Part 3 covers the main course of my dinner party.
- Bruschetta w/White Beans, Sun Dried Tomatoes & Basil
- Spinach, feta, raspberry, candied nut salad w/ raspberry vinaigrette
- Chicken with Goat Cheese and Sundried Tomato Sauce
- Saffron Rice and Red Pepper Pilaf
- Strawberry Mascarpone Tart
The goat cheese and tomato sauce is really good and easy to make. However, its the saffron rice that really steals the show. I have made this countless times since and it always turns out amazing.
Chicken with Goat Cheese and Sundried Tomato Sauce (Elly Says Opa)
2 chicken breast halves, about 5 oz. each
1/2 tbsp olive oil
1/4 cup white wine (I used Chardonnay)
1/2 cup chicken broth
2 Tbsp sundried tomatoes, chopped and drained, if they are oil-packed
2 ounces herbed goat cheese
salt and pepper
Sprinkle chicken breast halves with salt and pepper.
Heat skillet over medium heat and add oil.
When oil is hot, add chicken breasts. Cook through, about 3-6 minutes per side depending on how thin they are. Set aside and keep warm. Drain the pan if there is a lot of excess oil.
In the same skillet, add wine and chicken broth. Increase heat to medium-high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.
Add in sundried tomatoes and heat through. Take skillet off the heat and stir in goat cheese.
Saffron Rice and Red Pepper Pilaf (epicurious.com)
5 tablespoons butter
1 1/2 cups chopped red bell peppers
3/4 cup chopped onion
1 1/2 cups basmati rice or other long-grain white rice
3 cups (or more) low-salt chicken broth
3/4 teaspoon salt
1/4 teaspoon (generous) crushed saffron threads
6 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh chives
Parmesan cheese shavings
Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.