French Style Chicken And Goat Cheese Tortillas Recipes

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FRENCH-STYLE CHICKEN WITH PEAS & BACON



French-style chicken with peas & bacon image

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche

Steps:

  • In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
  • Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
  • Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium

CHICKEN AND GOAT CHEESE QUESADILLAS



Chicken and Goat Cheese Quesadillas image

Provided by Food Network

Time 4h30m

Yield 2 to 4 servings

Number Of Ingredients 13

3 (8-inch) flour tortillas
1 1/2 cups crumbled soft goat cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon basil, cut into chiffonade (thin strips)
Melted butter, for brushing
Sour cream, chopped cilantro, for garnish
1/2 cup chicken stock
2 jalapenos, sliced
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 chicken breast half
1/2 red onion, sliced into 1/4-inch thick rounds

Steps:

  • In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
  • Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

TOASTED TORTILLAS WITH HERBED GOAT CHEESE



Toasted Tortillas with Herbed Goat Cheese image

Can be prepared in 45 minutes or less.

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients 7

4 ounces soft mild goat cheese
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves, chopped fine
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil
four 6-inch flour tortillas

Steps:

  • Preheat oven to 450° F.
  • In a bowl mash together all ingredients except tortillas. On oven rack toast tortillas in middle of oven, turning them once, until just golden and crisp, about 2 minutes on each side, and cool on a rack. Spread tortillas with goat cheese mixture and cut into serving pieces.

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

CHEESY CHICKEN QUESADILLAS



Cheesy Chicken Quesadillas image

Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. I have adapted this recipe, from an International Masters '1001 recipes for pan or wok' recipe card, and posted it for the 2005 Zaar World Tour. 350g = 12 ounces; 175g = 6 ounces.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 egg white
1 bunch spring onions or 1 bunch shallot
4 garlic cloves
350 g chicken breast fillets, cooked
175 g goat cheese
2 tablespoons fresh coriander, chopped, plus sprigs to garnish
2 tablespoons sweet chili sauce
1 lime, juice of
8 flour tortillas
1 tablespoon sunflower oil
lime wedge, to garnish

Steps:

  • Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
  • Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
  • Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.

Nutrition Facts : Calories 492.7, Fat 22.5, SaturatedFat 11, Cholesterol 85.9, Sodium 728.3, Carbohydrate 35, Fiber 2.2, Sugar 2.7, Protein 36.1

CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE



Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce image

Make and share this Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce recipe from Food.com.

Provided by AzMama17

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

12 white corn tortillas
2 chicken breasts, cooked and shredded
1 1/2 cups sour cream
2 tablespoons goat cheese
1 tablespoon diced green chilis
1 teaspoon salt
1 teaspoon black pepper
2 cups shredded monterey jack cheese
1/4 cup heavy half-and-half

Steps:

  • Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
  • Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
  • Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
  • Cover with foil and bake at 350°F for 30 minutes.

Nutrition Facts : Calories 647.7, Fat 44.2, SaturatedFat 24, Cholesterol 147.1, Sodium 1055.3, Carbohydrate 29.4, Fiber 3.8, Sugar 3.9, Protein 34.5

CHICKEN WITH ARTICHOKES AND GOAT CHEESE



Chicken with Artichokes and Goat Cheese image

This is a dish similar to one I had at restaurant in France on vacation.

Provided by SugarDuJour

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
4 cups chicken stock
1 (9 ounce) package frozen artichoke hearts, thawed
1 cup fresh pearl onions, peeled
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
3 ounces soft goat cheese, sliced into 4 pieces
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 17.5 g, Cholesterol 88.9 mg, Fat 16.7 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.2 g, Sodium 1312.9 mg, Sugar 3.3 g

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