SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST
The flavors in this dish are amazing, evrything melds so well. This is a super simple meal that will definitley impress!
Provided by KLBoyle
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300.
- In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
- Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
- Dredge chicken in flour and brown on all sides in heated skillet.
- Remove chicken and place in oven while completing dish.
- Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
- Whisk in stock and cook 4-5 minute until thickened.
- Add lemon juice, parsley and roasted peppers.
- When plating, slice each breast about 1/2 inches thick and spoon sauce on top.
Nutrition Facts : Calories 367.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 92.8, Sodium 1080, Carbohydrate 20.1, Fiber 3.9, Sugar 2, Protein 37.8
GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH CARAMELIZED ONIONS + MUSHROOMS
Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut 'hasselback style' then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!
Provided by Monique of AmbitiousKitchen.com
Categories Dinner Gluten Free Grain Free Low Carb
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 chicken breast, Calories 239 kcal, Carbohydrate 5.8 g, Protein 28.7 g, Fat 12.7 g, SaturatedFat 3.6 g, Fiber 1.8 g, Sugar 1.9 g
GOAT CHEESE-MUSHROOM CHICKEN BREASTS
Provided by Amy Finley
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
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.
CHICKEN BREASTS W/MUSHROOMS & CARAMELIZED ONIONS
Make and share this Chicken Breasts W/Mushrooms & Caramelized Onions recipe from Food.com.
Provided by lizze
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with seasoned salt and pepper.
- Heat 2 tbsp olive oil in a skillet then add the breasts.
- Brown the breasts on medium heat on both sides, transfer to a baking dish and put into a 350°F oven to finish cooking.
- In the same skillet add another tbsp of oil and add the onions; sauté until translucent.
- Add a couple teaspoons of sugar and the red wine (optional) and sauté until the onions become caramelized.
- Set onions aside.
- Sauté the mushrooms in the skillet.
- Remove the breasts from the oven and spoon some of the caramelized onions atop each one, then spoon some sautéed mushrooms on each. Finally, sprinkle some blue cheese over the mushrooms and place under the broiler for a couple minutes until the cheese becomes slightly browned.
- Serve the breasts on a nest of angel hair pasta or bed of wild rice or couscous.
HERB GOAT CHEESE-STUFFED CHICKEN BREASTS
Savoury stuffed chicken breasts served with a sun-dried tomato-cream sauce that's out of this world. The breasts may be prepared ahead of time. Adapted from Chicken Farmers of Canada.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
- With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book. Place between sheets of plastic wrap; pound with mallet to even thickness.
- Roll 2 tablespoons of the filling into a log shape; place into crease of chicken breast. Fold top and bottom over ends of log; fold side edges of chicken over log to overlap. Turn chicken over so seam is underneath. Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.)
- Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375 degree oven until chicken is cooked through about 20-30 minutes.
- In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes. Drain and dice.
- In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes. Transfer to bowl.
- Increase heat to medium-high. Add remaining butter; saute mushrooms and garlic until softened, about 5 minutes. Return onions to pan. Add sherry; cook until reduced by half, about 3 minutes. Stir in tomatoes.
- Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes.
- Slice each chicken breast on angle into 4 pieces. Spoon sauce onto plates; arrange chicken over sauce.
Nutrition Facts : Calories 869.2, Fat 58.3, SaturatedFat 31.5, Cholesterol 292.7, Sodium 757.2, Carbohydrate 16.1, Fiber 2.4, Sugar 7, Protein 68.7
SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS
This recipe takes a little bit of work -- but the result is well worth it! How can you go wrong with creamy goat cheese, spinach, and bacon, all stuffed inside of chicken?
Provided by MariaMiller
Categories Chicken Breast
Time 50m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Heat olive oil in skillet over medium heat.
- Add onions and saute until translucent.
- Add spinach and real bacon bits, continue to cook until spinach is wilted.
- Remove from heat to cool.
- Prepare chicken breasts by trimming any visible fat and cutting into the side to form a pouch.
- Once spinach mixture has cooled, crumble goat cheese over it and combine.
- Stuff spinach mixture into chicken breasts and seal with toothpicks.
- Combine breadcrumbs, parmesan cheese, salt, and pepper.
- Dip each chicken breast into the beaten egg, then coat well with the breadcrumb mixture.
- Spray each chicken breast with olive oil cooking spray and bake for 30 minutes or until cooked through.
Nutrition Facts : Calories 427.3, Fat 21.7, SaturatedFat 10.3, Cholesterol 202, Sodium 852, Carbohydrate 14.3, Fiber 1.7, Sugar 2.6, Protein 42.4
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SPINACH
Found this at WholeFoods.com yesterday. It just jumped up a grabbed me by the throat while I was calmly crusin', and I just had to fix my version of it for dinner. It was great! Luckily we had everything in the larder, or I would have just HAD to go to the store; it grabbed me that hard! One of these days, I will share my recipes for spinach salad and brown rice pilaf that really go well with it.
Provided by Toby Jermain
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
- Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
- Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
- Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
- Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
- Preheat the oven to 375 degrees F.
- Spray an 8"x8" baking pan with nonstick cooking spray.
- In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
- Combine this mixture with the softened goat cheese, and set aside.
- If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
- Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
- Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
- Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
- Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it.
- Place the chicken in prepared baking pan, pretty side up.
- Brush with about half of the butter, and sprinkle to taste with salt and pepper.
- Cover with aluminum foil, and bake in preheated oven for 25 minutes.
- Turn oven to broil.
- Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
- Place the chicken on a serving platter and sprinkle with parsley if desired.
- Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
- Serves 4.
Nutrition Facts : Calories 424.1, Fat 26.8, SaturatedFat 11.3, Cholesterol 113.2, Sodium 580.2, Carbohydrate 10.8, Fiber 4.6, Sugar 1.9, Protein 37.7
TENDER STUFFED CHICKEN BREAST FILLED WITH MUSHROOMS, SPINACH
This chicken is filled with mushrooms, onions, spinach, and garlic. Serve with garlic mashed potatoes.
Provided by Rita1652
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Heat 1 tablespoon of the olive oil. Saute mushrooms, onions, and garlic for 4 minutes. Add spinach and wine cook until wine is evaporated.
- Season with thyme, rosemary, salt, and pepper and allow to cool.
- Place chicken between plastic wrap and pound thin.
- Season both sides of breast with salt and pepper.
- Add egg to stuffing and place half the stuffing in each breast.
- Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
- Dredge each of the chicken breast with the flour.
- Heat butter and the last 1 tablespoon of oil in a pan.
- Brown chicken on all sides 5-10 minutes.
- Place into a hot oven for 15 minutes.
- Remove string before serving.
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