Chicken Breast Stuffed With Smoked Salmon And Goats Cheese Food

CHICKEN BREAST STUFFED WITH SMOKED SALMON AND GOATS CHEESE

Steps:

• Preheat oven to 200°C (180°C fan-forced).
• Combine potato, parsley, garlic and oil in medium bowl. Layer potato mixture in 2.5-litre (10-cup) ceramic baking dish, pour over milk. Roast, uncovered, about 40 minutes or until potato is just tender.
• Meanwhile, combine chives and cheese in small bowl. Cut fillets in half horizontally almost all the way through, open out each fillet. Spread each fillet with a quarter of the cheese mixture, top with one slice of salmon and a quarter of the spinach. Roll each fillet tightly to enclose filling, secure with toothpicks.
• Cook chicken in large oiled frying pan, uncovered, until browned.
• Place chicken on cooked potato, roast, uncovered, in oven about 15 minutes or until chicken is cooked through. Stand 5 minutes, remove toothpicks, slice chicken thickly.
• Serve chicken with potato and accompanied with a spinach salad.

GOAT'S CHEESE & THYME STUFFED CHICKEN

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
• Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

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).

ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS

Steps:

• For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
• For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
• Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
• To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
• For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
• While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
• Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.

CHICKEN BREAST STUFFED WITH SMOKED SALMON WITH CHEESE AND SALMON

Steps:

• Preheat oven to 190°C.
• Make a deep cut into each chicken breast and insert a slice of smoked salmon.
• Place on greased baking tray and place in preheated oven for 30 minutes.
• When the chicken has been in the oven for about 15 minutes, start to prepare the sauce.
• Mix the flour and butter together and put in a pan on gentle heat for one minute then gradually add the milk and whisk to remove any lumps.
• When all the milk has been added and any lumps whisked out add the smoked salmon and stir till well mixed. then add the nutmeg and black pepper to taste.
• When the sauce begins to thicken to the required consistency and the cheese and stir in till melted.
• I normally serve this with only a little sauce on the plate with baby veg. taking the remaining sauce to the table so guest can help themselves, and it all goes.
• Enjoy.

GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE

Steps:

• Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
• In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

GOAT CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
• In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
• In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
• One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
• In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
• Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
• In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
• In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
• Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
• Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
• In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
• Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
• On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
• Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
• When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
• Remove from the heat, sprinkle with the parsley and serve immediately.

CHICKEN BREAST STUFFED WITH GOATS CHEESE AND BASIL

Steps:

• Wash and dry the chicken Breasts
• Cut a pocket in the side of each breast.
• Pick and roughly chop the basil leaves.
• Mix with the goat cheese and season with salt and pepper.
• Stuff the chicken breasts with the mixture and secure with toothpicks.
• Season with salt and pepper, heat the oil and brown on both sides .
• Reduce the heat and cook over a low heat for 20 minutes turning every so often.
• SALAD.
• Tear and wash the lettuce.
• Mix the honey and lemon juice and oil with a little water.
• Season with Salt and Pepper.
• Toss with the lettuce.
• Serve the chicken breasts over the tossed lettuce.

CHICKEN STUFFED WITH GOAT'S CHEESE & TARRAGON

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.

SMOKED SALMON AND SPINACH STUFFED CHICKEN

Steps:

• Heat oven to 350°F.
• On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
• Cover with 2 more sheets of wrap.
• Gently pound chicken to 1/2-inch thick.
• Remove plastic.
• Season chicken with salt and pepper.
• Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
• Divide mixture between chicken, placing mixture in center of chicken horizontally.
• Gently roll chicken.
• Place on cookie sheet.
• Secure each with 2 wooden skewers.
• Bake 40 minutes.
• Let rest 5 minutes.
• With a sharp knife slice each into 4 pieces.