Chicken With Herbed Goat Cheese Recipes

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PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
  • With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
  • Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

CHICKEN & GOAT CHEESE SKILLET



Chicken & Goat Cheese Skillet image

My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! -Ericka Barber, Eureka, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 cup cut fresh asparagus (1-inch pieces)
1 garlic clove, minced
3 plum tomatoes, chopped
3 tablespoons 2% milk
2 tablespoons herbed fresh goat cheese, crumbled
Hot cooked rice or pasta
Additional goat cheese, optional

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.

Nutrition Facts : Calories 251 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN WITH HERBED GOAT CHEESE



Chicken with Herbed Goat Cheese image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

CHICKEN BREASTS STUFFED WITH GARLIC AND HERBED GOAT CHEESE



Chicken Breasts Stuffed With Garlic and Herbed Goat Cheese image

Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig. From Cooking Light 2007..........

Provided by Meredith .F

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 6

1 whole head of garlic
1/3 cup herbed goat cheese, softened
6 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil

Steps:

  • Preheat oven to 350°.
  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
  • Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over.
  • Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.

Nutrition Facts : Calories 208.3, Fat 3.6, SaturatedFat 0.8, Cholesterol 98.7, Sodium 256.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.1, Protein 39.6

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This prosciutto-wrapped stuffed chicken recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Chicken Breasts

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
  • Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
  • With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

HERB GOAT CHEESE-STUFFED CHICKEN BREASTS



Herb Goat Cheese-Stuffed Chicken Breasts image

Savoury stuffed chicken breasts served with a sun-dried tomato-cream sauce that's out of this world. The breasts may be prepared ahead of time. Adapted from Chicken Farmers of Canada.

Provided by gailanng

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

8 boneless skinless chicken breasts
2 tablespoons olive oil
salt & freshly ground black pepper
8 ounces goat cheese, softened
1/2 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons lemon zest, grated
1/2 cup dry-packed sun-dried tomato
2 tablespoons unsalted butter
1 sweet onion, large, quartered, thinly sliced
4 cups cremini mushrooms, sliced
4 garlic cloves, minced
1/4 cup dry sherry
1 cup low sodium chicken broth
1 cup whipping cream

Steps:

  • In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
  • With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book. Place between sheets of plastic wrap; pound with mallet to even thickness.
  • Roll 2 tablespoons of the filling into a log shape; place into crease of chicken breast. Fold top and bottom over ends of log; fold side edges of chicken over log to overlap. Turn chicken over so seam is underneath. Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.)
  • Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375 degree oven until chicken is cooked through about 20-30 minutes.
  • In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes. Drain and dice.
  • In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes. Transfer to bowl.
  • Increase heat to medium-high. Add remaining butter; saute mushrooms and garlic until softened, about 5 minutes. Return onions to pan. Add sherry; cook until reduced by half, about 3 minutes. Stir in tomatoes.
  • Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes.
  • Slice each chicken breast on angle into 4 pieces. Spoon sauce onto plates; arrange chicken over sauce.

Nutrition Facts : Calories 869.2, Fat 58.3, SaturatedFat 31.5, Cholesterol 292.7, Sodium 757.2, Carbohydrate 16.1, Fiber 2.4, Sugar 7, Protein 68.7

GOAT CHEESE AND HERB-STUFFED CHICKEN BREASTS



Goat Cheese And Herb-Stuffed Chicken Breasts image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield Eight servings

Number Of Ingredients 8

6 whole boneless chicken breasts, skin left on, about 5 pounds
1 1/3 pounds soft goat cheese
3 tablespoons minced fresh oregano
3 tablespoons minced fresh thyme
1 tablespoon minced garlic
Freshly ground pepper to taste
2 tablespoons olive oil
3/4 cup white wine

Steps:

  • Preheat the oven to 375 degrees.
  • Divide the chicken breasts in half, removing the cartilage. Loosen the skin from the meat by running a finger underneath the skin.
  • Combine the goat cheese, herbs, garlic and pepper.
  • Place a generous tablespoon of the cheese mixture between the skin and the meat of each breast. Replace the skin over the cheese and tuck all the edges of the meat and skin under to form a neat package. Arrange the breasts in a large roasting pan.
  • Brush the chicken with the olive oil.
  • Roast for 25 to 35 minutes, or until the chicken is golden brown and cooked through. Remove to a warm platter.
  • Pour off the fat from the roasting pan. Place the pan over medium-high heat. Add the wine and deglaze, scraping up bits of cheese and blending with the wine. Serve the chicken with this sauce on the side.

Nutrition Facts : @context http, Calories 575, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 452 milligrams, Sugar 0 grams, TransFat 0 grams

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Top Asked Questions

How do you cook chicken breast with goat cheese?
Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast.
Who makes goat cheese and Herb stuffed chicken breasts?
Geoffrey makes Goat Cheese and Herb Stuffed Chicken Breasts for the gang. A video history and guide to preparing, serving and enjoying chicken. Watch how to make this recipe. Preheat the oven to 375 degrees F.
How to make chicken parmesan with goat cheese?
Season the outside and inside of the chicken with salt and pepper. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag).
How do you make goat cheese cheese sandwich?
Mix in goat cheese, dates, and basil; stir until well-combined. Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture.

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