Chicken Mushroom And Goat Cheese Burritos Food

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.

EASY BAKED CHEESY MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees. Salt and pepper chicken breasts and evenly season with Italian seasoning. In a large skillet over medium high heat add the butter. Brown each side of the chicken and place in 9x13 inch baking dish.
• Add the mushrooms, and chicken broth and simmer until tender. Add to baking dish. Bake for 15 mins uncovered. Top with cheese and bake an additional 5 until cheese is melted and chicken is cooked throughout. Garnish with fresh chopped parsley.

CHICKEN, MUSHROOM, AND GOAT CHEESE BURRITOS

Steps:

• In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
• Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
• Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
• Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.

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.

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE

Steps:

• Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.
• Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.

MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Heat a skillet over medium heat. Cook and stir onion, mushrooms, garlic, salt, and black pepper with olive oil and balsamic vinegar until onion is translucent and mushrooms are lightly browned, 3 to 5 minutes.
• Mix goat cheese and cream cheese together in a small bowl.
• Heat a large skillet over medium heat. Warm a tortilla on the hot skillet for 1 minute; flip and repeat on other side.
• Spread 1/4 goat cheese mixture onto warmed tortilla; spoon 1/4 mushroom mixture on one half of tortilla. Sprinkle 1/4 mozzarella cheese over mushroom mixture.
• Cook quesadilla until mozzarella cheese begins to melt, about 5 minutes; fold tortilla over melted cheese and press to seal. Repeat with remaining tortillas and fillings.

CHEESY CHICKEN BURRITOS RECIPE

Steps:

• Boil chicken until tender. Approximately 30 minutes.
• Chop chicken into bite sized pieces.
• Melt butter in skillet or saute pan and saute diced shallots, bell pepper, and mushrooms until tender.
• Combine chicken, shallots, pepper and mushroom mixture with cream of chicken soup and Rotel.
• Place approximately 1 cup of mixture into center of tortilla.
• Wrap into burrito and place into baking dish. Repeat until all burritos have been made. Bake in 350 degree oven for 35 minutes, removing from oven at 30 minutes to top with cheese and return to oven for last 5 minutes.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE

Steps:

• For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
• Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
• Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
• Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
• Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
• Squeeze the mushroom filling into each chicken breast.
• In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
• Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
• Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
• Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
• When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
• For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
• Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
• Plate the chicken and spoon the pan sauce over the chicken.

CRISPY CHICKEN AND GOAT CHEESE BURRITOS

Steps:

• Heat oven to 400°F.
• Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
• Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
• Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
• Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
• Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
• When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
• Heat oven to 400°F.
• To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
• Serve with guacamole if desired.

MUSHROOM AND BLACK BEAN BURRITOS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
• Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.