Chicken with Creamy Goat Cheese Chive Sauce

Yes, I’m back with recipes after weeks and weeks of eating : take out, pre-prepared food, and occasionally eating out.  In the weeks before we left Argentina, we filled up on beef and ice cream, and in the three weeks we were in the temporary studio (isn’t it cute?) before we moved into our current flat, we mostly ate in: half-cooked, half-prepared meals mostly consisting of prepared soups or salads we put together, along with fish or chicken.

And now we have a real kitchen. I’ll post photos later, but this is the largest kitchen I’ve had in a long time. Maybe ever. And it’s gorgeous.

There are four major grocery stores within walking distance from our flat, and we’ve tried three so far. Grocery shopping is such a pleasure here: everything is fully marked, lots of things are organic, and produce clearly indicates its country of origin.

That being said, my pledge to eat locally produced and in season produce has gone down the drain here. A fair amount of fruit comes from South America (along with some of the veggies), and aside from a small basket of blueberries that I broke down and purchased the other day, I’ve been avoiding it all. So far, most of what we’ve purchased has come from Ireland, Spain, Portugal, and Israel. At least the first three are in the same continent as we are. I’m still not feeling good about it.

So here goes, my first real recipe (with mostly non-local foods)…

Ingredients:

Chicken breasts, butterflied
Bacon strips, cut into small pieces
Goat milk, about 1/2 cup
Soft goat cheese with herbs
Pear tomatoes
Red, orange, and yellow bell pepper
Fresh chives
Cauliflower
Broccoli
Green beans
Mushrooms

Preparation:

First, I added the bacon to a heated wok. Once it was halfway cooked, I added the veggies, cooking them just enough to take the crunch out. I took everything out of the wok and set it aside.

Then, I splashed a bit of olive oil into the wok, and added the butterflied chicken breasts. I grated some sea salt and black pepper on both sides, then added a bit of goat milk and the soft, herbed goat cheese, which I blended into the sauce. I clipped a good amount of leaves from my new chive plant into the sauce, mixing well.

Once the chicken was almost ready, I returned the veggies to the wok to make sure they were hot, then I served. I actually got so excited about taking the photo that I took it before I added the sauce to the plate. There was actually enough to just cover the bottom of the plate. The pear tomatoes added a pinkish hue to the sauce, and the colors of the veggies were just gorgeous.

Enjoy!