Chicken breast is typically boring and not very fun to cook with. You have to look at cooking chicken breast like you would a very lean cut of steak. Now obviously you can’t cook it rare because you and your toilet will be sharing a very special evening together. BUT what you can do, is cook it with high heat quickly to prevent overcooking it. The key to this chicken breast is flattening it with a meat tenderizer. This creates a large surface area for taste.
Tortelloni is a delicious pasta that usually is cheese filled. Who doesn’t love little pasta presents? Christmas in your mouth! Topping it with pesto and goat cheese just seemed obligatory to me. Goat cheese is a great cheese for pasta, it’s rich and creamy. It pairs very well with a pesto since it has a nice tang to it.
The potatoes are a nice touch, the boil and bake method means you get a nice crispy potato.
Recipe
Ingredients
2 Chicken Breasts
1 Potato Peeled
2 Tbsp. of Goat Cheese
2 Tbsp. of Butter
3 Tbsp. of White Wine
1/8th Cup of Chicken Broth
Method
Place your potato in boiling water. Cook it enough so your fork can go through it, but not so much that your potato breaks apart.
Now remove it from the water, place on a baking sheet, and cover with olive oil & salt. Bake in the oven at 325F. Remove once its golden brown.
Take your chicken breast and cover it with plastic wrap. Hit it with a meat tenderizer and flatten out your chicken breast. Heat your butter in a skillet, add your chicken breasts. Brown each side of the chicken breast, add your white wine to deglaze the pan. Add your chicken broth, cover your pan with aluminum foil, and cook through in the oven at 300F. Make sure your pan can go in the oven (most non-stick cannot, I used a cast iron pan for this).
While your chicken is cooking, quickly cook your tortelloni as you would any other pasta. They should cook up in about 5 minutes.
Once your chicken, tortelloni, and potatoes are cooked. Toss your tortelloni in the pesto and serve with your goat cheese.
Enjoy!
- 2 Chicken Breasts
- 1 Package of Fresh Tortelloni
- 1 Tbsp. of Pesto
- 1 Potato Peeled
- 2 Tbsp. of Goat Cheese
- 2 Tbsp. of Butter
- 3 Tbsp. of White Wine
- 1/8th Cup of Chicken Broth
- Place your potato in boiling water. Cook it enough so your fork can go through it, but not so much that your potato breaks apart.
- Now remove it from the water, place on a baking sheet, and cover with olive oil & salt. Bake in the oven at 325F. Remove once its golden brown.
- Take your chicken breast and cover it with plastic wrap. Hit it with a meat tenderizer and flatten out your chicken breast. Heat your butter in a skillet, add your chicken breasts. Brown each side of the chicken breast, add your white wine to deglaze the pan. Add your chicken broth, cover your pan with aluminum foil, and cook through in the oven at 300F. Make sure your pan can go in the oven (most non-stick cannot, I used a cast iron pan for this).
- While your chicken is cooking, quickly cook your tortelloni as you would any other pasta. They should cook up in about 5 minutes.
- Once your chicken, tortelloni, and potatoes are cooked. Toss your tortelloni in the pesto and serve with your goat cheese.
- Enjoy!
