Spinach Goat Cheese Stuffed Chicken Breasts Food

GOAT CHEESE AND SPINACH STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH CARAMELIZED ONIONS + MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don't cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
• Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
• Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
• Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
• Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 350 degrees.
• Heat olive oil in skillet over medium heat.
• Add onions and saute until translucent.
• Add spinach and real bacon bits, continue to cook until spinach is wilted.
• Remove from heat to cool.
• Prepare chicken breasts by trimming any visible fat and cutting into the side to form a pouch.
• Once spinach mixture has cooled, crumble goat cheese over it and combine.
• Stuff spinach mixture into chicken breasts and seal with toothpicks.
• Combine breadcrumbs, parmesan cheese, salt, and pepper.
• Dip each chicken breast into the beaten egg, then coat well with the breadcrumb mixture.
• Spray each chicken breast with olive oil cooking spray and bake for 30 minutes or until cooked through.

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 300.
• In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
• Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
• Dredge chicken in flour and brown on all sides in heated skillet.
• Remove chicken and place in oven while completing dish.
• Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
• Whisk in stock and cook 4-5 minute until thickened.
• Add lemon juice, parsley and roasted peppers.
• When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

SPINACH GOATS CHEESE AND PESTO STUFFED CHICKEN BREAST WITH A LEM

Steps:

• Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
• Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.
• Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.).
• Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
• Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).
• For The Sauce:.
• Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
• Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.
• Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
• To serve: Slice chicken in half, plate and drizzle with sauce.

SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC

Steps:

• Butterfly chicken breast and drizzle with olive oil.
• Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
• In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
• Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
• Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SPINACH

Steps:

• Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
• Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
• Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
• Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
• Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
• Preheat the oven to 375 degrees F.
• Spray an 8"x8" baking pan with nonstick cooking spray.
• In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
• Combine this mixture with the softened goat cheese, and set aside.
• If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
• Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
• Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
• Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
• Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it.
• Place the chicken in prepared baking pan, pretty side up.
• Brush with about half of the butter, and sprinkle to taste with salt and pepper.
• Cover with aluminum foil, and bake in preheated oven for 25 minutes.
• Turn oven to broil.
• Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
• Place the chicken on a serving platter and sprinkle with parsley if desired.
• Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
• Serves 4.

POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH

Steps:

• Make filling:
• Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
• Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
• When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
• If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
• Make and assemble chicken:
• Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
• Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
• Place one-fourth of the cooled prepared filling in the center of each breast.
• Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
• Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
• If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
• To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
• Remove the chicken breasts with tongs and allow to rest for 5 minutes.
• Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).