Alis Chicken Goat Cheese Pesto Basil Sundried Recipes

CHICKEN & GOAT CHEESE SKILLET

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
• Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
• Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
• Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

" ALI'S CHICKEN" GOAT CHEESE, PESTO, BASIL, SUNDRIED

Steps:

• set your oven to 350 degrees.
• depending on how much you love basil, measure out 1/2 min to 3/4 cup max of fresh basil leaves (stems picked off). then finely dice the leaves and set to the side.
• grab your FRESH sun dried tomatoes and start to thinly slice (julienne) these. i prepared about 6 large ones (about the size of a half dollar) to later add to the mixture. you can certainly add more if you love the flavor, however, i decided instead to add a small row of the julienned tomatoes during the rolling process which turned out nicely. (see *NOTE* during rolling process).
• grab a mixing bowl and combine the following w a hand mixer. goat cheese (entire 8oz log), pesto (all 7oz), diced basil, julienned sun dried tomatoes. once you've thoroughly mixed the filling you can move over to prep the chicken breast.
• remove the chicken from the packaging and wash off in the sink. remove any excess fat and funkys to "clean up" your chicken.
• take about 2 tsp of the goat cheese mixture and spread along the chicken evenly. then roll the chicken up and secure with 1 or 2 toothpicks. set to the side. complete process til you have no mixture left. (this is why i say get 2 packs of the chicken, i make more one day and less another, just depends on how thick the chicken is, how long it is -- everything varies).
• *NOTE* this is where the sun dried tomato lovers stepped in and had a line of julienned tomatoes added to their roll. i simply sliced 1 tomato per breast of chicken and added the line close to the beginning of the rolling (if you roll side A to side B, place the tomatoes close to side A so that they are in the center of the roll up) it really added a nice burst of flavor to these rolls and i would recommend at least trying this in one roll to see if you care for it.
• once your done rolling you can start to bread them. prepare 3 bowls: flour; egg whites; bread crumbs & parmesan cheese mixed together.
• prepare baking sheet: i lined a sheet with tin foil and sprayed it lightly with olive oil Pam to prevent sticking and make for easy clean-up.
• dunk each roll into the flour, then egg, then bread crumb mixture, and coat evenly with each step. set completed rolls onto the baking sheet and be sure that none are touching.
• bake at 350 degrees for 30-40 minutes. (i did 40, but will try for 35 next time, i had a thick piece i was concerned with cooking through).
• check to see that they are a nice golden brown and juices are running clear.
• REMOVE TOOTHPICKS BEFORE SERVING.
• served 2 pieces per person. makes 10- 12 rolls.
• ps- im considering topping with Carrabba's Lemon Butter Sauce next time :) be sure to look up the recipe! its on here! http://www.recipezaar.com/recipe/Carrabbas-Lemon-Butter-Sauce-119582 be sure to read the reviews and reduce the lemon if you dont want it to over power the sauce -- i reduce, i want a creamy lemon garlic flavor, not a lemon garlic dressing.

CHICKEN WITH HERBED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• Preheat oven to 500*F.
• Line a 13x9" baking pan with foil; arrange chicken in the pan.
• Combine the sun-dried tomatoes, 2 Tbsp.
• of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
• Spread about half (around 1/4 cup) of the pesto over the chicken.
• Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
• Heat the broiler.
• Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Steps:

• For chicken:
• Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
• Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
• For sauce:
• Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,

Steps:

• Preheat oven to 350°F
• Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
• Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
• Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
• Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
• Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
• Serve hot and enjoy!