BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
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
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).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
BALSAMIC CHICKEN WITH GOAT CHEESE AND SUNDRIED TOMATOES
An easy marinade and lots of yummy toppings turns regular chicken into an extra special meal!
Provided by Cheri Renee
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Whisk together balsamic vinegar, soy sauce, and brown sugar.
- Place chicken in a gallon size plastic bag. Pour balsamic marinade into the bag and massage it to coat the chicken evenly. Marinate at least 1 hour or overnight.
- When chicken has marinated grill over medium high heat for 5 minutes per side.
- Top each chicken breast with goat cheese, sundried tomatoes, fresh basil, and balsamic glaze (if desired)
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
SUN DRIED TOMATO AND GOAT CHEESE STUFFED CHICKEN BREAST
Time 40m
Yield 2
Number Of Ingredients 18
Steps:
- Heat the oil in a pan.
- Add the shallot, sugar and garlic and saute until the shallots are tender, about 3-5 minutes
- Place shallots in a bowl and mix in the balsamic vinegar.
- Add the sun dried tomatoes, goats cheese and basil and mix.
- Season the chicken with salt and pepper.
- Place the mixture onto the chicken breasts and roll them up.
- Heat the oil in the same pan.
- Place the chicken into the pan and fry until cooked, about 6 minutes per side.
- Set the chicken aside and cover to keep warm.
- Melt the butter in the same pan.
- Add the flour and stir to mix.
- Add the chicken broth, shallots, balsamic vinegar, thyme, salt and pepper and simmer until the sauce thickens, about 2-3 minutes.
CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
GOAT CHEESE AND SPINACH STUFFED CHICKEN
This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges
CHICKEN STUFFED W/ SUN-DRIED TOMATOES & GOAT CHEESE
This is from another Rose Reisman book. It's very good. The recipe calls for Chicken supreme with skin on for presentation but not to be eaten, and the wing still attached. I however, just a used a boneless chicken breast without skin for cost and convenience. Still great. I also topped the breast with the leftover stuffing before I baked it for a little extra flavor.
Provided by kelly in TO
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray.
- Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse.
- Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly & secure with a toothpick if needed.
- In a grill or skillet with oil or vegetable spray, grill the chicken on both sides for about 5 minutes.
- Place on baking sheet and bake for about 25 minutes or until the meat is no longer pink inside. Please don't overcook.
- Garnish with basil.
Nutrition Facts : Calories 319.2, Fat 17.9, SaturatedFat 6.8, Cholesterol 104, Sodium 306, Carbohydrate 4.2, Fiber 0.9, Sugar 2.9, Protein 34.3
SUN-DRIED TOMATO GOAT CHEESE SPREAD
This simple spread combines sweet and savory sun dried tomatoes, tangy goat cheese, and fresh herbs to make a truly magnificent spread. This flavorful spread is perfect with a glass of red wine.-Sarah Agrella, Mountain View, California
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Drain tomatoes, reserving 2 teaspoons oil. In a small food processor, combine the garlic, basil and parsley. Cover and process until blended., Add the goat cheese and reserved sun-dried tomatoes and oil. Cover and process until smooth. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE
These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
- Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
- Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
- Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g
SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F, Gas Mark 6 (200°C.)
- Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
- Season the chicken breasts with salt, pepper and dried oregano.
- Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
- Stuff to the brim with the fillings
- Use a few cocktail sticks to hold the chicken together and place on a baking tray.
- Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
- Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
- Remove the cocktail sticks.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams
GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Categories Sandwich Chicken Herb Poultry Picnic Super Bowl Low Fat Backyard BBQ Goat Cheese Rosemary Arugula Grill Grill/Barbecue Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.
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