Roast Chicken and Broccoli with Peppers and Goat Cheese

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Chicken and broccoli is always a popular dinner.  The ingredients are easy to get, relatively inexpensive, and easy to prepare, but sometimes you need to dress it up just a little.  This does the trick.

4 chicken breasts bone in, skin on
4 generous pats of butter
salt, pepper, dried rosemary
Olive Oil – just a couple of Tablespoons to cook the veggies
2 heads of broccoli – trimmed
4 cloves of garlic – minced
1 orange pepper – chopped in 1/2 in. pieces
1 yellow pepper – chopped in 1/2 in. pieces
4 oz. goat cheese

Preheat the oven to 400- sprinkle salt, pepper, rosemary on top.  Place a pat of butter on each breast.  This is the secret to brown, crispy, crunchy skin.

Cook for 40 minutes or until the juices run clear.

15 minutes before the chicken is done, heat a pan on med/high heat.  Add olive oil, to the pan and when it’s hot, add the peppers.  Saute for 10 minutes, or until they’re glossy.

add the garlic and saute until you can smell it – just a minute or two.  Add the broccoli and saute a few minutes more.  Add 1/2 cup of water to the pan immediately cover and let it steam for 10 minutes or until the broccoli is tender crisp.

Uncover and allow any excess water to cook off. Remove from heat, crumble the goat cheese into the broccoli mixture and toss lightly.

Put a chicken breast and a pile of broccoli on each plate.

The crisp broccoli, the sweet peppers and tangy goat cheese compliment the moist roasted chicken beautifully.

Serves 4.

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