Grilled Chicken Breast With Black Beans And Goat Cheese Sauce Food

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GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE



Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 15

8 ounces soft goat cheese
1/4 cup chopped nicoise olives
1 red pepper, roasted, peeled, seeded and chopped
1 tablespoon fresh finely chopped thyme
Salt and freshly ground pepper
4 large boneless chicken breast, pounded thin
2 tablespoons olive oil
2 poblanos, smoked, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaves
2 teaspoons honey
Salt and freshly ground pepper

Steps:

  • Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
  • In a blender, 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.

CHICKEN, BLACK BEAN AND GOAT CHEESE TOASTADAS



Chicken, Black Bean and Goat Cheese Toastadas image

Categories     Bean     Chicken     Herb     Goat Cheese     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 25

For beans
2 tablespoons olive oil
1 red onion, chopped
2 large jalapeño chilies, seeded but not deveined, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 16-ounce cans black beans, rinsed, drained
2 tablespoons fresh lime juice
For chicken
2 tablespoons olive oil
1 1/2 pounds boneless chicken breasts, skinned, cut into 3/4-inch pieces
1 1/2 teaspoon chili powder
3/4 teaspoon ground cumin
For salad
4 cups sliced romaine lettuce
1 medium head radicchio, sliced
1/2 cup fresh cilantro leaves
Vegetable oil
6 corn tortillas
1/4 cup olive oil
1 tablespoon fresh lime juice
2 tablespoons (about) water
1/2 pound goat cheese, crumbled
Avocado Salsa
6 fresh cilantro springs

Steps:

  • Make beans:
  • Heat olive oil in heavy medium saucepan over medium-low heat. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans and lime juice. Cook until heat through, stirring and mashing beans slightly with spoon, about 4 minutes. (Can be prepared 1 day ahead. Cover and chill.)
  • Make chicken:
  • Heat oil in heavy large skillet over high heat. Add chicken and sprinkle with salt and pepper. Stir until almost cooked through, about 3 minutes. Add chili powder and cumin and stir until cooked through, about 30 seconds. Remove from heat.
  • Make Salad:
  • Combine first 3 ingredients in large bowl.
  • Add oil to depth of 1/4 inch to heavy medium skillet. Heat over medium-high heat until just beginning to smoke. Add tortilla and cook until crisp, abut 30 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
  • Add 1/4 cup olive oil to salad; toss Season with salt and pepper. Add 1 tablespoon lime juice; toss. Rewarm beans over medium-low heat, stirring and thinning slightly with water. Place 1 tortilla on each plate. Spread with beans. Sprinkle with cheese. Top with salad, then chicken, salsa and cilantro.

CHICKEN, BLACK BEAN AND GOAT CHEESE TOSTADAS



Chicken, Black Bean and Goat Cheese Tostadas image

Make and share this Chicken, Black Bean and Goat Cheese Tostadas recipe from Food.com.

Provided by MsKittyKat

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 red onion, chopped
2 large jalapeno chiles, seeded but not deveined,minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (16 ounce) cans black beans, rinsed,drained
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 1/2 lbs boneless chicken breasts, skinned,cut into 3/4 inch pieces
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
4 cups sliced romaine lettuce
1 head radicchio, sliced
1/2 cup fresh cilantro leaves
vegetable oil
6 corn tortillas
1/4 cup olive oil
1 tablespoon fresh lime juice
2 tablespoons water (about)
1/2 lb goat cheese, crumbled
1/2 cup guacamole (optional)
6 sprigs fresh cilantro

Steps:

  • Make beans:.
  • Heat olive oil in heavy medium saucepan over medium-low heat.
  • Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes.
  • Add chili powder and cumin; stir 30 seconds.
  • Add beans and lime juice.
  • Cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
  • (Can be prepared 1 day ahead. Cover and chill.).
  • Make chicken:.
  • Heat oil in heavy large skillet over high heat.
  • Add chicken and sprinkle with salt and pepper.
  • Stir until almost cooked through, about 3 minutes.
  • Add chili powder and cumin and stir until cooked through, about 30 seconds.
  • Remove from heat.
  • Make Salad:.
  • Combine first 3 ingredients in large bowl.
  • Add oil to depth of 1/4 inch to heavy medium skillet.
  • Heat over medium-high heat until just beginning to smoke.
  • Add tortilla and cook until crisp, abut 30 seconds per side.
  • Drain.
  • Repeat with remaining tortillas.
  • Add 1/4 cup olive oil to salad; toss Season with salt and pepper.
  • Add 1 tablespoon lime juice; toss.
  • Rewarm beans over medium-low heat, stirring and thinning slightly with water.
  • Place 1 tortilla on each plate.
  • Spread with beans.
  • Sprinkle with cheese.
  • Top with salad, then chicken, guacamole and cilantro.

CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE



Crock-Pot Chicken With Black Beans & Cream Cheese image

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Provided by Jen Santiago

Categories     One Dish Meal

Time 4h3m

Yield 4 serving(s)

Number Of Ingredients 5

4 -5 boneless chicken breasts, frozen
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Steps:

  • Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
  • Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
  • Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
  • Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
  • All done and enjoy!

Nutrition Facts : Calories 679.2, Fat 35, SaturatedFat 15.2, Cholesterol 155.3, Sodium 913.4, Carbohydrate 50.1, Fiber 11.2, Sugar 9.9, Protein 45.9

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