2 rectangular filo at sheets (depending on the size of your sheets) Leaves from 8 sprigs of fresh thyme 60 gms – 4 tbsp butter, melted 125 gms – 5 oz. soft goat’s cheese 4 tsp honey (lavender if possible)
Golden brown chicken breasts, earthy mushrooms, a slightly sweet and tangy balsamic vinegar thyme sauce, and a sprinkling of fresh parsley. As an added bonus it feels like a restaurant style dish and comes together in under 25 minutes.
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif Omit salt. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.