Chunky Roasted Pepper and Tomato Chicken Scallopini with Goat Cheese

Defrost the chicken breasts in the microwave until halfway thawed. Remove and cut into very thin slices, about three per breast, and return to the microwave to complete defrosting. Alternately, you can pound the chicken thin in a ziplock bag.

Take three garlic cloves and slice them into thin slivers. Rub the slivers of garlic over both sides of the chicken breasts and salt and pepper; discard garlic. Bring salted water, for the pasta, to a boil.

Put flour on a plate next to the prepared chicken breasts. Melt the butter in a large saute pan over medium heat. Take one slice of chicken at a time and drop it into the flour, dredging on one side and flipping to dredge on the other before placing it into the saute pan. Continue the process with the remaining chicken slices. Let the breasts cook for about 5 minutes, or until they are nice and brown and then flip them. When they have all been turned, cook for another 3 to 5 minutes and then remove them to a plate and keep warm.

Add the pasta to the boiling water and cook until al dente.

To make the sauce, add the olive oil to the saute pan you cooked the chicken in and add the minced garlic; cook for about a minute. When it is golden and fragrant, add the diced tomatoes and the diced roasted bell pepper. Add salt and pepper to taste. Let the sauce cook over low heat for 5 minutes. Squeeze half of the goat cheese into the sauce and stir to combine; add the basil. Nestle the chicken breasts under the sauce in the saute pan. Sprinkle remaining goat cheese over the chicken and sauce and finish with the Italian parsley. Serve over or beside the pasta.