Chicken Breasts Stuffed With Goat Cheese Basil And Red Pepper Food

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Steps:

• For chicken:
• Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
• Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
• For sauce:
• Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

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.

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.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
• Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
• Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
• Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

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.

CHICKEN STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 350°.
• Blend goat cheese, butter, thyme, salt, pepper, basil, coriander and chives.
• Stuff the herbed cheese mixture between the skin and meat of the breast with as small an opening as possible.
• Sauté the chicken breasts, skin-side down, in oil and butter, turning once, until well-browned, 6 - 8 minutes.
• Transfer the chicken to baking pan and roast in over for 8 minutes.
• Combine shallot, garlic, pepper, vinegar, 1/2 t salt, 1/2 t pepper, oil.
• Add tomatoes.
• Arrange greens.
• Salad can be served warm or at room temperature.

STUFFED CHICKEN BREASTS WITH RED PEPPER AND GOAT CHEESE SAUCE

Steps:

• Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast.
• Add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.
• Fasten the chicken pocket, using either cook's string or wooden skewers.
• In a large frying pan heat 2 tbsp of the olive oil until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.
• Add the remaining garlic and sliced red pepper. Add the broth and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.
• Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.
• Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.

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.

BASIL CHICKEN WITH SMOKED TOMATO JAM

Steps:

• Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm., Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper., In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.

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).

CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE

Steps:

• In a small bowl, mash the goat cheese and milk together until smooth.
• Mix in the garlic, parsley, oregano, and chile flakes.
• Stir in the olives and season with salt and pepper.
• On the thickest side of each breast, cut a deep, 3-inch-long pocket.
• Using your fingers, stuff the goat cheese mixture into each pocket.
• Close by pressing the flesh together, securing with a toothpick if necessary.
• In a large frying pan, heat the oil over medium-high heat.
• Have ready a lid that's too small for the pan but will cover all the breasts.
• Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
• Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
• Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
• Drizzle the reduction over the chicken and serve.
• If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, 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.

CHICKEN BREASTS WITH GOAT CHEESE AND BASIL

Steps:

• For chicken: Preheat oven to 350°F.
• Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet.
• Pat chicken dry.
• Combine cheese, green onions and basil in small bowl.
• Season with salt and pepper.
• Spread cheese mixture lengthwise over half of each chicken piece.
• Tuck short ends in.
• Roll chicken up, starting at one long side, into tight cylinders.
• Tie ends with string to secure or secure with a toothpick (my preference).
• Dip chicken in egg, allowing excess to drip into bowl.
• Roll in breadcrumbs, shaking off excess.
• (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish.
• Pour 2 tablespoons melted butter over.
• Bake until cooked through, about 30 minutes.
• For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.
• Add mushrooms and sauté until tender, about 8 minutes.
• Add flour and stir until butter and flour are smooth.
• Add wine and simmer 3 minutes.
• Add stock and continue simmering about 3 more minutes, stirring occasionally.
• Season sauce with salt and freshly ground pepper.
• Remove string from chicken.
• Cut rolls crosswise into 1/2-inch-thick rounds.
• Top with sauce and serve immediately.