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Nutrition Facts
Serving Size 1 (593g) Recipe makes 2 servings
Calories 1112
Calories from Fat 733		(65%)
Amount Per Serving		%DV
	Total Fat 81.5g	125%
	Saturated Fat 50.8g	253%
	Monounsaturated Fat 21.1g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.2g
Cholesterol 271mg		90%
Sodium 1275mg		53%
Potassium 1225mg		35%
Total Carbohydrate 13.9g		4%
	Dietary Fiber 2.5g	10%
	Sugars 10.7g
Protein 81.4g		162%
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Poached Chicken Breast With Goat Cheese

Recipe #389927 | 55 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lando
Sep 14, 2009

This is a wonderfully easy recipe from Chavignol, France. The recipe recommends Herbes de Provence, but other herb blends work just as well. This is a recipe for 2 people, but it can easily be multiplied. Enjoy!

SERVES 2 (change servings and units)

Ingredients

2 chicken breasts, skinned and boned
2 medium tomatoes
1 zucchini
16 ounces goat cheese
herbes de provence
olive oil
salt
pepper

Directions

1
Pre-heat the oven to 450°C.
2
Cut the chichen breasts cross-wise so that each breast becomes 2 sheets of meat. I guess that would be cutting the meat lengthwise.
3
Wash and cut the zucchini and tomatoes and slice into thin rounds.
4
Cut two pieces of aluminum foil big enough to fold over and seal each breast. Place one half breast on each piece of foil. On top of this, layer the zucchini, tomatoes and cheese (which has been equally distributed between the two servings). Once the filling is all used, place the remaining half of chicken breast on top, sprinkle with the Herbes de Provence, drizzle with olive oil, then salt and pepper.
5
Seal the aluminum foil completely, place side-by-side in a glass baking dish and cook about 40 minutes. The chicken should be cooked through and the zucchini still have a bit of crunch to it.