Ingredients

• 1 ½ lb boneless, skinless chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 2 tablespoons unsalted butter
• ½ cup chopped walnuts
• ½ cup golden raisins
• 1 teaspoon cornstarch
• 2 cups carrot juice
• 1 cup cream sherry
• 1 cup heavy cream
• 1 teaspoon curry powder
• ¼ teaspoon ground cloves

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan; swirl to coat. Add chicken; cook 4–5 minutes on each side or until golden.
2. Meanwhile, preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add walnuts and raisins; cook 2–3 minutes, stirring occasionally, or until raisins begin to soften. Whisk in small bowl cornstarch and carrot juice until blended. Add carrot juice mixture and remaining ingredients to saucepan; stir and bring to a boil.
3. Reduce heat on chicken breasts to medium; cover and cook 4–5 more minutes and until 165°F. Reduce heat on sauce to medium-low; cook 5–10 minutes, stirring occasionally, or until slightly thickened. Slice chicken and serve with sauce.

Ingredients

• 4 oz semi-soft goat cheese
• 2 medium tomatoes (rinsed)
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 16 fresh basil leaves (rinsed)
• ½ teaspoon dried oregano
• ¼ cup balsamic glaze

Steps

1. Cut cheese lengthwise in half, then into ¼-inch-thick slices. Cut stem core from tomatoes; then cut each into eight wedges and season with salt and pepper.
2. Arrange on serving plate, alternating cheese, basil leaves, and tomatoes; sprinkle with oregano. Drizzle with glaze; let stand 5 minutes to marinate. Serve.