Goat Cheese Mushroom Chicken Breasts Food

GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH CARAMELIZED ONIONS + MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don't cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
• Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
• Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
• Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
• Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.

GOAT CHEESE AND MUSHROOM STUFFED 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.

STUFFED CHICKEN BREAST WITH GOAT CHEESE, BASIL, AND A MUSHROOM SAUCE (FEATURING MEREDITH DAIRY)

Steps:

• In a small bowl, cream together the Meredith Dairy marinated sheep and goat cheese, basil, thyme, a few shakes of salt and some pepper. (The goat cheese is easier to mix and spread at room temperature).
• Pound the chicken breasts and spread half of the cheese mixture onto half of each breast as shown.
• Fold the ends in, then start rolling at the long end to form a cylinder.
• Tie with kitchen string or use toothpicks to secure the breasts. I've used both successfully, but the toothpicks can sometimes be more difficult to remove.
• Next, put the flour, egg and breadcrumbs (add some salt and pepper to the these) into shallow pans or dishes. Roll in flour, dip in egg, and then in breadcrumbs.
• Pre-heat the oven to 350˚F (175˚C) then heat 2 or 3 tablespoons of the oil from the Meredith Dairy jar in a cast iron skillet or other oven-proof pan.
• When hot, add the stuffed chicken breasts and brown all over. (NOTE: the chicken only needs to be browned on the outside, not thoroughly cooked, as we'll finish it off in the oven next.)
• Turn the burner off and put the cast iron pan into the oven for about 15 or 20 minutes. (While the chicken is in the oven, make the mushroom cream sauce.) Allow to cool for about 5 minutes then move to a wooden board.
• Put the oil and butter in a saute pan, then add the sliced mushrooms. Cook for about 6 minutes, then add a splash or two of white wine and salt and pepper.
• Cook for another 3 or 4 minutes then add the cream.
• Stir well and when it just starts to simmer, remove the pan from the heat and add 1 or 2 Tbsp of butter and swirl around. Taste and adjust the salt and pepper as needed. Pour into a serving dish and keep warm.
• Remove the string and cut the stuffed chicken breast into 1/2 inch slices with a sharp knife. Arrange slices on a plate and serve with your desired sides, such as roast potatoes and a vegetable or salad. Adorn with a sprig of basil or thyme.
• Pass the mushroom sauce separately for guests to serve themselves.

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.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

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.

GOAT CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
• In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
• In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
• One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
• In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
• Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
• In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
• In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
• Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
• Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
• In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
• Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
• On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
• Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
• When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
• Remove from the heat, sprinkle with the parsley and serve immediately.

ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.
• In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.
• Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
• Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
• Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and 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.

GOATS CHEESE STUFFED CHICKEN BREAST WITH A CREAMY MUSHROOM SAUCE

Steps:

• For the chicken.
• Pound chicken breasts with meat mallet to flatten slightly.
• Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
• Pre-Heat oven to 180c and bake for 50mins.
• For the mushroom sauce.
• Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
• Add wine, both mustard's and stock stir until combined.
• Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
• To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
• For a photo visit http://the-best-recipes.blogspot.com/.

GOAT CHEESE MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.