Cheese and Sausage Quiche

Grilled chicken breasts are made extra-special with a flavorful goat cheese sauce. The sauce is seasoned with parsley and garlic herb seasoning. Feel free to broil or pan-grill the chicken in this recipe.

Ingredients

• 4 boneless chicken breast halves
• Dash salt
• Dash pepper
• For the Goat Cheese Sauce:
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons dry white wine
• 1 cup chicken broth
• 1 teaspoon fresh parsley
• 4 ounces herbed goat cheese
• Dash salt (or to taste)
• Dash pepper (or to taste)
• Optional: 1/2 teaspoon garlic herb seasoning
• For the Roasted Red Pepper Puree:
• 1 jar (12 ounces) roasted red peppers (drained)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic (chopped)
• Dash Tabasco (or other hot sauce to taste)
• Dash salt (or to taste)

Steps to Make It

1. Gather the ingredients.
2. Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
3. Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
4. If desired, place a few spoonfuls of the red pepper puree (below) on the plate, place the chicken breast on top of the sauce, and spoon the herbed goat cheese sauce (below) over the chicken.
5. *The minimum safe temperature for chicken is 165 F / 74 C.

Goat Cheese Sauce

1. Gather the ingredients.
2. Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
3. Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.

Roasted Red Pepper Puree

1. Gather the ingredients.
2. Combine the roasted red peppers, garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
3. Taste and season, as needed, with salt and freshly ground black pepper. 
4. Enjoy

Fuente: The Spruce Eats

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