As I was driving to Chicago yesterday, my phone rang. It was my mom.
“What do I do with the promoscuitto and these dates?” she asked. (She was making these Cheese-Stuffed Dates with Prosciutto)
“You mean PROscuitto?” I asked in response.
“Yeah, whatever.” she gently snapped back.
Let’s not even get her started on the “mascarpone” cheese which she refers to as “white collar” food. Too funny. Yes, mom, it’s just a jazzed up version of cream cheese. Wouldn’t you know her guests loved those dates last night…
Just like mascarpone, I love goat cheese. I was lucky enough to have accidentally over-purchased for my diabetes cooking class back in December and I needed to use it up before it went bad. There’s no wasting of “white collar” ingredients in my kitchen, no, no, no!
I had been craving this recipe for some time and after remembering that my mother-in-law enjoyed this recipe and found it simple to make, it was an easy choice to make. Work has been incredibly hectic and I’m enjoying simpler meals with brief ingredient lists and yet, big flavor.
This meal delivers just that. The breaded chicken has a great texture that traps in the moisture of the chicken for a great baked chicken breast. Top that with the crunch of an apple and smooth bite from the goat cheese and you’re taking one seriously good meal. This was husband-approved the first time around and it was no different for round 2!
Goat Cheese and Apple Chicken slightly adapted from Confessions of a City Eater
2-3 large boneless, skinless chicken breasts (~10 oz), halved to thin
20 Saltine cracker
1 tsp garlic salt
1 egg
2 Tbsp olive oil
4 oz goat cheese, at room temperature
1 apple, peeled, cored, and diced
salt, to season
pepper, to season
Directions:
Preheat oven to 350 F. Line a baking dish with aluminum foil and spray with non-stick spray.Season chicken with salt and pepper.
Food process, blend, or smash the saltines into crumbs and place into a small bowl; combine the cracker crumbs and garlic salt. In another small bowl whisk the egg with a fork. Dip the seasoned chicken into the egg and then the cracker mixture.
Over medium heat, add the oil and then cook the chicken until brown and crispy. Place the chicken on the baking dish.
In another small bowl combine the goat cheese and the apples. Spread mixture evenly over the chicken breasts.
Bake for about 20-25 minutes or until cheese is warm and browned. Remove from oven and serve hot.
Yield: 4 servings
Nutrition Information (per serving): 376 calories; 17.0 g. fat; 130 mg. cholesterol; 587 mg. sodium; 14.0 g. carbohydrate; 0.5 g. fiber; 39.0 g. protein
Result: There’s something about apple and goat cheese that is just classic and irresistible. I would eat apple and goat cheese in just about any fashion and on top of pan-fried chicken breast, it’s scrumptious, yet simple. This is a great weeknight meal that still has that wow-factor. Enjoy!
[/print_this]Weekly Menu: January 20th – 24th
- Sunday: Black Bean Breakfast Burritos
- Monday: Creamy Butternut, Blue Cheese, and Walnut Cavatappi
- Tuesday: Meyer Lemon Chicken
- Wednesday: teaching/leftovers
- Thursday: Beef and Ricotta Meatballs
My baby brother graduates college today – ahh! Off we go to the big ceremony!
Be well,
I like goat cheese a lot. Yummy recipe!
Have fun at the graduation! What an exciting day!
I just lucked out buying a pound of goat cheese for $5 bucks! Definitely going to try the apple/goat cheese combo!
Love this idea. Well, I guess I just love goat cheese with/on/in anything. 🙂
yum – this is one I’d happily repeat as well! And I am so used to those calls from my mom too 🙂
This sounds like a great mix of flavors!
There’s actually something irresistible in the combination of apple and chicken too. The freshness of apples can turn many ingredients into a delicious dish. And it’s good to see so many healthy recipes on the internet. Maybe one day there will be no fast foods 🙂
Author
We can only hope, right? 🙂
So easy! I didn’t have an apple, but a pear worked just fine.
I am soooo happy I found this recipe – my husband and I both love this, and I now make it at least once every 2 weeks (usually with roasted broccoli and cauliflower on the side). I normally add some ground all-bran or fiber-one and ground flaxseed to the saltines as well.
Nicole,
Seriously this is one of my favorite meals. When I first made it over a year ago…. My hubby was so not going to try it because of the goat cheese. I said just try it you might like it…… Now a year later he actually asks when we will make it again.
Thanks
Author
Thank you Barb! I love it too…thanks for the reminder to make it again soon! 🙂