Chicken Goat Cheese Skillet Recipes

CHICKEN BREASTS WITH GOAT CHEESE AND BASIL

Steps:

• For chicken: Preheat oven to 350°F.
• Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet.
• Pat chicken dry.
• Combine cheese, green onions and basil in small bowl.
• Season with salt and pepper.
• Spread cheese mixture lengthwise over half of each chicken piece.
• Tuck short ends in.
• Roll chicken up, starting at one long side, into tight cylinders.
• Tie ends with string to secure or secure with a toothpick (my preference).
• Dip chicken in egg, allowing excess to drip into bowl.
• Roll in breadcrumbs, shaking off excess.
• (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish.
• Pour 2 tablespoons melted butter over.
• Bake until cooked through, about 30 minutes.
• For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.
• Add mushrooms and sauté until tender, about 8 minutes.
• Add flour and stir until butter and flour are smooth.
• Add wine and simmer 3 minutes.
• Add stock and continue simmering about 3 more minutes, stirring occasionally.
• Season sauce with salt and freshly ground pepper.
• Remove string from chicken.
• Cut rolls crosswise into 1/2-inch-thick rounds.
• Top with sauce and serve immediately.

CHICKEN BREASTS WITH GOAT CHEESE AND ROSEMARY

Steps:

• Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and sauté until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 425°F Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.

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.