Baked Chicken with Parsley Cream cheese and Tomato Wine Vinegar Sauce

Baked Chicken w/ Parsley Cream Cheese and Tomato Wine Vinegar Sauce

Here's a Chicken dish. A little sweet with the tomato sauce, and a little savory with the cream cheese on top of a seared Chicken.

Ingredients
Chicken breast
1 1/2 teaspoon Cayenne
1 teaspoon black Pepper
1 teaspoon Kosher Salt
3 1/2 tbsp Cream cheese
Parsley minced
1 teaspoon olive oil

Sauce Ingredients
1 Tomato
1 1/2 cups water
Parsley minced
2 tbsp Ketchup
1/4 cup Red Wine Vinegar
Salt and Pepper to taste
1 1/2 teaspoon margarine


[Prepping Chicken]:
1) Marinade chicken for 20 minutes (Cayenne, Black pepper, Kosher salt)
2) Sear chicken in hot pan with olive oil - set aside
3) Mix parsley with cream cheese and spread over chicken
4) Place in 400°F pre-heated oven for 10-15 minutes (depending on size of breast)

[Prepping Sauce]:
1) In pan with residual meat juice, cook down tomatoes over high heat
2) Once tomatoes fall apart, add red wine vinegar, water, and parsley
3) Salt and pepper to taste
4) Reduce sauce over medium/high until sauce reduces by about half
5) Mix in margarine until melted
6) Spoon sauce over Cream Cheese Chicken
7) Enjoy!

It was a really nice dish. Tomato sauce over chicken is kinda common, like Chicken Parmesan. Having the cream cheese in between gave it a nice creamy, and savory depth, and balanced the acidity tomatoes. If you like chicken, give it a try.

Until next time, enjoy and rock on!

Sam