Cranberry Goat Cheese And Chicken Wraps Food

CRANBERRY CHICKEN WRAPS

Steps:

• In a small bowl, combine the chicken, apple, 1/4 cup Miracle Whip, cranberries, feta cheese, rosemary and pepper. Spread remaining Miracle Whip over tortillas. Top with chicken mixture and spinach. Serve open-faced or rolled up and secured with toothpicks.

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.

CRANBERRY, GOAT CHEESE AND CHICKEN WRAPS

Steps:

• sit goat cheese out prior to making so it can soften.
• preheat oven to 350 and lightly toast walnuts for 8 minutes, stirring halfway through.
• use electric mixer to beat together goat cheese and honey.
• add the walnuts, dried cranberries and cranberry sauce.
• heat flatbreads in oven for 4 minutes.
• spread goat cheese mixture over bread.
• top with chicken and spinach leaves.
• tightly roll up jelly roll style.
• cut into small rounds.

SUNNY'S EASY CHEESE AND CRANBERRY STUFFED CHICKEN WITH CRANBERRY GLAZE

Steps:

• Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
• Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
• Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
• Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
• Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
• Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.

GOAT CHEESE AND CRANBERRY PARCELS

Steps:

• Cut each piece of phyllo into 4 quarters. Cut the cheeses in half width ways.
• To make a parcel, put one of the pieces of phyllo on a work surface and brush with olive oil.
• Put another piece over it at right angles to make a cross and brush with olive oil again. Lay a third piece diagonally, as if you were making a star shape, brush with oil, then top with the final piece, diagonally, to complete the 'star', and brush with oil.
• Place one of the pieces of cheese, cut-side up, in the centre of the pastry and put a heaped teaspoon of cranberry sauce on top of it.
• Fold up the sides of the phyllo and scrunch them at the top so they hold together. Brush all over with olive oil. Make three more parcels in the same way.
• Place all the parcels on a lightly oiled baking sheet and bake in a preheated oven, 400F, for 15-20 minutes, or until crisp and lightly browned.
• Serve at once with a leafy salad dressed with vinaigrette.