I may have mentioned this in another post but I LOVE Trader Joe's. So much so, that Chad and I usually can be caught there on a Sat. afternoon. This past Saturday something new caught my eye, a jar of roasted red pepper spread. But it wasn't just roasted peppers, it also contains eggplant and garlic. The jar said to use it as a dip for crudites, add to sauces or top chicken/pork with it. I stood there mid isle blocking everyone and envisioned the possibilities.
Sunday, June 1, 2008
After baking about 25 minutes in the oven I topped with the goat cheese (shaved parmesan for Chad) and knew immediately this was going to be good. And it was.
6 boneless/skinless chicken thighs trimmed of as much fat as possible
Salt, pepper and garlic powder for seasoning
2 tsp fresh chopped oregano
2 Tbs. canola oil
1/4 cup chicken stock/broth
About 4 Tbs. roasted red pepper dip/sauce from TJ's
goat cheese crumbles or shaved parmesan
Preheat oven to 375
Season chicken liberally with salt, pepper and garlic powder on both sides. Heat a large skillet over medium high heat and add oil. Sear chicken on both sides about 2 minutes each. Transfer to a baking dish (or use your oven safe skillet) and add chicken broth. Top with chopped oregano then the roasted red pepper dip and cover with foil. Bake for 25 minutes. uncover top with cheese and bake until goat cheese is toasted or parmesan has melted.