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
CHICKEN WITH HERBED GOAT CHEESE
Steps:
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE
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.
GRILLED CHICKEN WITH GOAT CHEESE AND APPLES
Categories gluten-free low-calorie low-carb nut-free autumn Summer dessert main dish
Time 45m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Top each breast with 2 tablespoons of the apple-cheese mixture.
CHICKEN WITH APPLES AND GOAT CHEESE
Steps:
- Cut the prepared poblano chile into 1/4-inch-thick strips (rajas); set aside. Mash the garlic and about 1 teaspoon salt together with the side of knife to make a paste; set aside.
- Season the chicken breasts with a little salt. In a large, heavy skillet, heat the oil over medium-high heat. Brown the chicken pieces lightly on both sides, 2 1/2 to 3 minutes per side. Decrease the heat to medium; add the garlic paste and sauté 30 seconds (do not let it burn). Stir in the green chile powder, oregano, and apple cider. Cook, uncovered, until the liquid is reduced to a syrup and the chicken is cooked through, about 6 minutes. Remove from the heat. Slice the chicken breasts into 1/4-inch-thick strips and return the strips to the pan along with the apples and the rajas. Remove from the heat, sprinkle with cheese, and serve immediately or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnish, fold, and eat right away.
GRILLED CHEESE WITH BACON AND APPLES
I got this recipe off of Tyler Florence Ultimate. It was such a weird combo and I was in the mood for grilled cheese, so I tried it. WOW - I'll never have a plain old grilled cheese sandwich again! I'm adding some tweaks in his original recipe - this is how I made it. Bacon can be cooked in the oven or a skillet, I just prefer the oven so I used that.
Provided by lazy gourmet
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line baking sheet with foil and arrange bacon slices. They can be touching but make sure they do not overlap.
- Bake 15-25 minutes depending on your desired tastes - I like my bacon extra crispy so I went the full 25. Remove and drain on paper towels.
- Heat large skillet over medium heat.
- Assemble sandwich; generously spread Dijon on 4 slices of bread. Top with slices of cheddar, 3 pieces of bacon, apple slices and additional cheddar. Place the remaining bread on top and spread with butter.
- Place on skillet buttered side down and butter the remaining side. Cook until cheese starts to melt and bread is browned, about 4 minutes. Flip the sandwich and continue to cook until cheese is melted and bread is golden brown, about 2-3 minutes.
GRILLED BASIL-TOMATO-GOAT CHEESE CHICKEN
Our herb boxes runneth over with basil... there's always chicken on hand... what else to do on a summer night than this amazingly gourmet-tasting but INCREDIBLY simple recipe? I originally got this recipe from some high-end cooking magazine but have tailored it - and guests love it! (not to mention my husband...)
Provided by wasabipea00
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- trim chicken breasts and slice a slit into the breast as though cutting into two thin layers.
- within each breast, layer the tomatoes, fresh basil, and goat cheese. hold together with toothpicks or kabob sticks cut in half.
- grill as you would normally grill chicken breast on the barbeque.
- devour!
- (also tasty with a touch of dijon mustard).
Nutrition Facts : Calories 261.8, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 94.6, Carbohydrate 2.6, Fiber 0.8, Sugar 1.6, Protein 30.9
GRILLED TOMATO, BASIL, AND GOAT CHEESE SANDWICHES
Categories Sandwich Cheese Tomato Vegetarian Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
- Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
- Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.
GRILLED CHICKEN AND GOAT CHEESE SALAD
Prepare this delicious meal-sized salad for up to 6 people. It does take more work than your typical salad, but is worth it in the end. Your dinner guests will be impressed with your cooking skills-and will love that you're serving healthy food!
Provided by Roy A.
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat grill or broiler. With your finger, gently make a pocket between the skin and meat of each chicken breast. Insert the goat cheese medallions into the pockets, overlapping as necessary. Sprinkle the chicken with salt and ground pepper. Brush bell peppers and onion with olive oil. Sprinkle with salt and ground pepper, set aside.
- 2. Place chicken on grill rack, skin sides up, over medium heat. Grill for 3-5 minutes, or until browned. Turn chicken over; grill for 5 to 7 minutes more. Add bell peppers and onion to grill. Grill about 1 minute or until chicken is done and vegetables are heated through and slightly charred, turning once. (OR broil chicken and vegetables 4 to 5 inches from heat.).
- 3. Arrange mache, arugula, lettuce and radicchio on 6 plates. Cut each chicken breast into 4 slices and place on plates. Add tomato concasse/chopped tomatoes, grilled peppers, and onions to plates. Drizzle vinaigrette over vegetables. Spoon salsa over chicken. Sprinkle with chives.
- 4. Serve with Jalapeno-Cilantro-Lime Salsa. Recipe posted on this site.
Nutrition Facts : Calories 443.9, Fat 28.8, SaturatedFat 14.3, Cholesterol 91.2, Sodium 394.7, Carbohydrate 16.9, Fiber 3.7, Sugar 6.3, Protein 30.7
CHICKEN BREAST STUFFED WITH APPLE AND GOAT CHEESE
Try any firm, sweet tart apple such as Braeburn or golden delicious apples.The chicken can be prepared ahead of time and cooked later.
Provided by Barb G.
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast on a large sheet of waxed or plastic; cover with another sheet; pound chicken breast to 1/4 inch thickness, remove the top sheet and season with salt and pepper.
- Combine the goat cheese, lemon rind, and apple; divide the apple mixture among the chicken breast and spread the mixture evenly over half the surface of each breast; fold each breast in half and press the edges together, forming a pocket.
- Sprinkle the flour onto a sheet of waxed paper.
- In a small bowl combine the egg and water; In a shallow bowl, combine the bread crumbs and Parmesan cheese.
- Dust each chicken breast lightly with flour and dip into egg mixture, moistening all surfaces.
- Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate, when ready to cook, bring the chicken to room temperature).
- In a large, heavy skillet, heat butter and oil over medium heat; Add chicken; cook until browned and cooked through, about 8 to 10 minutes per side, drain on paper towels and serve.
Nutrition Facts : Calories 422.5, Fat 20.1, SaturatedFat 8.7, Cholesterol 135.2, Sodium 719.7, Carbohydrate 23.3, Fiber 2.1, Sugar 5.8, Protein 35.7
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