This is by far one of my favorite restaurant meals! The Fire Grilled Tomato Chicken is from Montana’s, and it is a luciously grilled chicken breast, stuffed with spinach and goat cheese, and topped with fire roasted tomatoes. The cheese gives it creaminess and a bit of tanginess. It’s all kinds of yummylicious!
You’ll notice I opted to not stuff my version of the dish. There are two reasons for this. 1) Every time I do I find that when I cut into the chicken the stuffing just smushes out of it. 2) It’s really easy to overstuff and add way more calories than needed, turning this into something not very healthy. I opted to just add the stuffing ingredients to the top of the chicken, and it actually blends really well this way!
If you can’t find goat cheese, or aren’t a fan, you can substitute it with ricotta mixed with a little bit of plain Greek yoghurt. I also could not find fire roasted tomatoes, so I just used regular diced tomatoes and there’s little difference in taste.
The recipe below is only for the chicken itself. I’ll leave it up to you to find sides. Typically, this is served with wild rice and steamed veggies.
Prep Time: 10 minutes
Cook Time: 20 minutes
2 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 medium red onion
3/4 cup diced tomato
1/2 cup frozen spinach, thawed
1 clove garlic, minced
1/2 cup unripened goat cheese
Preheat oven to 350F. Cover baking sheet with aluminum foil. Heat a frying pan over medium heat, add oil. Once heated add chicken breasts, cook 5-6 minutes each side or until chicken browns. Remove from pan and place on baking sheet.
Keep frying pan on heat, add onion, tomato, spinach and garlic. Cook about 3-4 minutes to combine flavors. Meanwhile, spread goat cheese on chicken breasts.
Place veggie mixture on top of goat cheese. Place baking sheet in oven for 10 minutes. This will make the cheese creamier. Remove and serve.