I first made this meal with my mom when I visited her last and we both loved it. So a couple weeks ago I made it for Matt, and he too, loved it. It’s pretty easy to pull off. I found it in Rachael Ray’s “30 Minute Meals 2”. The recipe calls for spreading the goat cheese on toasted baguette slices. However, I forgot to go to the store and pick up the baguette, so we used toasted hoagie rolls. It worked, but I would highly recommend using the baguette as instructed. 🙂 Enjoy!
GOAT CHEESE HERB TOASTS:
1 baguette, sliced and toasted
2 handfuls of fresh flat-leaf parsley
12 blades of fresh chives
2 sprigs of rosemary, leaves stripped from the stem
Cracked black pepper
8 ounces fresh goat cheese
Arrange the bread slices on a serving plate. Combine the herbs on a cutting board and chop until they are all minced together. Roll the goat cheese log in the herbs. Set alongside toasts to serve, using a butter knife to spread the cheese on the toasts.
GRILLED BALSAMIC CHICKEN AND SPINACH:
1 1/2 lbs. chicken breast cutlets (the thin ones)
2 tbs balsamic vinegar
3 tbs olive oil
Steak seasoning blend, such as Montreal brand
4 sprigs fresh rosemary, stripped and finely chopped
6 slices of bacon, chopped into 1 inch pieces
1 large sack of fresh baby spinach, trimmed and cleaned
8 radishes, thinly sliced
4 scallions, thinly sliced
Salt and black pepper
2/3 cups olive oil
1 large shallot, minced
3 tbs Dijon mustard
3 tbs balsamic vinegar
Coat chicken with vinegar, oil, seasonings, and rosemary, and set aside.
In a skillet, add chopped bacon; brown over medium heat until fat is rendered, then remove with a slotted spoon to a paper towel lined plate. Coarsely chop spinach and add to your salad bowl. Top with radishes and scallions, season with salt and pepper.
Preheat another large nonstick skillet over medium-high heat for the chicken.
For your dressing, pour out all but 1 tbs bacon fat; return to the stove over medium-low heat. Add a little oil and saute the shallot until soft.
In a bowl, combine mustard and balsamic vinegar. Stream in shallot oil slowly while whisking to emulsify it. Pour warm dressing over the spinach. Add the bacon bits and toss to coat evenly.
Cook chicken cutlets until just cooked through. Slice them on an angle. Pile spinach salad onto four dinner plates, then mound some sliced chicken over the top.