Whole Roasted Chicken With Goat Cheese And Sage Food

GOAT'S CHEESE & THYME STUFFED CHICKEN

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.

KATE'S GOAT CHEESE STUFFED ROASTED CHICKEN LEG IN WINE SAUCE

Steps:

• Preheat oven to 400F degrees. Place oven rack in middle position.
• In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs.
• Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
• In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan.
• In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini.
• Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini).
• Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.

WHOLE ROASTED CHICKEN WITH GOAT CHEESE AND SAGE

Steps:

• Preheat oven to 400 degrees. With your fingers, loosen the skin on the chicken breast. Cut the goat cheese into 4 1/2-inch-thick rounds. Carefully place rounds in a decorative pattern under skin, and press a sage leaf into each round.
• Stuff chicken with herbs, and truss with kitchen twine. Season with salt and pepper. Place on a rack in a roasting pan. Surround chicken with onions, shallots, and garlic.
• Roast, uncovered, and basting occasionally with melted butter, until chicken is cooked through, 1 hour to 1 hour and 20 minutes.
• Place carrots and parsnips on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Transfer to oven, and roast until tender, about 1 hour. Serve chicken with vegetables; garnish with herbs.

GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
• Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
• Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
• After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
• Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.

21 EASY WAYS TO USE GOAT CHEESE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a goat cheese recipe in 30 minutes or less!

CHICKEN WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
• Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

CHICKEN ROULADES WITH BUTTERNUT SQUASH, SAGE AND GOAT CHEESE

Steps:

• Preheat oven to 400 degrees. Mist a rimmed baking sheet with cooking spray.
• In a medium skillet, heat oil on medium. Add squash and shallots and cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a medium bowl and stir in bread crumbs, goat cheese, sage, pepper and salt. Set aside.
• Place ham on a work surface and top each slice with 1 chicken breast and 1/6th of the squash mixture. Roll up and secure with toothpicks. Arrange on a baking sheet and roast for 25 to 30 minutes. Let rest for 5 minutes. Remove toothpicks and serve.

25+ GREAT GOAT CHEESE RECIPES (+ROASTED BEET SALAD WITH GOAT CHEESE)

Steps:

• Bake the beets in aluminum foil for 45 minutes at 350°F.
• Toast the hazelnuts for 7 minutes.
• Puree honey, hazelnuts, and dressing in a blender.
• Dress the greens.