A brand new 8 & 20 is up this week at WineSpectator.com. I think this one should be a crowd pleaser: Goat Cheese–Stuffed Chicken Breasts with Green Beans Amandine (aka Almondine, as I had always previously known it).
I think this one should be a crowd pleaser for adults and kids alike thanks to the chicken’s crunchy coating. If any picky eaters don’t care for goat cheese, feel free to switch in mozzarella or another milder cheese. Similarly, you can dial back the gremolata (the Italian condiment made of parsley, lemon rind, and parsley) if that proves too strong for younger eaters.
I really do like the goat cheese filling though! Since you really don’t need an egg binder to keep the filling together in this case, you can keep any extras for lots of different leftover makeovers. It’s delicious as a sandwich spread with turkey or salmon, or even just avocado and tomato slices. It'll make a great base for a quesadilla. You can sprinkle it on salads or mix it into a grain bowl. It’s also perfect as an omelette filling, as I did here.
Omelette with gremolata goat cheese filling and a little salsa verde on top.
If you have any leftover chicken, cut it up into pieces and toss it into a salad–the crispy chunks serve as protein and crunchy crouton-like element in one! Cut up any leftover green beans and toss them in the salad as well.
I’d love to hear about any other leftover makeovers you all come up with. Please feel to share!
Photo credit on both of the chicken pictures: Greg Hudson
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