Chicken With Peppers And Goat Cheese Recipes

CHICKEN SAUTé WITH PEPPERS AND GOAT CHEESE RECIPE - (4.3/5)

Steps:

• On a plate, combine flour, salt and pepper; add chicken and toss to coat. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate. Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes. Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan. Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over top. Yields about 1 cup per serving.

CHICKEN WITH PEPPERS AND GOAT CHEESE

Steps:

• Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm.
• Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced.
• To serve, spoon sauce over chicken and sprinkle with goat cheese.
• Cost per recipe*: $17.63.
• Cost per serving*: $4.41.
• *Based on average retail prices at national supermarkets.

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.

GOAT CHEESE AND SPINACH STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE

Steps:

• In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
• With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.