STUFFED CHICKEN BREAST WITH GOAT CHEESE, BASIL, AND A MUSHROOM SAUCE (FEATURING MEREDITH DAIRY)
This stuffed chicken breast with Meredith Dairy goat cheese, chopped basil and served with a creamy mushroom sauce is truly a must-try. I've been making it for years because it's phenomenal!
Provided by Christina Conte
Categories Main Courses
Time 50m
Number Of Ingredients 18
Steps:
- In a small bowl, cream together the Meredith Dairy marinated sheep and goat cheese, basil, thyme, a few shakes of salt and some pepper. (The goat cheese is easier to mix and spread at room temperature).
- Pound the chicken breasts and spread half of the cheese mixture onto half of each breast as shown.
- Fold the ends in, then start rolling at the long end to form a cylinder.
- Tie with kitchen string or use toothpicks to secure the breasts. I've used both successfully, but the toothpicks can sometimes be more difficult to remove.
- Next, put the flour, egg and breadcrumbs (add some salt and pepper to the these) into shallow pans or dishes. Roll in flour, dip in egg, and then in breadcrumbs.
- Pre-heat the oven to 350˚F (175˚C) then heat 2 or 3 tablespoons of the oil from the Meredith Dairy jar in a cast iron skillet or other oven-proof pan.
- When hot, add the stuffed chicken breasts and brown all over. (NOTE: the chicken only needs to be browned on the outside, not thoroughly cooked, as we'll finish it off in the oven next.)
- Turn the burner off and put the cast iron pan into the oven for about 15 or 20 minutes. (While the chicken is in the oven, make the mushroom cream sauce.) Allow to cool for about 5 minutes then move to a wooden board.
- Put the oil and butter in a saute pan, then add the sliced mushrooms. Cook for about 6 minutes, then add a splash or two of white wine and salt and pepper.
- Cook for another 3 or 4 minutes then add the cream.
- Stir well and when it just starts to simmer, remove the pan from the heat and add 1 or 2 Tbsp of butter and swirl around. Taste and adjust the salt and pepper as needed. Pour into a serving dish and keep warm.
- Remove the string and cut the stuffed chicken breast into 1/2 inch slices with a sharp knife. Arrange slices on a plate and serve with your desired sides, such as roast potatoes and a vegetable or salad. Adorn with a sprig of basil or thyme.
- Pass the mushroom sauce separately for guests to serve themselves.
Nutrition Facts : Calories 1473 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 322 milligrams cholesterol, Fat 102 grams fat, Fiber 6 grams fiber, Protein 65 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 1368 grams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 68 grams unsaturated fat
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
Provided by Deborah Bernstein
Categories Chicken Mushroom Bake Goat Cheese Basil White Wine Bon Appétit New York
Yield Serves 4
Number Of Ingredients 16
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.
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 BREAST STUFFED WITH GOATS CHEESE AND BASIL
Make and share this Chicken Breast Stuffed With Goats Cheese and Basil recipe from Food.com.
Provided by bigbadbrenda
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry the chicken Breasts
- Cut a pocket in the side of each breast.
- Pick and roughly chop the basil leaves.
- Mix with the goat cheese and season with salt and pepper.
- Stuff the chicken breasts with the mixture and secure with toothpicks.
- Season with salt and pepper, heat the oil and brown on both sides .
- Reduce the heat and cook over a low heat for 20 minutes turning every so often.
- SALAD.
- Tear and wash the lettuce.
- Mix the honey and lemon juice and oil with a little water.
- Season with Salt and Pepper.
- Toss with the lettuce.
- Serve the chicken breasts over the tossed lettuce.
Nutrition Facts : Calories 185.7, Fat 20.3, SaturatedFat 2.8, Sodium 0.6, Carbohydrate 1.9, Sugar 1.6
BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
I made this up and my husband and kids loved it!
Provided by Amber Maechler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
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).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
CHICKEN BREASTS WITH GOAT CHEESE AND BASIL
This is an exceptional recipe for otherwise boring boneless, skinless chicken breasts. Good enough for company, yet easy enough for everyday!
Provided by miss gracie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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 or secure with a toothpick (my preference).
- 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 30 minutes.
- For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.
- Add mushrooms and sauté until tender, about 8 minutes.
- Add flour and stir until butter and flour are smooth.
- Add wine and simmer 3 minutes.
- Add stock and continue simmering about 3 more minutes, stirring occasionally.
- Season sauce with salt and freshly ground pepper.
- Remove string from chicken.
- Cut rolls crosswise into 1/2-inch-thick rounds.
- Top with sauce and serve immediately.
Nutrition Facts : Calories 448.3, Fat 25.2, SaturatedFat 14.5, Cholesterol 178.4, Sodium 405.4, Carbohydrate 17.2, Fiber 1.6, Sugar 2.9, Protein 34.2
More about "chicken breast stuffed with goats cheese and basil recipes"
GOAT CHEESE AND BASIL PESTO STUFFED …
From myislandbistrokitchen.com
Cuisine CanadianCategory Main CourseServings 2
- Preheat oven to 375°F. Line small rimmed baking sheet with tin foil and spray lightly with cooking oil.
- Sauté red pepper, onion, and mushrooms in butter in sauté pan for 1½ - 2 minutes over medium-high heat.
- Place the 2 tbsp all purpose flour in one shallow dish. In a separate shallow dish, place the beaten egg. In a third shallow dish, combine the almond meal or flour, Parmesan cheese, spices, bread crumbs, and salt and pepper. Drizzle with the melted butter and toss mixture together with a fork.
EASY STUFFED CHICKEN BREASTS WITH BACON, GOAT …
From blogghetti.com
GOAT CHEESE STUFFED CHICKEN BREASTS WITH RUSTIC …
From domesticate-me.com
TOMATO CONFIT WITH GOAT CHEESE AND HERBS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 3Difficulty Easy
HERB AND CREAM CHEESE STUFFED CHICKEN BREASTS RECIPE - FOOD.COM
From aarachis.heroinewarrior.com
CREAM CHEESE-&-PESTO-STUFFED CHICKEN BREASTS RECIPE | EATINGWELL
From lungletspeed.us.to
CAPRESE-TOMA STUFFED CHICKEN BREASTS - POINT REYES FARMSTEAD …
From pointreyescheese.com
STUFFED CHICKEN BREAST OVER PASTA - EASY RECIPES
From easyrecipes.co.za
JUICIEST GARLIC HERB CHICKEN BREAST IN OVEN - RECIPEMAGIK
From recipemagik.com
CHEESE & ARTICHOKE STUFFED CHICKEN BREASTS - RECIPE DETAILS
From fatsecret.com
CHICKEN WITH GOAT CHEESE AND BASIL - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
GOAT CHEESE STUFFED CHICKEN BREASTS WITH RUSTIC BASIL PESTO
From sidechef.com
HERB GOAT CHEESE-STUFFED CHICKEN BREASTS | CHICKEN.CA
From chicken.ca
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
From martonerecipes.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL - BIGOVEN.COM
From bigoven.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL RECIPE
From cookeatshare.com
ONE-PAN LEMON CHICKEN AND RICE RECIPE - TODAY.COM
From today.com
GOAT CHEESE AND BASIL STUFFED CHICKEN BREASTS RECIPE
From recipegraze.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED …
From cookingchanneltv.com
SPINACH AND CREAM CHEESE STUFFED CHICKEN RECIPE
From ladyandtheblog.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED …
From recipenet.org
BLUE CHEESE STUFFED CHICKEN BREASTS RECIPE - FOOD.COM
From aanggrek.uk.to
GOAT CHEESE & SUN-DRIED TOMATO STUFFED CHICKEN - RECIPE DETAILS
From fatsecret.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED …
From smokeeatergourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #preparation
You'll also love