Tarragon Chicken Topped with Goat Cheese and Roasted Red Peppers
Sweet and tangy! Make sure that you use a ovenproof skillet to easily transfer from stovetop to oven!
4 (4 to 6-ounces each) skinless and boneless chicken breasts
1/2 tablespoon, plus 1 tablespoons, olive oil
2 teaspoons dried tarragon
Salt and pepper, to taste
About 2-ounces goat cheese crumbles
½ cup of roasted red peppers, sliced in ¼” strips
Preheat oven to 350 degrees F.
Using 1/2 tablespoon of the olive oil, coat the bottom of a large ovenproof non-stick skillet. Set aside.
Wash and pat dry the chicken breasts, place in the prepared skillet and brush with the remaining 1 tablespoon of the olive oil. Sprinkle with the salt and pepper, and the dried tarragon.
Place the skillet over high heat and cook the chicken for about 2-3 minutes on each side until golden brown.
Next, transfer the skillet to the pre-heated oven and cook for about 5-8 minutes, remove from the oven and evenly top the chicken breasts with the goat cheese crumbles and the roasted red pepper slices. Place back into the oven and cook for another 2-3 minutes, or until the chicken juices run clear.