Ingredients
1 pound tomatoes, peeled, seeded and quartered2 tablespoons honey1 tablespoon chopped green onions1 tablespoon minced fresh parsley1-1/2 teaspoons lemon juice1 garlic clove, minced1/4 teaspoon grated lemon zest1 teaspoon liquid smoke, optional1/2 teaspoon salt, divided1/4 teaspoon pepper, divided4 boneless skinless chicken breast halves (6 ounces each)1 log (4 ounces) fresh goat cheese2 tablespoons chopped fresh basil2 tablespoons butter2 tablespoons olive oilFresh basil leaves, julienned
Preparation
Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm.
Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.
