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
POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH
Provided by Tom Valenti
Categories Cheese Chicken Leafy Green Poultry Poach Sauté Goat Cheese Spinach Healthy
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make filling:
- Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
- Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
- When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
- If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
- Make and assemble chicken:
- Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
- Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
- Place one-fourth of the cooled prepared filling in the center of each breast.
- Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
- Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
- If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
- To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
- Remove the chicken breasts with tongs and allow to rest for 5 minutes.
- Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.
CHICKEN STUFFED WITH GOAT'S CHEESE & TARRAGON
Versatile chicken breasts work perfectly when stuffed with cheese, tarragon and chilli and wrapped in crispy proscuitto
Provided by James Martin
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. Beat together the goat's cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don't pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
- Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.
Nutrition Facts : Calories 328 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Protein 47 grams protein, Sodium 2.5 milligram of sodium
GOAT CHEESE AND OLIVE-STUFFED CHICKEN BREASTS
Categories Chicken Olive Bake Quick & Easy Goat Cheese Spring Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
- To form a pocket in chicken for filling:
- Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.
- Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.
KATE'S GOAT CHEESE STUFFED ROASTED CHICKEN LEG IN WINE SAUCE
Roasted chicken skin becomes golden and crisp while goat cheese melts next to the leg meat keeping it moist and juicy. Potatoes and zucchini absorb the flavors of the white wine garlic lemon sauce as they brown next to the chicken in an easy but impressive one pot meal.
Provided by Garden Gate Kate
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F degrees. Place oven rack in middle position.
- In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs.
- Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
- In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan.
- In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini.
- Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini).
- Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.
Nutrition Facts : Calories 1111.5, Fat 61.4, SaturatedFat 27.7, Cholesterol 220.4, Sodium 447.4, Carbohydrate 84.8, Fiber 5.8, Sugar 5.2, Protein 56.4
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