I love chicken. I love it cooked just about any way imaginable, I could eat it every day and I'm always looking for new ways to prepare it.
Some of my favorite recipes for chicken are: Ina Garten's Indonesian Ginger Chicken; Macaroni Grill's Chicken Scallopini; my son, Mike's, Buffalo Chicken Wings; Old Fashioned Chicken and Dumplings; Chicken Picatta; Giada DeLaurentis' Chicken Vesuvio; my mom's recipe for Morroccan-style Chicken with Lemon and Saffron; Roast Lemon Chicken, the recipe for this is here; Reggie Southerland's Roasted Balsamic-Glazed Chicken; Chinese Chicken Salad; and Chicken Chili. I could go on and on.
A few nights ago, I prepared a new, very simple, very tasty chicken dish that I found on Lani's Pleasure Cooker site. It was a hit with both of us.
adapted by Terri Powers for Terri's Table
from 'Pleasure Cooker'
4 boneless skinless chicken breasts, pounded thin
chopped fresh thyme, or dried thyme
2 shallots, minced
1/4 cup white wine
1/2 cup seedless raspberry preserves
3 tablespoons balsamic vinegar
salt and fresh ground pepper
4 ounce log of herbed goat cheese, cut into 8 slices
3 tablespoons olive oil
Season the chicken with thyme, salt and pepper. Heat 2 tablespoons of the olive oil in a skillet and cook the chicken until done. Remove it from the pan and keep warm. Add 1 tablespoon of olive oil to the pan. Add the shallots and cook 2 minutes or until the shallots are translucent and soft. Add the wine, preserves, balsamic vinegar and a few grinds of fresh pepper. Stir until the preserves melt and mixture is smooth. Let simmer until sauce is thickened. To serve, put the chicken on a plate, spoon sauce over the chicken and top with 2 slices of herbed goat cheese. Serve immediately.