I grow my own herbs and veggies in the summer, and when they are at peak, I incorporate them into my recipes. This is one I developed using fresh basil, parsley and tomatoes when they were at their best and ripest. —Sheryl Little, Cabot, Arkansas
Ingredients
- 1 pound tomatoes, peeled, seeded and quartered
- 2 tablespoons honey
- 1 tablespoon chopped green onions
- 1 tablespoon minced fresh parsley
- 1-1/2 teaspoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon grated lemon zest
- 1 teaspoon liquid smoke, optional
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 log (4 ounces) fresh goat cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons butter
- 2 tablespoons olive oil
- fresh basil leaves, julienned
Instruction
- Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm.
- Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.
