Chicken thighs with goat cheese, tomatoes & fresh basil

You will need

1– 1.25 skinless chicken thighs
** Chicken breast can be used for this recipe as well**

1 pint of cherry tomatoes (can use canned if you don’t have fresh)

14 ounce can diced tomatoes (drained)-any kind will work, with garlic , onion, or chilies(or use a large can if omitting the fresh tomatoes)

¼ cup goat cheese (you can use more, I used 1.4 to keep the fat content down)

4-5 leaves fresh basil (tear or chiffonade )

1 small yellow onion diced

1 tablespoon olive oil

½ cup chicken broth

1 garlic clove (or one table spoon of minced garlic)

½ cup all purpose flour with one table spoon of season salt of choice

Have salt, pepper, or your favorite house season salt

Salt and pepper (or house season) the chicken thighs evenly

In a non stick pan add olive oil and also coat pan with cooking spray and turn on heat to medium, after pan is warm tip pan to coat evenly as possible with olive oil in pan.
Add onion and garlic and let cook until onions start to have a translucent color. Have chicken stock on hand if at any time the pan become dry add a splash of chicken broth

Dust chicken with a light coat of seasoned flour and place in pan. When brown crust starts to form flip thighs and brown on opposite side (add chicken stock to prevent thighs from sticking to the pan and this will add flavor to crust forming on outside of chicken)

Add can of tomatoes, and fresh cherry tomatoes to pan when on the first turn of chicken thighs, salt and pepper tomatoes to taste and let thighs brown

Cover pan and check every few minutes, when cherry tomatoes have burst turn down the heat to low and add goat cheese then put lid back on until cheese just starts to melt

Plate the chicken thighs then add fresh basil and serve