BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS
I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too.
Provided by sugaree
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine, cayenne, garlic powder, paprika and pepper.
- Flatten chicken breasts to approx 1/4" thickness.
- Season both sides of chicken with the cayenne mixture.
- Place small piece (s) of cheese on chicken and roll up, pressing firmly.
- Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
- Bake in a 350 oven for 20 minutes.
SMOKY GOUDA & CHICKEN SANDWICHES
My whole family loves this, but especially my husband and I for the deep smoke and garlic flavors. The cheese combined with the savory garlic-herb mayo is simply mouthwatering. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. Spread 2 tablespoons mayonnaise over four slices toast; place on a foil-lined baking sheet. Arrange chicken over top; sprinkle with salt and pepper. Layer with peaches and cheese., Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Spread remaining mayonnaise over remaining toast; place over tops.
Nutrition Facts : Calories 352 calories, Fat 17g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 678mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
SMOKED GOUDA CHICKEN
In Summer of 99, new to CO, I caught the ending of Paul Prudhomme making something close to this on a TV news show.. AMOUNTS ARE APPROXIMATE. I found the ingredients odd, but we love this recipe.
Provided by Amberngriffinco
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large skilled, heat up about 3 Tablespoons butter at medium heat.
- Flour chicken and shake off excess.
- Brown chicken breasts and remove from heat, keep warm.
- Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
- When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
- Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
- serve with rice or noodles. LOTS of sauce.
Nutrition Facts : Calories 459.8, Fat 28.1, SaturatedFat 16.4, Cholesterol 171.8, Sodium 799, Carbohydrate 4.5, Fiber 0.4, Sugar 2.8, Protein 46.2
J J'S SMOKED GOUDA VEGETABLE SOUP
Steps:
- Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes.
- Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly.
- Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup.
CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA
This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 13
Steps:
- Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
MAC-N-SMOKED GOUDA WITH CAULIFLOWER
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot.
- While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes.
- Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.
SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
- Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
- Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.
GOUDA-STUFFED CHICKEN
My brother gave me the recipe for this hearty dish we often serve at family gatherings. Men, especially, seem to enjoy it, and it's become one of our special favorites. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut a slit lengthwise through the thickest part of each chicken breast; fill with cheese. In a shallow bowl, combine the flour, salt and pepper. Dip chicken in flour mixture on both sides; shake off excess., In a large nonstick skillet coated with cooking spray, cook chicken in 1-1/2 teaspoons oil over medium heat for 8-10 minutes on each side or until juices run clear. Remove and keep warm. , In the same skillet, saute garlic in remaining oil for 30 seconds. Add broth and cider, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until mixture is reduced to about 1 cup., Stir in apples and honey; return to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until apples are crisp-tender. Serve with chicken.
Nutrition Facts : Calories 350 calories, Fat 10g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 507mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
SMOKED CHICKEN CHOWDER
Make and share this Smoked Chicken Chowder recipe from Food.com.
Provided by Julesong
Categories Chowders
Time 30m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
- Wash and cut new potatoes into 1/4-inch dice.
- To kettle add potato and garlic and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring 2 minutes.
- Whisk in 2 cups broth and half and half and bring to a boil while stirring.
- Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
- Season soup with salt/pepper and hot sauce, to taste.
- Good served in bread bowls!
Nutrition Facts : Calories 548.2, Fat 31.7, SaturatedFat 12.7, Cholesterol 97.4, Sodium 602.3, Carbohydrate 37, Fiber 4, Sugar 3.5, Protein 29.2
BACON ROASTED CHICKEN BREAST SMOTHERED IN SMOKED GOUDA
This is not a healthy dish by any means, but it is delicious. The chicken breasts turn out juicy and tender and are topped with a layer each of bacon and melted, browned smoked gouda. Yummm!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
- While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
- Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
- Remove skillet from heat and deglaze with white wine. Remove from heat.
- Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
- Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.
Nutrition Facts : Calories 904.2, Fat 65, SaturatedFat 30.6, Cholesterol 252.9, Sodium 1689.7, Carbohydrate 9.9, Fiber 0.4, Sugar 2.9, Protein 64.7
CROCK POT CHICKEN PASTA WITH SMOKED GOUDA
Make and share this Crock Pot Chicken Pasta With Smoked Gouda recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch cubes; place in crockpot.
- Add zucchini, gravy mix, water, and seasoning.
- Cover and cook for 5 to 6 hours on low.
- Add smoked gouda cheese, milk or cream, and chopped tomato to the crockpot during the last 20 minutes, or while the macaroni is cooking.
- Prepare macaroni/pasta according to package directions.
- Stir in hot cooked macaroni.
Nutrition Facts : Calories 658, Fat 20.8, SaturatedFat 11.5, Cholesterol 165.7, Sodium 902.3, Carbohydrate 51.3, Fiber 3.9, Sugar 5.2, Protein 63.6
SMOKED GOUDA AND PROSCIUTTO CHICKEN
To make the roasted garlic, simply wrap and tighlty seal in foil a few cloves garlic, drizzled with olive oil until they turn golden and develop a nutty aroma. This can be easily done in a toaster oven.
Provided by gailanng
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Pound the chicken until it is uniform in thickness and fairly thin (about 1/2 inch). Season to taste with salt and a grinding of black pepper. Place 1/4 cup smoked Gouda on half of each piece of chicken. (For 7- to 8-ounce breast halves, use about 1/3 cup cheese each.) Fold the other half of the chicken, enclosing the cheese completely.
- Place 2 slices of prosciutto on top of each stuffed breast; tuck the ends of the prosciutto under the chicken. Season with freshly cracked black pepper. Place the bundles in a greased, ovenproof saute pan or stovetop-safe baking pan. Bake until a thermometer inserted into the chicken reads 160 degrees, 15 to 20 minutes. Remove chicken from the pan; keep warm while preparing the sauce.
- Pour fat from the pan; discard. Place the pan on the stove over high heat; add cream. Cook until cream is reduced by half, whisking constantly. Add roasted-garlic puree, taste and adjust seasoning with salt and pepper if necessary. Spoon over stuffed chicken breasts and serve.
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