Goat Cheese Salad & Almond Apricot Chicken

Crisp Goat Cheese Salad //

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 lb)
1 large egg
Coarse salt and fresh ground pepper
1 1/2 cups plain breadcrumbs
1 log fresh goat cheese (12 oz)
1 tbs white wine vinegar
1 tbs grainy mustard
8 oz. mixed salad greens

1. Heat the broiler. Brush a baking sheet with oil; set aside. Place the potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer just until fork-tender, 20 to 25 minutes. Rinse the potatoes under cold water until cool enough o handle, and cut into 1 inch chunks.
2. In a shallow bowl, whisk the egg with 1/4 tsp salt and pepper. Place the breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds. (see note below), and pat each into a disk about 1/2 thick. Dip the disks in the egg and then in the breadcrumbs, coating evenly. Place on the prepared baking sheet.
3. In a large bowl, whisk together the vinegar, mustard, and 1/4 tsp each salt and pepper. Slowly add 1/4 cup of the oil, whisking to emulsify. Set aside.
4. Brush the disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5. Toss the greens and potatoes in the dressing. Divide the salad among 4 plate, and top each with 2 cheese disks.

Slicing goat cheese //
Freezing the goat cheese log for several minutes makes it easier to slice.




Almond Apricot Chicken // 

4 boneless, skinless chicken breast halves (6 oz. each)
1/2 cup sliced almonds
2 oz. goat cheese
4 dried apricots, cut into 1/4 inch pieces (3 tbsp)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, lightly beaten
1 tbs olive oil

1. Preheat the oven to 375. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 tsp salt and 1/4 tsp pepper.
3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
4. Heat the oil in a large ovenproof non-stick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot.