GREEN HERBED LEMON CHICKEN BURGERS WITH GOAT CHEESE
Steps:
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
- Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
- Combine the mayonnaise and lemon juice in a small bowl.
- Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
- Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
- Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.
CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD
Yield Serves 20
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Arrange chicken breasts in single layer in jelly roll pans or baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)
- Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons thyme. (Can be prepared 1 day ahead. Store dressing at room temperature.)
- Add beans, dressing and walnuts to chicken and toss to coat. Season with salt and pepper. Line platter with kale. Top with salad. Sprinkle with cheese and additional thyme and serve.
GREEN AND YELLOW BEANS WITH GOAT CHEESE CRUMBLE
I got this recipe from the back of a bag of frozen green and yellow beans. This was the best way I have very had beans. O so yummy!
Provided by Michelle Dominic
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil in large non stick skillet or wok. Add frozen beans.
- Pour on chicken broth and mix. Cover and cook at medium-high heat for 5 to 7 minutes or until desired tenderness. Transfer beans to a large bowl and set aside.
- Stir fry onions and peppers for 5 minutes. Add to beans and toss.
- In a separate bowl whisk together olive oil, lemon juice and peel,oregano, garlic and mustard. Season with salt and pepper. Pour over beans and toss to coat.
- Just before serving sprinkle with crumbled goat cheese.
Nutrition Facts : Calories 163.4, Fat 13.4, SaturatedFat 1.9, Sodium 76.7, Carbohydrate 10.3, Fiber 3.9, Sugar 3.1, Protein 2.4
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
BARLEY WITH BEETS, ARUGULA AND GOAT CHEESE
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. "I feel like everybody uses arugula like a lettuce and they rarely ever cook with it," said Ms. Anible. It also adds color, so it's not all pink. I love the beet and green colors together.''
Provided by Tara Parker-Pope
Categories salads and dressings
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
- In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 490 milligrams, Sugar 2 grams
GREEN BEAN CHEDDAR CHICKEN
This is an easy to prepare, make-ahead-if-you-wish dish. All you need for accompaniment is mashed or baked potatoes, or rice. Great for company!
Provided by Marilyn G.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Place the bacon in a skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Melt the butter in a skillet, and saute the chicken breasts 10 to 12 minutes on each side, until the exterior is golden, the meat is no longer pink, and the juices run clear.
- Place the green beans in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender.
- Preheat the oven broiler. Lightly grease a 9x13 inch baking dish.
- Arrange the beans in the bottom of the prepared baking dish. Top with the chicken, and cover evenly with the soup. Sprinkle with bread crumbs and bacon, and top with Cheddar cheese.
- Broil 10 minutes, or until browned and bubbly.
Nutrition Facts : Calories 677.3 calories, Carbohydrate 27.6 g, Cholesterol 172.2 mg, Fat 39.4 g, Fiber 6.2 g, Protein 53.4 g, SaturatedFat 21.3 g, Sodium 1695.1 mg, Sugar 3.9 g
CHICKPEA, BARLEY, AND FETA SALAD
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Provided by Dawn Perry
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
- Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
- Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
- Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
SHREDDED CHICKEN, GREEN BEAN & BARLEY SALAD WITH PAPRIKA & LEMON
This colourful rustic salad can be made in under an hour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Remove the skin from the chicken and shred the meat off the bones into bite-size pieces. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Drain well, then tip into a large bowl.
- Blanch the green beans in more boiling, salted water for about 5 mins, until just cooked. Drain, rinse with cold water to cool, then pat dry with kitchen paper. Add to the barley along with pepper, onion, almonds, lemon zest and parsley.
- Whisk together the dressing ingredients with seasoning. Pour over the salad, toss everything together and serve.
Nutrition Facts : Calories 624 calories, Fat 42 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium
BARLEY, GREEN BEAN, AND CHICKEN WITH GOAT CHEESE
Make and share this Barley, Green Bean, and Chicken With Goat Cheese recipe from Food.com.
Provided by annh53182
Categories Grains
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cook barley according to package directions.
- Meanwhile, cut chicken into bite-sized pieces and sprinkle with salt and pepper.
- In a large skillet saute the chicken over high heat quickly with a little oil until cooked and remove from pan, set aside.
- Add a little more oil and then the garlic and onions over medium heat, saute one minute.
- Add the carrots and green beans, saute one minute.
- Add the bell pepper and corn, saute one minute.
- Add the chile flakes and wine and cook one or two minutes, or until reduced.
- Now add the chicken back to the pan and follow with the cooked barley.
- Toss it all together and add the goat cheese, lemon zest and season with salt and pepper to taste.
- Top it off with the parsley to make it pretty.
- This should make 2 big servings, or leave out the chicken and it's a side dish for 4.
Nutrition Facts : Calories 725.1, Fat 18.6, SaturatedFat 8.4, Cholesterol 68.8, Sodium 245.4, Carbohydrate 103.3, Fiber 22.3, Sugar 9.6, Protein 37.6
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