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