Rustic lavender-scented goat cheese and caramelized onion-topped chicken. Goes great with some classic Nicoise-style roasted vegetables and rice pilaf.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 6-ounce chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

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  • Preheat a grill for high heat and lightly oil the grate. Spray chicken breasts with cooking spray and season with salt and pepper. Grill chicken until grill marks appear on the outsides, 2 to 3 minutes per side. Transfer to the lined baking sheet.

  • Bake in the preheated oven for 10 minutes. Remove chicken, set aside, and increase oven temperature to 350 degrees F (175 degrees C).

  • Heat a flat-bottomed skillet over medium-high heat. Add vegetable oil and onion. Cook, stirring often, until onion begins to brown, 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 25 minutes more.

  • Season onion with salt and add vinegar; cook until vinegar absorbed, about 3 minutes. Top chicken with the onions. Crumble goat cheese on top and sprinkle with lemon zest and lavender. Drizzle honey on top.

  • Return chicken to the oven and bake until an instant-read thermometer inserted into the center of the chicken reads 165 F (74 degrees C) and goat cheese is lightly toasted, 8 to 10 minutes more.

Cook's Note:

If the onions begin to burn, take them off the heat and rest. Once onions have rested, scrape the bottom of the skillet with a wooden spoon to clean up and return the pan to the heat.

Nutrition Facts

338 calories; protein 38.9g 78% DV; carbohydrates 9.6g 3% DV; fat 15.2g 23% DV; cholesterol 108.1mg 36% DV; sodium 261.2mg 10% DV. Full Nutrition
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