This dish is exceptionally easy to make and worth every second. That said, there’s one thing to note: be careful when checking the chicken for doneness — the tomatoes will likely drip into the pan.

If you cut into the chicken or poke it with a fork to test for doneness, be sure it’s not liquid from the tomatoes making the chicken look pink even if it’s not.

Chicken Breasts With Goat Cheese and Fire-Roasted Tomatoes

Seared chicken breasts topped with fire-roasted tomatoes and melted goat cheese — ready in under 15 minutes.

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Prep Time 7

Cook Time 9

Servings: 4

Ingredients Method Notes

Ingredients

4 (4-ounce) trimmed boneless, skinless chicken breasts
Sea salt and pepper, to taste
Olive oil spray
1/2 cup canned, drained, diced fire-roasted tomatoes or fire-roasted tomatoes with garlic
2 ounces (about 1/2 cup) goat cheese crumbles
2 tablespoons finely slivered fresh basil leaves, or more to taste (optional)

Method

Preheat the oven to 350°F. Season the chicken with salt and pepper.
Place a medium ovenproof nonstick skillet over high heat. When hot, lightly mist with spray and immediately add the chicken side by side so it does not touch. Cook just until golden brown on the outsides, 1 to 2 minutes per side.
Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese.
Transfer the skillet to the oven and bake until the chicken is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.

Notes

Makes 4 servings.

Per topped breast: 171 calories, 29g protein, 2g carbohydrates, 4g fat, 2g saturated fat, 72mg cholesterol, trace fiber, 198mg sodium.

Recipes taken from I Can’t Believe It’s Not Fattening by Devin Alexander. Copyright © 2010 by Devin Alexander. Published by Broadway Books, a division of Random House, Inc. Photo credit: Theresa Raffetto.

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