Goats Cheese Thyme Stuffed Chicken Recipes

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GOAT'S CHEESE & THYME STUFFED CHICKEN



Goat's cheese & thyme stuffed chicken image

The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 7

2 skinless, boneless chicken breasts
100g firm goat's cheese , such as Crottin de Chavignol
1 tsp fresh thyme leaves, plus 2-3 sprigs
4 rashers streaky bacon , thinly sliced
2 courgettes , thinly sliced
1-2 tbsp olive oil , plus extra for drizzling
250g vine tomato , thinly sliced

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.

Nutrition Facts : Calories 476 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.03 milligram of sodium

GOAT CHEESE-STUFFED CHICKEN



Goat Cheese-Stuffed Chicken image

Goat cheese is a luscious and creamy cheese that's lower in calories, fat, and sodium than other soft cheeses. Here, we combine it with fresh herbs and garlic, then stuff the mixture inside chicken breasts for a deliciously speedy weeknight dinner.

Provided by Ann Taylor Pittman

Time 25m

Yield Serves 4 (serving size: 1 breast)

Number Of Ingredients 8

1 tablespoon minced fresh parsley
2 teaspoons fresh thyme
2 ounces goat cheese
1 garlic clove, grated
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil

Steps:

  • Combine parsley, thyme, goat cheese, and grated garlic. Cut a slit in each chicken breast to form a pocket; stuff with mixture. Sprinkle with salt and pepper. Heat olive oil in a skillet over medium-high. Cook chicken 6 minutes per side.

Nutrition Facts : Calories 274, Carbohydrate 1 g, Cholesterol 131 mg, Fat 10.9 g, Fiber 0.0 g, Protein 41 g, SaturatedFat 3.5 g, Sodium 382 mg, Sugar 0 g

GOAT CHEESE-STUFFED CHICKEN



Goat Cheese-Stuffed Chicken image

I came up with this recipe after being inspired by a Spanish tapa I had at an amazing restaurant in Las Vegas. I basically took their goat cheese tomato sauce appetizer idea and added chicken. This is restaurant-quality and will wow any dinner guest!

Provided by Mary

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 58m

Yield 4

Number Of Ingredients 15

1 (14 ounce) can diced tomatoes with basil, garlic, and oregano - drained
2 tablespoons extra-virgin olive oil
½ onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
½ teaspoon white sugar
¼ teaspoon salt
4 skinless, boneless chicken breast halves
1 (4 ounce) log goat cheese, crumbled
2 green onions, diced
2 tablespoons chopped fresh thyme
½ teaspoon ground black pepper
2 tablespoons butter
1 teaspoon extra-virgin olive oil

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).

Nutrition Facts : Calories 389.6 calories, Carbohydrate 12.4 g, Cholesterol 96.2 mg, Fat 24.6 g, Fiber 2.3 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 825.9 mg, Sugar 7.7 g

GOAT CHEESE-STUFFED CHICKEN BREASTS



Goat Cheese-Stuffed Chicken Breasts image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 51

4 (6-ounce) boneless, skinless chicken breast halves
3 ounces goat cheese
2 teaspoons unsalted butter
1 1/2 teaspoons minced chives
1 teaspoon minced parsley leaves
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 tablespoon Essence, recipe follows
1 large egg
2 teaspoons water
1/4 cup clarified butter or vegetable oil
Mushroom Risotto, recipe follows, if desired
Julienned carrots, accompaniment, recipe follows
Chopped fresh parsley, garnish
5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
Mushroom stems, optional
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water
1 pound large carrots, ends trimmed and peeled
1 1/2 tablespoons unsalted butter
2 teaspoons chopped fresh parsley leaves
To prepare an ice water bath, fill a large bowl with water and ice. Set aside.

Steps:

  • Preheat the oven to 350 degrees F.
  • With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
  • In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
  • In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
  • One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
  • In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
  • Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
  • In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
  • In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
  • Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
  • Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
  • In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
  • Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
  • On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
  • Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
  • When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
  • Remove from the heat, sprinkle with the parsley and serve immediately.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS



Goat Cheese and Herb Stuffed Chicken Breasts image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 skin-on boneless chicken breasts
Kosher salt and freshly ground black pepper
1 large egg white
8 ounces goat cheese, crumbled
2 tablespoons finely minced fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon finely minced shallots
1 tablespoon Dijon mustard
Zest of 2 lemons
2 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. 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). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
  • Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

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

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

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 WITH PEPPERONCINI AND GOAT CHEESE



Chicken Stuffed with Pepperoncini and Goat Cheese image

You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 5

4 ounces fresh goat cheese
1/4 cup finely chopped pepperoncini
1 1/2 teaspoons finely chopped fresh thyme leaves
Coarse salt and ground pepper
4 bone-in, skin-on chicken breasts (about 2 pounds total)

Steps:

  • Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
  • Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.

Nutrition Facts : Calories 343 g, Fat 16 g, Protein 45 g, SaturatedFat 7 g

GOAT CHEESE AND OLIVE-STUFFED CHICKEN BREASTS



Goat Cheese and Olive-Stuffed Chicken Breasts image

Categories     Chicken     Olive     Bake     Quick & Easy     Goat Cheese     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 5

6 Kalamata or other brine-cured black olives
1 ounce soft mild goat cheese (about 2 tablespoons)
1/2 teaspoon chopped fresh thyme leaves
2 boneless chicken breast halves with skin
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 300°F.
  • Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
  • To form a pocket in chicken for filling:
  • Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.
  • Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

GOATS CHEESE STUFFED CHICKEN BREAST WITH A MOREL SAUCE



Goats Cheese Stuffed Chicken Breast With a Morel Sauce image

nother experiment that was absolutely wonderful, both myself and hubby loved this. I love it when as a cook you go completely off the wall wondering whether a recipe will come together in the end and for me this did. I have made so many that are experiments but you kinda know the ingredients will work, I wasn't sure with this one, but it was lovely.

Provided by The Flying Chef

Categories     Chicken Breast

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 15

olive oil
2 chicken breasts
1/2-3/4 cup chopped swiss brown mushrooms (I used just over 1/2 a cup.)
250 g soft goat cheese, rind removed
2 tablespoons butter
1/2 tablespoon fresh thyme leave
1/2 tablespoon fresh parsley, chopped finely
1 tablespoon butter
1 shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
1/2 cup cream
1 1/2 teaspoons cornflour
2 1/4 tablespoons morels (I used dried as I couldn't get fresh so you will have to adjust amount for fresh.)
pepper

Steps:

  • Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.
  • Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.
  • Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.
  • Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min's or until chicken is cooked through.
  • For The Sauce.
  • Melt butter in a pan, add shallot and cook until softened.
  • Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don't worry if it seems too thick as you still have the cream to add.).
  • Add cream and chopped morels and stir until heated through serve over chicken.
  • To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.

Nutrition Facts : Calories 1095.6, Fat 86.6, SaturatedFat 52.2, Cholesterol 303.7, Sodium 914.3, Carbohydrate 9.9, Fiber 0.3, Sugar 3.9, Protein 59.3

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

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

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

STUFFED CHICKEN BREASTS WITH RED PEPPER AND GOAT CHEESE SAUCE



Stuffed Chicken Breasts With Red Pepper and Goat Cheese Sauce image

Chicken is transformed into a luxurious dinner party dish in this tasty recipe. Serve with garlic bread and a crisp green salad.

Provided by English_Rose

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless chicken breasts, with skin
4 slices prosciutto (thin slices)
2 garlic cloves, peeled and sliced thinly
1/4 teaspoon dried thyme
3 tablespoons goat cheese
3 tablespoons extra virgin olive oil
1 large red pepper, seeded and sliced into strips
4 tablespoons chicken broth
salt and black pepper
fresh basil leaf, torn

Steps:

  • Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast.
  • Add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.
  • Fasten the chicken pocket, using either cook's string or wooden skewers.
  • In a large frying pan heat 2 tbsp of the olive oil until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.
  • Add the remaining garlic and sliced red pepper. Add the broth and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.
  • Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.
  • Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.

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From thecornishchef.com


STUFFED CHICKEN BREAST WITH LEMON THYME GOAT CHEESE, SPINACH …
2014-01-11 To make lemon thyme goat cheese: In a food processor, combine goat cheese, lemon thyme, garlic, chives, salt and pepper until well blended. Wrap tightly and refrigerate for at least 1 hour. This can be prepared up to 48 hours in advance. Lemon Thyme can be purchased in most specialty food stores like Whole Foods or Oliver’s Markets.
From livingbetter50.com


GOAT CHEESE STUFFED CHICKEN - CPA: CERTIFIED PASTRY AFICIONADO
2019-12-26 Instructions. In a small bowl, add goat cheese and herbs. Grate garlic over the cheese and mix together. Set aside. Using a sharp knife, slice a slit in the inner side of the breast. Scoop a heaping tablespoon of the goat cheese mixture and stuff it into the slit of the breast and spread it into an even layer.
From certifiedpastryaficionado.com


GOAT CHEESE-STUFFED CHICKEN - EAT. DRINK. LOVE.
In a small bowl, mix together the herbs, garlic, and goat cheese until combined. Set aside. Take each chicken breast and cut a slit lengthwise. Stuff each breast with the goat cheese mixture and sprinkle the chicken with salt and pepper. Heat the olive oil in a non-stick skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes ...
From eat-drink-love.com


CHICKEN STUFFED WITH GOAT CHEESE RECIPE - RECIPELAND.COM
Dip each roll in egg white and roll in seasoned crumbs. Place seam-side down in baking dish with lid; cover. Bake in preheated 350℉ (180℃) F oven 20 minutes. Uncover and spray chicken with olive oil flavored nonstick cooking spray. Increase oven temperature to 450℉ (230℃) and bake additional 10 minutes.
From recipeland.com


ITALIAN STYLE GOAT CHEESE STUFFED CHICKEN BREASTS
2018-11-01 Instructions. Preheat oven to 375F. Make the filling by stirring together all the ingredients in a small bowl. Set aside. Stand chicken breast on it's side. Using a sharp knife, cut a slit in the top of the chicken breast, about 1/2 of the way into the breast and leaving 3/4-inch at either end of the slit.
From seasonsandsuppers.ca


GOAT'S CHEESE & THYME STUFFED CHICKEN RECIPE
Goat's cheese & thyme stuffed chicken recipe. Learn how to cook great Goat's cheese & thyme stuffed chicken . Crecipe.com deliver fine selection of quality Goat's cheese & thyme stuffed chicken recipes equipped with ratings, reviews and mixing tips. Get one of our Goat's cheese & thyme stuffed chicken recipe and prepare delicious and healthy treat for your …
From crecipe.com


GOAT CHEESE AND LEMON STUFFED CHICKEN - COOKING FOR KEEPS
2017-06-05 Preheat oven to 425 degrees. Loosen the skin from each chicken breast, but be sure to not detach it. Gently nestle the goat cheese slices under the chicken. Lay 3 basil leaves on top. Gently lay 2-3 slices of lemon on top. Brush chicken with a little bit of the olive oil. Season liberally with salt and pepper.
From cookingforkeeps.com


HERBED GOAT CHEESE STUFFED CHICKEN BREASTS RECIPE
2015-08-24 Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/4-inch. Lay out 4 fresh sheets of plastic wrap and place 1 piece of chicken on each. Place the goat cheese and chopped herbs in a small bowl. Combine until smooth, then place 1/4 of the mixture in the center of each piece of chicken.
From mygourmetconnection.com


GOAT'S CHEESE & THYME STUFFED CHICKEN | RECIPE | BBC GOOD FOOD …
Feb 17, 2011 - A chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness, recipe from BBC Good Food. Feb 17, 2011 - A chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness, recipe from BBC Good Food. Pinterest . Today. Explore. When the auto-complete results are available, use the …
From pinterest.ca


STUFFED CHICKEN THIGHS WITH SPINACH AND GOAT CHEESE
2017-10-30 Preheat the oven to 350°F. In a medium size bowl, mix the goat cheese and the cream cheese together until smooth. Stir the spinach, artichoke hearts, sun-dried tomatoes, basil, kosher salt and freshly ground black pepper into the cheese mixture until combined. Pat the chicken dry with a paper towel.
From foodiecrush.com


GOAT CHEESE-STUFFED CHICKEN BREASTS | CANADIAN LIVING
2006-11-21 In small bowl, combine goat cheese, garlic, green onion, thyme, marjoram and cayenne until smooth; set aside. Trim any fat from chicken. With knife held horizontally and starting at thinner side, cut chicken in half almost but not all the way through; open like book. Spread 1 side of each with one-quarter of the cheese mixture.
From canadianliving.com


EASY GOAT CHEESE STUFFED CHICKEN BREASTS RECIPE - MAGIC SKILLET
Instructions: Preheat the oven to 400º F (200º C). Season chicken breasts with salt and black pepper. Place fresh thyme sprig on each breast and wrap in a slice of bacon, then secure with a toothpick. Heat an ovenproof skillet over medium-high heat. Add wrapped chicken breasts and cook until the bacon is browned.
From magicskillet.com


CHICKEN BREASTS STUFFED WITH FIGS AND GOAT CHEESE RECIPE | LEITE'S ...
2021-06-03 In a small bowl, combine the remaining 1/2 tablespoon thyme, figs, goat cheese, 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and a grinding of black pepper. Spoon the stuffing onto 1 half of each chicken breast portion, dividing it evenly. Close the chicken over the stuffing. Wrap a slice of pancetta around each chicken breast.
From leitesculinaria.com


GOAT'S CHEESE & THYME STUFFED CHICKEN | BBC GOOD FOOD RECIPES, …
Aug 18, 2015 - A chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness, recipe from BBC Good Food. Aug 18, 2015 - A chicken, goat’s cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness, recipe from BBC Good Food. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


GOAT CHEESE & HERB-STUFFED CHICKEN BREASTS RECIPE
2. Combine the cheese, tomatoes, scallion, basil and thyme in a bowl, mashing with a fork until blended. Place the bread crumbs in another small bowl. 3. Cut a pocket into the side of each chicken breast about 2 1/2 inches long. Place one-quarter of the goat cheese mixture inside each slit. Lightly press the pocket closed with a fork.
From recipes.sparkpeople.com


RECIPE: GOAT CHEESE STUFFED CHICKEN - POOFY CHEEKS
Instructions. Cut a slit in the side of each chicken breast and stuff with goat cheese. Place the chicken breasts in a dish that has been sprayed with non-stick cooking spray. In a bowl mix the crushed crackers, salt and red pepper flakes. Sprinkle and press onto the tops of the chicken breast. Lightly spray with non cook spray and put in a 350 ...
From poofycheeks.com


10 BEST STUFFED CHICKEN THIGHS CHEESE RECIPES - YUMMLY
2022-05-03 basil, sun dried tomatoes, prosciutto, goat cheese, boneless, skinless chicken thighs Creamed Spinach Stuffed Chicken Thighs The MOM 100 Cookbook chopped onion, freshly ground pepper, bone-in, skin-on chicken thighs and 7 more
From yummly.com


CHICKEN STUFFED WITH GOAT CHEESE AND GARLIC RECIPE | MYRECIPES
Instructions Checklist. Step 1. Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside. Advertisement. Step 2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin.
From myrecipes.com


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