Stuffed Gouda Food

GOUDA-STUFFED CHICKEN

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.

BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS

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.

SPINACH & GOUDA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F
• Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
• Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
• Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
• Mix the breadcrumbs with the dried basil and garlic salt.
• Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
• Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

TWICE-BAKED GOUDA-STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees. Scrub and dry potatoes. Rub surface with a little vegetable oil or vegetable shortening. Prick in several places with fork.
• Bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. If it gives in easily to your touch, it is done. Remove potatoes to a work surface.
• Reduce oven temperature to 350 degrees. Cut potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. Add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. Mash with potato masher or beat until just smooth with an electric mixer.
• Fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Garnish with minced fresh parsley.

PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON

Steps:

• Preheat an outdoor grill for medium heat.
• In a small bowl, combine the cheese, bacon, parsley, garlic and 1/8 teaspoon black pepper.
• Lay the chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
• Lightly oil the grill grate. Grill over medium heat for on each side or until pork is done, approximately 10-20 minutes per side. Cook time varies depending on the intensity of the heat and thickness of chops, just be careful not to overcook.