Chicken With Goats Cheese Tarragon Recipes

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CHICKEN STUFFED WITH GOAT'S CHEESE & TARRAGON



Chicken stuffed with goat's cheese & tarragon image

Versatile chicken breasts work perfectly when stuffed with cheese, tarragon and chilli and wrapped in crispy proscuitto

Provided by James Martin

Categories     Dinner

Time 35m

Number Of Ingredients 6

140g soft goat's cheese (we used Pant-Ysgawn Farm Organic)
zest ½ lemon
½ long red chilli (deseeded if you don't like it too hot), finely chopped
1 tbsp finely chopped tarragon
4 skinless chicken breasts
8 slices prosciutto
Calories328 calories
Fat16 grams fat
SaturatedFat8 grams saturated fat
Protein47 grams protein
Sodium2.5 milligram of sodium

Steps:

  • Heat oven to 190C/170C fan/gas 5. Beat together the goat's cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don't pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
  • Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided
Calories339.5 calories
Carbohydrate23.5 g
Cholesterol83.2 mg
Fat13.5 g
Fiber0.2 g
Protein30.1 g
SaturatedFat6.9 g
Sodium229.5 mg
Sugar19.2 g

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).

CHICKEN WITH GOAT'S CHEESE & TARRAGON



Chicken with goat's cheese & tarragon image

A special, simple and speedy dish that serves a crowd

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Supper

Time 50m

Number Of Ingredients 5

8 skinless chicken breasts fillets
20g pack fresh tarragon
2 x 150g tubs soft goat's cheese (we used Charvoux)
5 vine-ripened tomatoes
3 tbsp olive oil
Calories248 calories
Fat12 grams fat
SaturatedFat4 grams saturated fat
Carbohydrate2 grams carbohydrates
Fiber1 grams fiber
Protein34 grams protein
Sodium0.64 milligram of sodium

Steps:

  • Preheat the oven to fan 180C/conventional 200C/gas 6. Make a slit down the centre of each chicken breast with a sharp knife (taking care not to cut right through) then open up the slit with your fingers to make a pocket. Arrange the chicken in a single layer in a large, lightly oiled ovenproof dish.
  • Reserve 8 sprigs of tarragon, chop the rest of the leaves and beat into the cheese with plenty of ground black pepper. Spoon into the pockets in the chicken. Slice the tomatoes and place 2 slices over each cheese-filled pocket. Put a sprig of tarragon on top and drizzle with oil.
  • Season and bake for 25-30 minutes until the chicken is cooked, but still moist. If serving cold, pour off the juices otherwise they will set to a jelly once cold.
  • Transport in the dish covered with cling film. You can prepare up to step 3 and serve cold, or cook when you get there.

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2017-03-27  · For the filling, mix the goat cheese, finely chopped tarragon, and lemon zest in a medium bowl and season with salt and pepper to taste. To make stuffing the roulade easier, you can now divide the goat cheese …

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  • If your butcher has given you a hand, skip this step and move on to the filling. If butterflying at home, place one breast skin side down on a large, sturdy cutting board with the pointed, thinner end towards you. Holding a sharp knife parallel to the board, slice sideways into the thickest part of the breast about halfway down. Cut along the length of the breast being careful not to cut all the way through. Unfold this slice like a book so that the turkey breast is now larger and relatively even in thickness. Set this aside and repeat with the second breast. Place the butterflied breast in the fridge while you prepare the filling.
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