This sautéed chicken smothered with goat cheese, sun-dried tomatoes, fresh basil, and garlic is an incredible entree that's surprisingly easy to make. Ready in just 20 minutes!
½cupjarred sun-dried tomatoes, julienne cut or chopped
2tbspoil from sun-dried tomatoes jar
1tbspgarlic, minced
4ozgoat cheese
½ozfresh basil leaves
Instructions
Slice the chicken breasts horizontally. This will give you 4 thin cutlets so they'll cook faster and more evenly.
Add oil to a large skillet. Heat to medium high heat. Season the top of each chicken cutlet with oregano, basil, garlic powder, salt, and pepper. Once oil is hot, add the seasoned cutlets seasoned side down. Sauté until the side touching the bottom of the pan is browned, about 3 to 5 minutes. Flip. Brown the other side, another 3 to 5 minutes.
Reduce heat to medium or medium low. Add chicken stock, lemon juice, sun-dried tomatoes, oil from sun-dried tomatoes jar, and minced garlic to the pan. Gently simmer (the liquid should not be boiling or it will cook off) for 5 minutes or until chicken is cooked through.
Stir in the fresh basil so it wilts. Add sliced goat cheese to top of each cutlet. Spoon a little liquid with the tomatoes and basil on to the top of each cutlet as you serve.
Notes
I recommend using julienne cut sun-dried tomatoes so there's no need to chop them. If you can't find or don't have julienne cut sun-dried tomatoes, you can purchase any jarred sun-dried tomatoes in oil and chop them into smaller strips.