GRILLED CHICKEN WITH GOAT CHEESE SAUCE
Steps:
- Gather the ingredients.
- Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
- Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
- If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken. *The minimum safe temperature for chicken is 165 F / 74 C.
- Gather the ingredients.
- Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
- Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.
- Gather the ingredients.
- Combine the roasted red peppers , garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
- Taste and season, as needed, with salt and freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 422 kcal, Carbohydrate 6 g, Cholesterol 116 mg, Fiber 1 g, Protein 44 g, SaturatedFat 7 g, Sodium 759 mg, Sugar 4 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED CHICKEN WITH CHILI CREAM SAUCE
A perfect summer dish for the grill. Serve with roasted corn and Savory Grilled Potatoes. Don't forget the Margaritas! From a 1991 Bon Appetit.
Provided by Lorac
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Char chiles on grill, or over gas flame, or under broiler.
- Place in paper bag for 10 minutes, then peel, seed and chop.
- In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
- Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
- Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
- While chicken is cooking, add tomato to cream sauce and season to taste.
- To serve pour sauce over chicken and garnish with lime wedges.
GOAT'S CHEESE & THYME STUFFED CHICKEN
The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
- Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
- Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.
Nutrition Facts : Calories 476 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.03 milligram of sodium
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
CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE
Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.
Provided by BonnieZ
Categories Chicken Breast
Time 46m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, mash the goat cheese and milk together until smooth.
- Mix in the garlic, parsley, oregano, and chile flakes.
- Stir in the olives and season with salt and pepper.
- On the thickest side of each breast, cut a deep, 3-inch-long pocket.
- Using your fingers, stuff the goat cheese mixture into each pocket.
- Close by pressing the flesh together, securing with a toothpick if necessary.
- In a large frying pan, heat the oil over medium-high heat.
- Have ready a lid that's too small for the pan but will cover all the breasts.
- Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
- Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
- Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
- Drizzle the reduction over the chicken and serve.
- If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
- While the blender is running, add the oil slowly until emulsified.
- Add the spinach and cilantro and blend until smooth.
- Add the honey and season to taste with salt and pepper.
- Serve at room temperature.
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