![]() Cover the pan and heat until the spinach is heated through and the cheese is soft and warm. Return the chicken breasts to the pan and top with the spinach, sun dried tomatoes, artichoke hearts, and goat cheese. Add the garlic, butter, and squeeze the lemons into the pan. Add the chicken broth mixture or wine to the pan and scrape the browned bits off the bottom of the pan into the liquid. When the chicken breasts are done cooking, remove from heat and lower the heat to medium-low. Set all your little salty toppings aside. If you just can’t do it, you can try ricotta, Boursin, or even fresh mozzarella or burrata.Īnyway. ![]() I maintain that if you’re iffy on goat cheese, this is a great recipe for it because there are so many strong, complementary flavors that it’s not overwhelming and just creamy and soft and delicious. Goat cheese has definitely grown on me over the years, but I do realize that it’s an acquired taste. If you still have time, prepare the toppings–have the spinach ready to go, chop the sun dried tomatoes and artichokes, While the chicken is cooking, prepare the sauce ingredients–measure out the chicken broth + vinegar or some dry white wine, slice the lemons in half, mince the garlic, and measure the butter. After 7 minutes, flip the chicken breasts and cook for another 7 minutes or until an internal temperature reaches 165 F (if you don’t have a ThermoPop, you should get one–accurate, affordable, and really cute!) Cook for 7 minutes (you might want to check while it’s cooking and make sure the chicken isn’t sticking to the pan). When the pan is hot, add the chicken breasts and cover the pan. (I’m actually using Trader Joe’s Onion Salt here,īut regular kosher salt works just fine). While the oil is heating, season the chicken breasts on both sides with kosher salt and freshly ground pepper In a heavy skillet with a lid, heat 2 tablespoons olive oil over medium heat. To start out, pat dry 4 chicken breasts with paper towels and set aside. Not only that, but even though this looks very fancy and impressive, you can easily make it in less than 30 minutes. One of them picked off the spinach, but I was truly surprised that they not only ate it, they devoured it. And believe it or not, even with all the stuff loaded on top, it was a huge hit with my entire family. And since I don’t know who Tracey is and you guys definitely/probably don’t know who Tracey is, I’m calling it Mediterranean Chicken Breasts. Since I plan for all contingencies, I decided I needed to make a copycat Tracey’s Chicken so I can have it with me wherever I go, whenever that may be. ![]() When I do move away from here, it’s definitely going to be one of the top 3 things that is hard to leave. While falling in love with this area, Spirits has become a place for me and Tracey’s Chicken has become my thing. When I’m celebrating. There’s a little local restaurant here named Spirits that serves a dish called Tracey’s Chicken. The experiences my kids have had, the strangers who became friends who became family, the really hard things and the people who were there to see me through have changed me. The roads are bad and no one understands me at the drive-thru. This place isn’t perfect–it’s too hot in the summer (and when I say “summer,” I mean April-October.) The variety and sheer quantity of insects are astonishing. I grew more and more distraught and antsy and anxious because this was not the plan. I treaded water for years, refusing to put down roots or get too attached because I knew I would eventually have to say goodbye and for me, goodbyes are too hard.īut then I realized that goodbyes and change are part of life and the really tragic thing would be to watch years of my life pass me by without experiencing everything it had to offer. It felt like something was keeping us here. But those other things kept getting derailed. This was never supposed to be a long-term thing–three years at most, and then we’d be on to something else. I’ve talked a lot about how it took me a long to settle down in Louisiana after living in Utah for basically the first 27 years of my life.
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