Chicken with goat cheese vinaigrette

Real Simple 

Serves: 4

  • 1/2 cup olive oil
  • 1/4 cup chopped parsley
  • 2 ounces crumbled goat cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 4  6-ounce boneless chicken breasts
  • orzo
Combine olive oil, parsley, red pepper and goat cheese. Split the chicken breasts horizontally; season with salt and pepper. In batches, cook in a couple tablespoons of olive oil in a large skillet over medium-high heat until cooked through, 2-3 minutes per side. Serve with orzo and the goat cheese vinaigrette.
*Chef’s note: Very simple, very goat cheesy. I didn’t love it, but my family did.

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