A Family That Eats Together: Chicken with a Dill, Tomato and Goat Cheese Vinaigrette
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Nicole is also the creator of the new Little Froglet line of children's activewear. Here's Nicole's meal plan for this week.
I think this might be our new favorite recipe. Not only is it healthy but also it tastes amazing. We have been eating the left over’s for a few days now and it only gets better. Add it to a salad for lunch and you will impress all your co-workers. The dill and sweet vinegar add a nice acidity to the creaminess that the goat cheese imparts on the vinaigrette. This would also be an amazing sauce for fish. I served this with spaghetti but rice or crunchy bread would also be perfect.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients
- 2 large boneless, skinless chicken breasts, pounded to ¼ inch thick or buy chicken cutlets
- 3 tablespoons white balsamic vinegar (Trader Joe’s carries it) or use Champaigne vinegar
- ½ cup extra virgin olive oil + more for chicken
- 1 pint of cherry tomatoes, quartered
- 1/3 cup fresh dill, finely chopped
- 1 large shallot, finely chopped
- 1 tablespoon grainy mustard
- 3 tablespoons goat cheese
- sea salt
- freshly ground pepper
Directions
- To make the vinaigrette: stir together the oil, vinegar, tomatoes, dill, shallot, mustard and cheese in a bowl. Season with salt and pepper to your taste. Set aside.
- Heat grill to medium. Drizzle oil over both sides of the chicken and season with salt and pepper. Place chicken on the grill and cook for approximately 5-6 minutes per side until cooked through. Spoon some of the vinaigrette over the top and let it rest until you are ready to plate the meal.
- Thinly slice the chicken and spoon sauce over the top. Serve it with pasta, rice or crusty bread.
