LEMON GOAT CHEESE CHICKEN RECIPE - (4.6/5)
Provided by Johanna
Number Of Ingredients 9
Steps:
- 1 To pound chicken, place breasts between 2 layers of plastic wrap. Use meat mallet or heavy rolling pin to pound until they are 1/4 inch thick. 2 Peel and cut garlic cloves. 3 Pour oil into large saute pan. Sauté garlic in oil over medium-high heat until the garlic is golden. 4 Place chicken in pan. Cook 3 to 5 minutes per side. 5 Add broth, salt, pepper, thyme, and lemon zest to pan. Stir. 6 Cover pan. Lower heat to medium-low. Simmer for 3 minutes or until chicken is fully cooked. 7 Using slotted spoon, remove chicken to serving platter. Cover and set aside in warm place. 8 Raise heat to high. Boil liquid until it becomes thick, stirring occasionally, about 3 to 5 minutes. 9 Lower heat to medium. Stir in goat cheese and cook until melted. 10 Spoon sauce over chicken. Serve.
CHICKEN & GOAT CHEESE SKILLET
My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! -Ericka Barber, Eureka, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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.
CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD
This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
- Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
- For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
- Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
- To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.
LEMON GARLIC CHICKEN WITH GOAT CHEESE AND ZUCCHINI NOODLES RECIPE - (4.4/5)
Provided by á-171698
Number Of Ingredients 13
Steps:
- LEMON GARLIC CHICKEN: Divide the goat cheese into 6 equal portions. Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese. Try to keep the skin connected to the thigh on the other sides as much as possible, but don't fret about it if it comes loose. Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh. Season the chicken liberally with salt and pepper. Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce. Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables. (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.) Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element. Broil until the tops of the thighs are crispy and well-browned. Allow the chicken to rest a few minutes so you don't burn yourself. Serve hot with pan juices...Enjoy! ZUCCHINI NOODLES: I skimmed off the excess fat from the cooked chicken and used it to quickly saute the zucchini. The fat from the chicken was already infused with garlic, lemon, and herbs, so no additional seasoning was necessary except a sprinkle of salt and pepper. The texture of the noodles was just like spaghetti - you could even twirl it on your fork.
CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON, AND GOAT CHEESE
Make and share this Chicken Breasts Stuffed With Artichokes, Lemon, and Goat Cheese recipe from Food.com.
Provided by Barbell Bunny
Categories Chicken Breast
Time 40m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Combine the breadcrumbs, zest, salt, pepper, artichokes, and goat cheese in a small bowl.
- Butterfly each chicken breast. After doing so, sandwich the chicken breasts between two pieces of plastic wrap and pound with a meat mallet or rolling pin.
- Stuff each breast with the cheese mixture.
- Place chicken in a baking dish, and bake for 30 minutes, or until done.
Nutrition Facts : Calories 289.1, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 458.4, Carbohydrate 8.2, Fiber 2.7, Sugar 0.7, Protein 32.4
CHEESY LEMON-CHICKEN PASTA
Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!
Provided by Cooking44
Categories Chicken Pasta
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
- While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
- Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
- Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.
Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g
CHICKEN, GOAT CHEESE, AND GREENS
Simple recipe that uses those store-bought rotisserie chickens! Chicken cooked atop a bed of chard, bathed in lemon, and served with herbed goat cheese makes for a quick, easy dinner in half an hour. Source: Better Homes and Gardens, May 2005
Provided by Cynna
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degree F.
- Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish.
- Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish.
- In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish.
- Sprinkle 1 tablespoon of the snipped herbs over the chicken and chard.
- Sprinkle salt and 1/8 teaspoon pepper over chard only.
- Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender.
- Meanwhile, sprinkle cheese with remaining 1 tablespoon snipped herbs and 1/8 teaspoon pepper.
- Transfer chicken to a serving platter.
- Place several of the goat cheese rounds on top of chicken.
- Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid.
- Serve chard and remaining cheese with.
- chicken.
- Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.
Nutrition Facts : Calories 524.1, Fat 39.7, SaturatedFat 13.2, Cholesterol 125.9, Sodium 751.1, Carbohydrate 7.8, Fiber 2.8, Sugar 2.8, Protein 34.9
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
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