GOAT CHEESE-STUFFED CHICKEN WITH APRICOT GLAZE
"My original version of this recipe used several tablespoons of butter versus a tablespoon of olive oil. It also used dried apricots and honey and more of the cheese." -David Dahlman, Chatsworth, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots; spread over the center of each chicken breast. Roll up and secure with toothpicks., In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm., In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half., Return chicken to the pan; cook, covered until a thermometer inserted in chicken reads 165°, 6-7 minutes. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley.
Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 695mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 41g protein.
GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
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-STUFFED CHICKEN
Goat cheese is a luscious and creamy cheese that's lower in calories, fat, and sodium than other soft cheeses. Here, we combine it with fresh herbs and garlic, then stuff the mixture inside chicken breasts for a deliciously speedy weeknight dinner.
Provided by Ann Taylor Pittman
Time 25m
Yield Serves 4 (serving size: 1 breast)
Number Of Ingredients 8
Steps:
- Combine parsley, thyme, goat cheese, and grated garlic. Cut a slit in each chicken breast to form a pocket; stuff with mixture. Sprinkle with salt and pepper. Heat olive oil in a skillet over medium-high. Cook chicken 6 minutes per side.
Nutrition Facts : Calories 274, Carbohydrate 1 g, Cholesterol 131 mg, Fat 10.9 g, Fiber 0.0 g, Protein 41 g, SaturatedFat 3.5 g, Sodium 382 mg, Sugar 0 g
BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
I made this up and my husband and kids loved it!
Provided by Amber Maechler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
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).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
GOAT CHEESE AND APRICOT STUFFED CHICKEN RECIPE - (5/5)
Provided by Wewah
Number Of Ingredients 14
Steps:
- Combine goat cheese with 2 T. chopped pistachios chopped dried apricots Slit one side of each breast to create a pocket and stuff with the goat cheese mixture. Combine 1/2 c. bread crumbs 2 T. chopped pistachios Beat the egg and dip the chicken in the egg. Coat the egg-coated chicken in the bread-crumb mixture. Season with the salt and pepper Heat 2 T. vegetable oil in a large skillet on medium high and cook the chicken 3 minutes per side. Bake in a baking dish in 375 degree oven for 12 minutes. Cook 1 cup couscous and 1 cup vegetable broth and season with salt and pepper. Stir in chopped baby arugula.
GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS
Steps:
- Preheat the oven to 400 degrees F.
- In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
- Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
- Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
- After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
- Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.
BALSAMIC-GLAZED CHICKEN SANDWICHES WITH GOAT CHEESE
Found this in Cooking Light and surprise, everyone liked it (that's rare in our house). My DS uses plain cream cheese instead of the goat cheese but my DH & I like the slight tang of the goat cheese.
Provided by greksgirl
Categories Lunch/Snacks
Time 1h
Yield 3 sandwiches, 3 serving(s)
Number Of Ingredients 13
Steps:
- Combine the vinegar, soy sauce, red wine and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar disolves. Cook until reduced to 1/2 cup (about 12 minutes). Remove from heat and cool slightly.
- While the vinegar cooks, spray a large non-stick skillet with non-stick cooking spray and heat on med-high heat. Sprinkle the chicken with the salt and pepper and brown to desired doneness, at least 4 minutes per side. Remove form the skillet and cover, keeping it warm. Add the olive oil to the skillet and spread around to coat the bottom well, add the onion and cook, stirring often to prevent burning, till brown or carmelized. Remove from heat.
- Thinly slice the chicken. Spread a thin layer of cheese over the bottom of each roll, divide the chicken between each roll and top with the onion. Drizzle each with a small amount of the vinegar mixture(about 1 Tbsp.) and top with the arugula, if desired.
Nutrition Facts : Calories 548, Fat 17.6, SaturatedFat 7.4, Cholesterol 121.1, Sodium 1069.6, Carbohydrate 39.5, Fiber 2.1, Sugar 7, Protein 51.7
GOAT CHEESE-STUFFED CHICKEN
I came up with this recipe after being inspired by a Spanish tapa I had at an amazing restaurant in Las Vegas. I basically took their goat cheese tomato sauce appetizer idea and added chicken. This is restaurant-quality and will wow any dinner guest!
Provided by Mary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 58m
Yield 4
Number Of Ingredients 15
Steps:
- Place tomatoes in a shallow dish; crush with a potato masher or by hand.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.
- Wrap chicken breasts in plastic wrap; place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
- Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.
- Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down; cook until golden brown, about 5 minutes per side. Add the tomato sauce; reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 389.6 calories, Carbohydrate 12.4 g, Cholesterol 96.2 mg, Fat 24.6 g, Fiber 2.3 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 825.9 mg, Sugar 7.7 g
HERB GOAT CHEESE-STUFFED CHICKEN BREASTS
This prizewinning recipe features robust flavours treated with the utmost delicacy. These savoury stuffed chicken breasts are served with a sun-dried tomato-cream sauce that's out of this world.
Provided by Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Stacey Clayton
Yield 8
Number Of Ingredients 19
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 Tbsp (30 mL) 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°F (190°C) oven until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
- 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; sauté 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 :
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- Combine all of the marinade ingredients in a blender (I put mine in a cup and used my immersion blender) and blend until ingredients are well combined. Transfer the blended marinade to a gallon Ziploc bag and set aside.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through (we’re doing this before marinating so we don’t have to cut slippery marinated breasts). Add the chicken to the bag and seal. Use your hands to massage the chicken through the bag and make sure the breasts are evenly coated with marinade. Place the bag in your refrigerator and allow the chicken to marinate for 6-10 hours, turning the bag once or twice if possible to make sure the chicken is evenly coated by the marinade.
- When the chicken is done marinating, pre-heat your oven to 400 degrees and line a baking sheet with parchment paper. Remove the chicken breasts from the marinade and transfer to the baking sheet. Open each breast at the slit and spread one ounce of the goat cheese across the bottom inside surface of each breast. Sprinkle the sliced basil over top of the goat cheese in each breast and follow with the chopped apricots. Close the breast, folding the top half back over the apricots and cheese.
- Place the baking sheet of breasts into the pre-heated oven and bake for 30-35 minutes until chicken is cooked through. Serve warm.
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- Preheat the oven to 400°. Spread the walnuts in a pie plate and toast for 6 minutes, until fragrant. Let cool, then chop.
- In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to flatten them.
- In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes. Transfer the chicken breasts to a platter and keep warm.
- Add the lemon juice and stock to the skillet and cook over moderately high heat, scraping up any browned bits stuck to the pan. Simmer for 3 minutes. Stir in the walnut oil, parsley and the remaining chopped walnuts. Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.
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- Take each chicken breast and cut a slit lengthwise. Stuff each breast with the goat cheese mixture and sprinkle the chicken with salt and pepper.
- Heat the olive oil in a non-stick skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side or until cooked throughly. Squeeze the lemon juice on the chicken just before serving.
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