I was at the farmers market this morning trying to get an idea of what to make for dinner, thinking I haven't made a proper meal in a long time. All I seem to be eating lately are salads and what do I end up making? A salad! Granted, a bit more effort put in than usual. Instead of my usual seasoned chicken breast I opted for a chicken breast which I spread with pear jam (from France it is naturally sweetened with grape juice and soo good but any jam would be great), goat cheese and hazelnuts. Super simple, just shove it in the oven for 15 min at 350 and it's ready! Served over mixed greens (this time kale, beet greens, swiss chard etc) local zucchini, shredded carrot and green beans and you have a fab dinner worthy salad.
Pear, Goat Cheese, Hazelnut Crusted Chicken
1 chicken breast
1 tbsp pear jam (any jam will work, as goat cheese pairs nicely with all
2 tbsp crumbled goat cheese
3 tbsp roasted hazelnuts, chopped (or any nut you like, pistachio, almond
1. Preheat oven to 350 degrees F. Using a heavy pot or the flat side of a meat tenderizer, pound chicken until it is even thickness. (Can also butterfly chicken)
2. Spread jam on one side of chicken, sprinkle on goat cheese and top with nuts pressing down so it sticks.
3. Bake for 15 min or until done.
*Serve over your favorite mixed greens, veggies and dressing
Not shown, is the dressing I put on after, my healthier rendition of a creamy dressing:
Creamy Raspberry Dill Buttermilk Dressing
1 cup plain yogurt that has been strained to thicken (or Greek yogurt)
2 tbsp buttermilk
2 tbsp raspberry vinegar
1 tbsp agave nectar (or honey)
1/4 cup fresh dill, chopped
1/2 clove garlic, minced
1. Combine all together and chill in fridge.