CHICKEN BREASTS STUFFED WITH OLIVES & GOAT CHEESE
This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, I flavor the goat cheese with fresh herbs such as basil, chives, and mint.
Provided by Joanne Weir
Categories Main Course
Yield 4
Number Of Ingredients 12
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 minutes. 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 minutes.
- 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.
Nutrition Facts : ServingSize 4, Calories 340 kcal, Fat 160 kcal, SaturatedFat 7 g, TransFat 18 g, Carbohydrate 1 g, Protein 39 g, Cholesterol 110 mg, Sodium 520 mg, UnsaturatedFat 10 g
GOAT-CHEESE-&-OLIVE-STUFFED CHICKEN BREASTS
The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
- Combine goat cheese, olives and pepper in a small bowl with a fork.
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
- Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Nutrition Facts : Calories 235 calories, Fat 7 g, SaturatedFat 2 g, Cholesterol 72 mg, Carbohydrate 10 g, Protein 31 g, Sodium 247 mg, Sugar 1 g
CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE
Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.
Provided by BonnieZ
Categories Chicken Breast
Time 46m
Yield 4 serving(s)
Number Of Ingredients 19
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.
FETA & ROASTED RED PEPPER STUFFED CHICKEN BREASTS
Feta cheese, roasted peppers, spinach and more flavor these Mediterranean-inspired stuffed chicken breasts. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing it in the oven ensures that this healthy baked chicken recipe cooks evenly throughout.
Provided by Sarah Epperson Loveless
Categories Healthy Stuffed Chicken Breast Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
- Using a small knife, cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about 1/3 cup of the feta mixture; secure the pockets using wooden picks. Sprinkle the chicken evenly with salt and pepper.
- Heat oil in a large oven-safe skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 2 minutes. Carefully flip the chicken; transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. Drizzle the chicken evenly with lemon juice. Remove the wooden picks from the chicken before serving.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 1.9 g, Cholesterol 71 mg, Fat 7.4 g, Fiber 0.1 g, Protein 24.4 g, SaturatedFat 2.5 g, Sodium 352 mg, Sugar 1.1 g
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 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.
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.
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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 BREASTS STUFFED WITH GOAT CHEESE AND SPINACH
Found this at WholeFoods.com yesterday. It just jumped up a grabbed me by the throat while I was calmly crusin', and I just had to fix my version of it for dinner. It was great! Luckily we had everything in the larder, or I would have just HAD to go to the store; it grabbed me that hard! One of these days, I will share my recipes for spinach salad and brown rice pilaf that really go well with it.
Provided by Toby Jermain
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
- Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
- Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
- Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
- Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
- Preheat the oven to 375 degrees F.
- Spray an 8"x8" baking pan with nonstick cooking spray.
- In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
- Combine this mixture with the softened goat cheese, and set aside.
- If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
- Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
- Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
- Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
- Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it.
- Place the chicken in prepared baking pan, pretty side up.
- Brush with about half of the butter, and sprinkle to taste with salt and pepper.
- Cover with aluminum foil, and bake in preheated oven for 25 minutes.
- Turn oven to broil.
- Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
- Place the chicken on a serving platter and sprinkle with parsley if desired.
- Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
- Serves 4.
Nutrition Facts : Calories 424.1, Fat 26.8, SaturatedFat 11.3, Cholesterol 113.2, Sodium 580.2, Carbohydrate 10.8, Fiber 4.6, Sugar 1.9, Protein 37.7
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
GOAT'S CHEESE & THYME STUFFED CHICKEN
The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 476 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.03 milligram of sodium
GOAT CHEESE-STUFFED CHICKEN
I came up with this recipe after being inspired by a Spanish tapa I had at an amazing restaurant in Las Vegas. I basically took their goat cheese tomato sauce appetizer idea and added chicken. This is restaurant-quality and will wow any dinner guest!
Provided by Mary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 58m
Yield 4
Number Of Ingredients 15
Steps:
- Place tomatoes in a shallow dish; crush with a potato masher or by hand.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.
- Wrap chicken breasts in plastic wrap; place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
- Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.
- Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down; cook until golden brown, about 5 minutes per side. Add the tomato sauce; reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 389.6 calories, Carbohydrate 12.4 g, Cholesterol 96.2 mg, Fat 24.6 g, Fiber 2.3 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 825.9 mg, Sugar 7.7 g
GOAT CHEESE STUFFED CHICKEN BREAST
The chicken breasts are stuffed and pan seared. It is served with a balsamic butter sauce. Goes great with garlicy sauteed spinach.
Provided by threeovens
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a boning knife to cut a wided pocket in the thickest part of each breast, being careful not to cut through; season chicken on both sides with salt and pepper.
- In a sm.all bowl, mix the goat cheese with the olives, 1 teaspoon lemon peel, and 1 teaspoon rosemary; stuff the pockets with this cheese mixture and pin closed with a couple of toothpicks.
- Placed the flour in a shallow bowl and dredge the chicken in the flour, shaking off any excess.
- Heat 1 tablespoon of the butter and the oil in a heavy skillet overr medium high heat; once the butter stops foaming add the chicken and brown on both sides until golden brown (adding 1 tablespoon of butter halfway through cooking) for a total of about 15 minutes.
- Meanwhile, melt 1 tablespoon of butter in a smaller skillet over medium high heat and cook the shallots until softened, about 3 minutes; stir in the vinegar and reduce until syrupy, an additional 3 minutes.add the broth and cook 1 minute; remove from heat and whisk in the remaining 3 tablespoons of butter, 1 teaspoon lemon peel, and 1/2 teaspoon rosemary.
- Remove the toothpicks and serve the chicken drizzled with the sauce.
Nutrition Facts : Calories 496.2, Fat 32.8, SaturatedFat 18, Cholesterol 143.7, Sodium 341.6, Carbohydrate 15.8, Fiber 0.7, Sugar 1.7, Protein 33.4
GOAT CHEESE AND HERB-STUFFED CHICKEN BREASTS
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield Eight servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Divide the chicken breasts in half, removing the cartilage. Loosen the skin from the meat by running a finger underneath the skin.
- Combine the goat cheese, herbs, garlic and pepper.
- Place a generous tablespoon of the cheese mixture between the skin and the meat of each breast. Replace the skin over the cheese and tuck all the edges of the meat and skin under to form a neat package. Arrange the breasts in a large roasting pan.
- Brush the chicken with the olive oil.
- Roast for 25 to 35 minutes, or until the chicken is golden brown and cooked through. Remove to a warm platter.
- Pour off the fat from the roasting pan. Place the pan over medium-high heat. Add the wine and deglaze, scraping up bits of cheese and blending with the wine. Serve the chicken with this sauce on the side.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 452 milligrams, Sugar 0 grams, TransFat 0 grams
GOAT CHEESE AND SPINACH STUFFED CHICKEN
This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges
CHICKEN BREAST STUFFED W/ OLIVES & CHEESE
Make and share this Chicken Breast Stuffed W/ Olives & Cheese recipe from Food.com.
Provided by kelly in TO
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- By hand or by using a food processor, mince the olives, parsley, parmesan, black pepper, jalapeno, garlic, and oil. Then make a 2 inch horizontal slit through each of the chicken breasts to create a pocket. Divid the stuffing between the four breasts. then brush flour over each piece.
- Preheat oven to 400 degrees and spray a baking dish with cooking spray.
- Add oil to a skillet and saute the stuffed breasts on all sides for about 5 minutes or until just starting to brown.
- Combine the tomato sauce and basil and pour half of the mixture into the prepared baking dish. Cover with the chicken, pour the remaining sauce overtop of the chicken and spread evenly. Bake for 15 - 20 minutes or until the chicken is cooked, do not overcook. Garnish with basil.
Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 6, Cholesterol 98.3, Sodium 702.5, Carbohydrate 9.9, Fiber 1.9, Sugar 2.2, Protein 34.3
OLIVE-STUFFED CHICKEN BREASTS
I haven't made this in a long time but now that we're going back to a lowfat diet, I will. There's a star on the recipe card, so we must like it! There's a note on the card to be sure and use firm olives packed in saltwater or vinegar, NOT in oil. I would double the stuffing and use regular sized breasts, pounded to 1/4 inch. A 3 oz breast must come from a pygmie chicken or something. :) This came from Weight Watchers Simply The Best Italian, and I'm submitting it for ZWTII. Enjoy!
Provided by Chef PotPie
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
- Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
- Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
- Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
- Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
- Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.
Nutrition Facts : Calories 138.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 49.3, Sodium 201.5, Carbohydrate 8.4, Fiber 0.4, Sugar 3.8, Protein 21.2
CREAMY OLIVE-STUFFED CHICKEN
Guess what? This 7-ingredient stuffed chicken entree not only is a cinch to prepare but is good for you, too. In less than an hour, you can have dinner on the table and feel good knowing that each serving has less than 300 calories. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cream cheese, olives, oregano and pepper. Spoon 2 tablespoons down center of each chicken breast. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs., In a large ovenproof skillet, brown chicken in oil. Bake until a thermometer reads 165°, 20-25 minutes . Discard toothpicks.
Nutrition Facts : Calories 286 calories, Fat 10g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
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From italianfoodforever.com
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From cookeatshare.com
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From myfoodapi.blogspot.com
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From slimtobe.wordpress.com
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From bigoven.com
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From cookeatshare.com
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From canadianliving.com
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From crecipe.com
CHICKEN BREAST STUFFED WITH OLIVES AND GOAT CHEESE
From bigoven.com
CHICKEN BREAST AND GOAT CHEESE RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN BREAST STUFFED WITH OLIVES AND GOAT CHEESE RECIPE
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From familyfoodonthetable.com
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From lovindublin.com
CHICKEN BREAST STUFFED WITH GOAT CHEESE AND OLIVES - ANOLON
From anolon.com
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From joanneweir.com
CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE
From champsdiet.com
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