Chicken Goat Cheese And Greens 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, GOAT CHEESE, AND GREENS

Steps:

• Preheat oven to 350 degree F.
• Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish.
• Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish.
• In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish.
• Sprinkle 1 tablespoon of the snipped herbs over the chicken and chard.
• Sprinkle salt and 1/8 teaspoon pepper over chard only.
• Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender.
• Meanwhile, sprinkle cheese with remaining 1 tablespoon snipped herbs and 1/8 teaspoon pepper.
• Transfer chicken to a serving platter.
• Place several of the goat cheese rounds on top of chicken.
• Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid.
• Serve chard and remaining cheese with.
• chicken.
• Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.

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.