Honey And Goat Cheese Chicken Food

CREAMY GOAT CHEESE AND HONEY

Steps:

• Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

CHICKEN & GOAT CHEESE SKILLET

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.

PECAN CRUSTED CHICKEN

Steps:

• Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
• Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
• In a food processor, pulse the pecans until they form fine crumbs (but don't over-process or they will turn into pecan butter). Place the mixture in a large, sturdy ziptop bag.
• To the bag, add the breadcrumbs, basil, salt, and pepper. Seal the top and shake to combine.
• Place the chicken on a cutting board and cover it with a large sheet of plastic wrap. With a meat tenderizer, rolling pin, or your fist, pound the chicken breasts to an even thickness. They need not be super thin-just flatten the middle so that the chicken is relatively flat and will bake more evenly.
• Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts.
• Drizzle the olive oil over the top of the chicken. Bake until the chicken reaches 160 to 165 degrees F on an instant read thermometer, about 15 to 20 minutes. Remove to a plate and let rest 5 minutes. Chicken is considered cooked at 165 degrees F, but I like to remove mine several degrees early and let the carryover cooking to finish the rest (this ensures the chicken breast is juicy and does not overcook).
• While the chicken bakes, prepare the sauce: In a small bowl, stir together the Greek yogurt, both mustards, honey, salt, and cayenne. Taste and adjust the seasoning as desired.
• Enjoy the pecan crusted chicken hot, with the dipping sauce.

GOAT'S CHEESE CHICKEN WITH WARM LENTILS & SWEET BEETS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Put the beetroot and shallots into a roasting tin, drizzle with honey and 1 tbsp oil, season, then toss well. Cover with foil, then roast for 1 hr, turning after 30 mins and leaving the foil off. Splash half the lemon juice over the veg when they're ready, then set aside. Can be made up to 1 day ahead.
• Meanwhile, boil the lentils, then drain and rinse well. Make a dressing by whizzing the garlic, capers, remaining oil, lemon juice and mustard together with seasoning. Add a couple tbsp water to loosen. Set aside.
• Turn the chicken breasts upside down, then pull each mini fillet to the side, without detaching it. Cut a pocket into the thickest part of the fillet. Repeat with the rest. Mix the lemon zest with the goat's cheese, half the parsley and seasoning, then stuff about 1 tsp cheese into each pocket. Fold the mini fillets back over to seal. Wrap each breast in 3 rashers of bacon, then sit on a baking tray. Can be prepared up to a day ahead. Roast with the veg for 20 mins until the bacon is crisp and cooked through.
• To serve, warm the lentils in the pan, stir the remaining parsley into most of the dressing, then tip in the warm lentils. Spoon onto plates with some of the roast beets and shallots, scatter over the salad leaves, top with the chicken, sliced in half, then drizzle over remaining dressing.

GOAT CHEESE WITH HONEY

Steps:

• Drizzle half a tablespoon of honey over each round and sprinkle with some of the zest.
• Serve with toast, crackers, graham crackers, and/or cookies.