Chicken Goat Cheese And Green Bean Roll Ups Food

CHICKEN ROLL UPS

Steps:

• Prepare you chicken and shred it finely. I used a food processor and pulsed it a few times to shred it easily.
• Add the shredded chicken to a mixing bowl and add the rest of the ingredients and stir well until creamy.
• Open the can of biscuits and roll out each individual one to flatten them out a bit.
• Spoon a heaping tablespoon of the chicken creamy mixture to the biscuit dough and fold the dough over the filling. It is ok if some of the filling comes out, as it bakes it will set up.
• Bake at 400* for about 15 minutes and the biscuits are golden brown.
• Allow to cool for a few minutes before serving.
• These could be made up in advance and frozen for a few weeks, and heated in a 350* for about 10 minutes.

CHICKEN ROLL-UPS WITH GOAT CHEESE AND ARUGULA

Steps:

• Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
• In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.
• Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes. Remove toothpicks, and slice chicken crosswise before serving, if desired.

CHICKEN ROLL-UPS WITH GOAT CHEESE AND ARUGULA

Steps:

• Preheat oven to 425°.
• Season chicken with salt and pepper.
• On a clean work surface, lay cutlets flat (smooth sides down).
• Dividing ingredients evenly, layer each cutlet with arugula; top with crumbled goat cheese in the center.
• Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
• In a large nonstick ovenproof skillet, heat oil over medium-high heat.
• Place chicken in pan, seam side down, and cook until until golden brown, 1 to 2 minutes.
• Turn chicken over.
• Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
• Remove toothpicks, and slice chicken crosswise before serving, if desired.

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD

Steps:

• Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
• Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
• Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
• Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.

CHICKEN, GOAT CHEESE AND GREEN BEAN ROLL UPS

Steps:

• pound chicken until it is flat and wide.
• layer goat cheese, swiss, green beans( lay across the chicken the opposite way you will roll the chicken)sprinkle garlic and italian seasoning.
• Roll chicken and place seem side down in baking dish with just a tsp of olive oil
• spoon brushetta on top of chicken and sprinkle with italian seasoning.
• bake at 425 for about 30 mins until cooked.
• don't forget to spoon sauce from the bottom of the baking dish on top of the chicken. That's where the goat cheese ends up!

CHICKEN, GOAT CHEESE, AND GREENS

Steps:

• Preheat oven to 350 degree F.
• Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish.
• Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish.
• In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish.
• Sprinkle 1 tablespoon of the snipped herbs over the chicken and chard.
• Sprinkle salt and 1/8 teaspoon pepper over chard only.
• Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender.
• Meanwhile, sprinkle cheese with remaining 1 tablespoon snipped herbs and 1/8 teaspoon pepper.
• Transfer chicken to a serving platter.
• Place several of the goat cheese rounds on top of chicken.
• Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid.
• Serve chard and remaining cheese with.
• chicken.
• Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.

SOUTHWEST CHICKEN ROLL UPS

Steps:

• Pound chicken breasts flat.
• Place 1 oz of the cream cheese and 1 oz of the green chiles in the center of each breast.
• Roll up.
• Wrap each breast with 1 slice of bacon in a spiral fashion. Use toothpicks to secure if needed.
• Place chicken in a 9x13 baking pan.
• In bowl, combine soup,mayonnaise, milk, lemon juice, red pepper flakes, salt and pepper.
• Pour mixture over chicken and bake at 325 degrees for 1 hour or until done.

REFRIED BEAN ROLL UPS

Steps:

• Mix beans, salsa and chili powder in 1-quart saucepan.
• Heat over medium heat about 5 minutes, stirring occasionally, until warm.
• Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly.
• Top with lettuce and cheese.
• Fold over sides and ends of tortillas.
• Serve with additional salsa if desired.