Grilled Chicken with Tomatoes and Goat Cheese

Here’s more on why this dish is a family favorite:

• Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
• Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
• Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
• Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
• Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

You only need 6 ingredients to create this colorful and delectable recipe:

• Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
• Kosher salt
• Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
• Extra virgin olive oil
• Fresh ground pepper
• Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.

You’re going to be amazed at how quick and easy this chicken dish is to put together:

1. Preheat grill to medium-high heat.
2. Season the tomatoes; let rest.
   Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
3. Add goat cheese and oil to tomato juice.
   Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth. 
4. Mix in tomatoes and remaining cheese; season.
   Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
5. Prep chicken. 
   Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
6. Grill chicken.
   Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
7. Let chicken rest.
   Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
8. Serve.
   Spoon the tomato-goat cheese mixture on top of the breasts and serve.

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

• Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
• Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
• Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
• Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

• Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
• Chopped artichoke hearts.
• Sliced black or green olives.
• Chopped sun-dried tomatoes.
• Lemon zest.
• Chopped red onions, green onions, or shallots.
• Dijon mustard to the oil for brushing onto the chicken.
• Balsamic vinegar or lemon juice.

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

• Broil the chicken. Preheat broiler on high. Place the top oven rack  around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until  the internal temperature of the chicken reaches 165 degrees.
• Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.

Here are various ways you can serve this chicken recipe:

• On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
• On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
• Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!