• Grilled Vegetables


Chicken with Goat Cheese and Sundried Tomatoes

This is a very simple and fast chicken recipe where the goat cheese and sunried tomatoes add a lot of flavor.

4 servings

  • 1.5  lbs. chicken fillets, preferably 4 smaller or cut two bigger in 2 pieces each
  • 2 tablespoons butter
  • 5 oz. soft goat cheese of Chevre style
  • Fresh rosemary, 1-2 twigs or a tsp dried
  • About 8 sundried tomatoes
  • Salt and pepper


Flatten the filets by pounding with your hand. Melt butter in a large sauté pan or iron casserole over medium heat; add chicken and let them brown on all sides. Add salt and pepper to taste. Cut the sundried tomatoes in 2-3 pieces each and add to pan with rosemary. Cut the chevre goat cheese in 8 slices and put on top of the chicken filets. Put a lid over the pan and let simmer for 10-15 minutes or until cooked through. Serve with rice, pasta or quinoa and a big salad of lettuce, tomatoes and avocado.

Wine: You can pair with both white and red. Viognier or Chardonnay is a great match with a chicken and goat cheese but of course you can drink a red wine. I would recommend West Tuscan Cuvée or West Cabernet from 2015 or 2012 which are more fruitforward vintages.