Chicken with Goat Cheese and Balsamic Syrup

This is a wonderfully smooth dish. I love all of the ingredients and they're paired together perfectly. (It's an added bonus that it's easy to make.)

2-3 tablespoons olive oil

10 cloves garlic, minced

11 ounces goat cheese

1/2 cup plus 1 tablespoon balsamic vinegar

14 fresh basil leaves, julienned, plus extra for garnish

Salt and freshly ground black pepper

4 boneless, skinless chicken breasts

1 tablespoon butter

Preheat oven to 400 degrees.

Heat a small saute pan on medium low heat. Add 1 tablespoon olive oil and the minced garlic. Saute garlic for about 1 minute until just golden. Remove from heat and place the garlic and remaining oil in a mixing bowl.

Add the goat cheese, 1 tablespoon balsamic vinegar, and the basil to the garlic. Mash together with a fork and set aside.

Heat a large saute pan on medium high heat. Sprinkle the chicken breast with salt and pepper. Add about 2 tablespoons olive oil, then the chicken to the pan. Cook for 4-5 minutes until golden brown on each side, then remove pan from heat. (Save the pan to make the sauce.) Remove the chicken breasts and place them in a casserole dish. Generously spread the goat cheese mixture over each breast, dividing it equally among the four breasts. Place the casserole in the oven for about 5 minutes while you prepare the sauce.

Place the pan back on medium high heat. When hot, add 1/2 cup balsamic vinegar. Scrape the bits off the bottom of the pan to release the flavor. Reduce the sauce for about 1 minute until thick and syrupy. Turn off the heat and add the butter, stirring until well combined.

Remove the chicken breasts from the oven. The goat cheese should be a little melted so that it's soft. Drizzle the balsamic syrup over the breasts, garnish with a fresh basil leaf, and serve immediately.

(serves about 4)