I am up to my ears in chicken breasts, thanks to a sale at the commissary a few weeks ago, so I’m being forced to find new and interesting ways to prepare it. I guess it’s safe to say my year-long poultry boycott is officially over. This recipe is from an old Cooking Light; I made it last night for a girlfriend and she loved it! Serve with roasted squash or zucchini and your guests will be begging for more!
3/4 C balsamic vinegar
1/2 C dry red wine
2 tsp brown sugar
1 tsp low-sodium soy sauce
2 skinless, boneless chicken breasts
salt and pepper, to taste
1 TBS extra virgin olive oil
1 medium-size red onion, sliced thin
1 (4 oz) package of goat cheese
Preheat oven to 350 degrees. Season chicken with salt and pepper, place on a baking sheet coated in cooking spray and bake for 30 minutes, or until done.
Combine first 4 ingredients in a saucepan over medium heat. Bring mixture to a boil, stirring until sugar dissolves. Cook until reduced by half, about 12 minutes. Remove pan from heat and let sauce cool.
In a separate pan, cook red onion in olive oil over medium heat until soft and beginning to brown, stirring frequently.
Once chicken is done, spread goat cheese and onions over top of each breast and then drizzle with the sauce.
