Balsamic Cherry Chicken With Goats Cheese Food

CHICKEN, GOAT'S CHEESE & CHERRY TOMATO BAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Loosen the skin from the chicken breasts and stuff each with a slice of the goat's cheese and a sprig of thyme. Put in a shallow ovenproof dish.
• Halve the cherry tomatoes and scatter around the chicken with a few more sprigs of thyme, a drizzle of olive oil and splash of white wine. Season with pepper, and salt if you wish.
• Bake for 25-30 mins until the chicken is tender and golden. Serve with Saffron wild rice (recipe right).

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.

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.

GOATS CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHER

Steps:

• Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper.
• In a bowl combine cheese, basil and zest, until well mixed.
• Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely.
• Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min's or until pork is cooked through.
• For The Sauce.
• Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork.
• To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon.
• Bon Appetit.
• 2-3 Servings depending on appetites.
• I serve this for 3.

CHICKEN WITH BALSAMIC TOMATO SAUCE AND GOAT CHEESE

Steps:

• Preheat the oven to 350°F.
• Cook the bacon until some of the fat is rendered and add the onions. Cook until the bacon is crispy and the onions are just caramelized. Add the garlic and cook for another 30 seconds to 1 minute.
• Remove the pan from the burner. Add the cans of tomatoes, the oregano, basil, parsley, balsamic vinegar, and sugar to the bacon, onions, and garlic. Mix to blend well. (Sauce can be prepared ahead of time and saved in the refrigerator).
• Put the chicken in a glass baking dish. Pour the sauce over the chicken.
• Bake for 30 minutes.
• Sprinkle the goat cheese over the chicken and bake for another 30 minutes.
• Serve over pasta with the sauce.

WARM BALSAMIC VINEGAR CHICKEN SALAD WITH GOAT CHEESE

Steps:

• Heat Olive oil on low - medium heat for about two minutes, before shimmering add onions, cook about one minute and add garlic, chicken, pepper and salt. Cook until chicken is mostly done then add wine, vinegar and chicken broth, cook three or four minutes until everything is well mixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat through and turn up heat to just above medium, simmer lightly five to ten minutes.
• Add about two tablespoons of balsamic vinegar to the lettuces and kale (and spinach if using fresh) and mix thoroughly.
• Assemble Lettuce mixture, cooked spinach, goat cheese and balsamic chicken mixture from pan in bowls and enjoy!
• cooking times are approximately I have no idea how long this took me.

BALSAMIC CHERRY CHICKEN WITH GOATS CHEESE

Steps:

• Crumble the goats cheese and mix with cherries and egg.
• Separate out the cheese mixture into two lumps. Shape into fat logs and wrap in cling film (saran wrap). Freeze for 20 minutes to firm up.
• Meanwhile, mix the jam and balsamic vinegar together and set aside.
• When the cheese logs are nearly ready, cut a slit in the side of each piece of chicken. Try to make a pocket and not allow the knife to go out the other side. Unwrap the cheese logs and insert each one into one of the pieces of chicken.
• Place the pieces of chicken into a greased baking dish with the open seam poining up. Brush the sides of the chicken with the jam-vinegar mixture.
• Bake at 200C for 20-30 minutes until the chicken is fully cooked.