Chicken Breast Stuffed With Apple And Goat Cheese Recipes

GOAT CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
• In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
• In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
• One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
• In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
• Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
• In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
• In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
• Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
• Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
• In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
• Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
• On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
• Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
• When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
• Remove from the heat, sprinkle with the parsley and serve immediately.

EASY APPLE-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

GOAT CHEESE AND HERB-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees.
• Divide the chicken breasts in half, removing the cartilage. Loosen the skin from the meat by running a finger underneath the skin.
• Combine the goat cheese, herbs, garlic and pepper.
• Place a generous tablespoon of the cheese mixture between the skin and the meat of each breast. Replace the skin over the cheese and tuck all the edges of the meat and skin under to form a neat package. Arrange the breasts in a large roasting pan.
• Brush the chicken with the olive oil.
• Roast for 25 to 35 minutes, or until the chicken is golden brown and cooked through. Remove to a warm platter.
• Pour off the fat from the roasting pan. Place the pan over medium-high heat. Add the wine and deglaze, scraping up bits of cheese and blending with the wine. Serve the chicken with this sauce on the side.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

APPLE STUFFED CHICKEN BREAST

Steps:

• Combine apple, cheese, and bread crumbs. Set aside.
• Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
• Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
• Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

CHICKEN BREAST STUFFED WITH APPLE AND GOAT CHEESE

Steps:

• Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
• Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
• Sprinkle the flour onto a sheet of waxed paper.
• In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
• Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
• Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperature).
• In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towels and serve.