Chicken With Apples And Goat Cheese Food

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 WITH APPLES AND GOAT CHEESE

Steps:

• Cut the prepared poblano chile into 1/4-inch-thick strips (rajas); set aside. Mash the garlic and about 1 teaspoon salt together with the side of knife to make a paste; set aside.
• Season the chicken breasts with a little salt. In a large, heavy skillet, heat the oil over medium-high heat. Brown the chicken pieces lightly on both sides, 2 1/2 to 3 minutes per side. Decrease the heat to medium; add the garlic paste and sauté 30 seconds (do not let it burn). Stir in the green chile powder, oregano, and apple cider. Cook, uncovered, until the liquid is reduced to a syrup and the chicken is cooked through, about 6 minutes. Remove from the heat. Slice the chicken breasts into 1/4-inch-thick strips and return the strips to the pan along with the apples and the rajas. Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnish, fold, and eat right away.

CHICKEN BREAST STUFFED WITH APPLE AND GOAT CHEESE

Steps:

• Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
• Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
• Sprinkle the flour onto a sheet of waxed paper.
• In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
• Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
• Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperature).
• In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towels and serve.