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Pan-fried chicken breast with goat’s cheese November 20, 2009

Posted by Helen in chicken, pasta.

This Gordon Ramsay recipe was a bit of a risk, given that I have a husband who doesn’t like either pasta or cooked cheese. But I took the chance and it was delicious! The husband’s verdict was, “It wasn’t horrible,” which is high praise indeed for a pasta dish. I’ll definitely be making this again.

The photo here is a cheat. I forgot to take a picture, so this one is from the Channel 4 website. Mine actually looked exactly like this, which is pretty rare!:








2 tbsp olive oil
2 garlic cloves, lightly crushed in their skins
4 skinless chicken breasts
Sea salt and freshly ground black pepper
75g butter, plus a few knobs of butter for the chicken
300g dried penne (or other pasta)
1-2 red chillies, deseeded and chopped
A few rosemary sprigs, needles picked and finely chopped
250g runner beans, trimmed and sliced on the diagonal
Extra virgin olive oil
150g firm goat’s cheese log
50g pine nuts (Gordon Ramsay didn’t mention toasting his, but I’d never use pine nuts untoasted!)

Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken for 5-6 minutes then turn over and continue to cook the other side for another 5-6 minutes. Add a few knobs of butter towards the end of cooking and baste the chicken with the pan juices and oils, until cooked through and golden. Remove from the pan and set aside.

Cook the pasta in a pan of boiling water according to pack timings or until al dente.

Meanwhile, melt 75g butter in a large pan, add the chilli and rosemary and warm over a low heat for 1-2 minutes to let the flavours infuse. Turn up the heat, add the runner beans and cook for 3-4 minutes, stirring occasionally, until tender. (I cooked them longer than this, and they still had a nice bite to them. The timings recommended here weren’t enough to cook the beans through at all.)

Drain the pasta and toss with a little extra virgin olive oil, then tip into the pan with the beans. Toss together then remove from the heat. Slice the chicken and add to the pan. Crumble the cheese over and mix well, adding a splash of boiling water if the sauce is too thick. Finally, season to taste and scatter with the pine nuts. Serve in warm pasta bowls.



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