Goat Cheese Stuffed Chicken In Mushroom Wine Sauce Recipes

STUFFED CHICKEN BREAST WITH GOAT CHEESE, BASIL, AND A MUSHROOM SAUCE (FEATURING MEREDITH DAIRY)

Steps:

• In a small bowl, cream together the Meredith Dairy marinated sheep and goat cheese, basil, thyme, a few shakes of salt and some pepper. (The goat cheese is easier to mix and spread at room temperature).
• Pound the chicken breasts and spread half of the cheese mixture onto half of each breast as shown.
• Fold the ends in, then start rolling at the long end to form a cylinder.
• Tie with kitchen string or use toothpicks to secure the breasts. I've used both successfully, but the toothpicks can sometimes be more difficult to remove.
• Next, put the flour, egg and breadcrumbs (add some salt and pepper to the these) into shallow pans or dishes. Roll in flour, dip in egg, and then in breadcrumbs.
• Pre-heat the oven to 350˚F (175˚C) then heat 2 or 3 tablespoons of the oil from the Meredith Dairy jar in a cast iron skillet or other oven-proof pan.
• When hot, add the stuffed chicken breasts and brown all over. (NOTE: the chicken only needs to be browned on the outside, not thoroughly cooked, as we'll finish it off in the oven next.)
• Turn the burner off and put the cast iron pan into the oven for about 15 or 20 minutes. (While the chicken is in the oven, make the mushroom cream sauce.) Allow to cool for about 5 minutes then move to a wooden board.
• Put the oil and butter in a saute pan, then add the sliced mushrooms. Cook for about 6 minutes, then add a splash or two of white wine and salt and pepper.
• Cook for another 3 or 4 minutes then add the cream.
• Stir well and when it just starts to simmer, remove the pan from the heat and add 1 or 2 Tbsp of butter and swirl around. Taste and adjust the salt and pepper as needed. Pour into a serving dish and keep warm.
• Remove the string and cut the stuffed chicken breast into 1/2 inch slices with a sharp knife. Arrange slices on a plate and serve with your desired sides, such as roast potatoes and a vegetable or salad. Adorn with a sprig of basil or thyme.
• Pass the mushroom sauce separately for guests to serve themselves.

GOATS CHEESE STUFFED CHICKEN BREAST WITH A CREAMY MUSHROOM SAUCE

Steps:

• For the chicken.
• Pound chicken breasts with meat mallet to flatten slightly.
• Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
• Pre-Heat oven to 180c and bake for 50mins.
• For the mushroom sauce.
• Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
• Add wine, both mustard's and stock stir until combined.
• Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
• To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
• For a photo visit http://the-best-recipes.blogspot.com/.

GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

GOAT CHEESE-STUFFED CHICKEN

Steps:

• Place tomatoes in a shallow dish; crush with a potato masher or by hand.
• Heat 2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.
• Wrap chicken breasts in plastic wrap; place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.
• Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down; cook until golden brown, about 5 minutes per side. Add the tomato sauce; reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KATE'S GOAT CHEESE STUFFED ROASTED CHICKEN LEG IN WINE SAUCE

Steps:

• Preheat oven to 400F degrees. Place oven rack in middle position.
• In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs.
• Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
• In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan.
• In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini.
• Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini).
• Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.

MUSHROOM GOAT CHEESE PAN SAUCE

Steps:

• Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.

CHICKEN BREASTS STUFFED 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. 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 20 minutes.
• For sauce:
• Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

GOAT'S CHEESE & THYME STUFFED CHICKEN

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
• Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

GOAT CHEESE AND SPINACH STUFFED CHICKEN

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.