Skillet Chicken and Vegetables on Cheese Toast

The original recipe didn't have the chicken in it but in order to make this a meal I added the chicken.


Ingredients

8 slices rustic wheat bread (wheat french bread works just fine)
1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 Tbsp. olive oil
4 oz. soft goat cheese (chevre)
1 chicken breast, cubed
Basil, fresh or dried


Directions

1. Preheat broiler. Place bread on baking sheet; set aside.

2. In large skillet cook chicken, garlic and basil in hot oil until chicken is no longer pink. Add in carrots, mushrooms, and onion cooking over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender stirring once. Sprinkle with salt and pepper.

3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.

4. On plates, top cheese toast with chicken and vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.

Original recipe from bhg.com