Poached Chicken Breast With Goat Cheese

This is a wonderfully easy recipe from Chavignol, France. The recipe recommends Herbes de Provence, but other herb blends work just as well. This is a recipe for 2 people, but it can easily be multiplied. Enjoy!

2 chicken breasts, skinned and boned

2 medium tomatoes

1 zucchini

16 oz. goat cheese

herbes de provence

olive oil

salt

pepper

1. Pre-heat the oven to 450F.
2. Cut the chichen breasts cross-wise so that each breast becomes 2 sheets of meat. I guess that would be cutting the meat lengthwise.
3. Wash and cut the zucchini and tomatoes and slice into thin rounds.
4. Cut two pieces of aluminum foil big enough to fold over and seal each breast. Place one half breast on each piece of foil. On top of this, layer the zucchini, tomatoes and cheese (which has been equally distributed between the two servings). Once the filling is all used, place the remaining half of chicken breast on top, sprinkle with the Herbes de Provence, drizzle with olive oil, then salt and pepper.
5. Seal the aluminum foil completely, place side-by-side in a glass baking dish and cook about 40 minutes. The chicken should be cooked through (internal temperature of 165F) and the zucchini still have a bit of crunch to it.