Chicken Goat Cheese And Green Bean Roll Ups Recipes

CHICKEN, GOAT CHEESE AND GREEN BEAN ROLL UPS

Steps:

• pound chicken until it is flat and wide.
• layer goat cheese, swiss, green beans( lay across the chicken the opposite way you will roll the chicken)sprinkle garlic and italian seasoning.
• Roll chicken and place seem side down in baking dish with just a tsp of olive oil
• spoon brushetta on top of chicken and sprinkle with italian seasoning.
• bake at 425 for about 30 mins until cooked.
• don't forget to spoon sauce from the bottom of the baking dish on top of the chicken. That's where the goat cheese ends up!

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
• Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
• Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

CHICKEN ROLL-UPS WITH GOAT CHEESE AND ARUGULA

Steps:

• Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
• In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.
• Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.

CHICKEN ROLL-UPS WITH GOAT CHEESE AND ARUGULA

Steps:

• Preheat oven to 425°.
• Season chicken with salt and pepper.
• On a clean work surface, lay cutlets flat (smooth sides down).
• Dividing ingredients evenly, layer each cutlet with arugula; top with crumbled goat cheese in the center.
• Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
• In a large nonstick ovenproof skillet, heat oil over medium-high heat.
• Place chicken in pan, seam side down, and cook until until golden brown, 1 to 2 minutes.
• Turn chicken over.
• Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
• Remove toothpicks, and slice chicken crosswise before serving, if desired.

CHICKEN, GREEN BEAN, CORN, AND FARRO SALAD WITH GOAT CHEESE

Steps:

• Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes. Drain; cool.
• Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
• Mix farro, chicken, and green beans in large bowl; add corn and green onions.
• Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
• Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese.
• Available at specialty foods stores, natural foods stores, and Italian markets.