Chicken Goat Cheese And Greens Food

WARM GOAT CHEESE IN PHYLLO

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

GREEN HERBED LEMON CHICKEN BURGERS WITH GOAT CHEESE

Steps:

• Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
• Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
• Combine the mayonnaise and lemon juice in a small bowl.
• Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
• Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
• Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.

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.

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.

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.

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'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 AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE

Steps:

• Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
• Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
• Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
• Cover with foil and bake at 350°F for 30 minutes.

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!