Grilled Chicken Breast Stuffed With Goat Cheese With Smoked Chile Cilantro Sauce Recipes

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GRILLED STUFFED CHICKEN BREASTS



Grilled Stuffed Chicken Breasts image

This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.

Provided by diggler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breasts
1 medium green bell pepper, diced
1 small onion, diced
1 clove garlic, minced
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Steps:

  • Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  • Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
  • Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
  • Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST



Spinach and Goat Cheese Stuffed Chicken Breast image

The flavors in this dish are amazing, evrything melds so well. This is a super simple meal that will definitley impress!

Provided by KLBoyle

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, pounded thin
1/2 cup goat cheese (such as chevre)
1 (10 ounce) box frozen spinach, thawed and drained
1 small onion, diced
2 cups chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup flour
2 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
2 teaspoons dried thyme
4 tablespoons roasted red peppers, diced
3/4 teaspoon salt
1 teaspoon pepper
12 toothpicks

Steps:

  • Preheat oven to 300.
  • In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
  • Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
  • Dredge chicken in flour and brown on all sides in heated skillet.
  • Remove chicken and place in oven while completing dish.
  • Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
  • Whisk in stock and cook 4-5 minute until thickened.
  • Add lemon juice, parsley and roasted peppers.
  • When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

Nutrition Facts : Calories 367.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 92.8, Sodium 1080, Carbohydrate 20.1, Fiber 3.9, Sugar 2, Protein 37.8

GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SMOKED CHILE CILANTRO SAUCE



Grilled Chicken Breast Stuffed with Goat Cheese and Smoked Chile Cilantro Sauce image

An easy but impressive grilled chicken dish that will wow as your main entrée.

Provided by Bobby Flay

Categories     cheese,chicken,dinner,grill,Hot and Spicy,Main,Olives,vegetables

Time 30m

Number Of Ingredients 16

8 oz soft goat cheese
¼ cup chopped nicoise olives
1 red pepper, roasted, peeled, seeded and chopped
1 Tbsp fresh finely chopped thyme
Salt and freshly ground pepper
4 large boneless chicken breast, pounded thin
2 Tbsp olive oil
Smoked Chile-Cilantro Sauce, recipe follows
2 poblanos, smoked, peeled and seeded
¼ cup red onion, coarsely chopped
2 Tbsp fresh lime juice
¾ cup olive oil
¼ cup spinach leaves
¼ cup cilantro leaves
2 tsp honey
Salt and freshly ground pepper

Steps:

  • Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
  • In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE



Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese image

Provided by Anne Burrell

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
2 shallots, finely chopped
Kosher salt
2 chicken livers, finely chopped
1 pound wild mushrooms, stemmed and finely chopped (any kind you like; shiitake, oyster or cremini are great)
3/4 cup dry white wine
4 ounces goat cheese, at room temperature
1/2 bunch fresh chives, finely chopped
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs beaten with 2 tablespoons water
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon butter

Steps:

  • For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
  • Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
  • Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
  • Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
  • Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
  • Squeeze the mushroom filling into each chicken breast.
  • In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
  • Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
  • Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
  • Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
  • When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
  • For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
  • Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
  • Plate the chicken and spoon the pan sauce over the chicken.

GRILLED CHICKEN WITH GOAT CHEESE STUFFING, PEPPERS, ONIONS AND TWO SALSAS



Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas image

[Jalapeño-Cilantro Salsa](/recipes/recipe_views/views/4496) and [Tomato Salsa](/recipes/recipe_views/views/343) are colorful accompaniments to this great entrée.

Yield Serves 6

Number Of Ingredients 7

6 large chicken breast halves with skin and bones
1 11-ounce log chilled soft fresh goat cheese (such as Montrachet), cut into eighteen 1/3- to 1/2-inch-thick rounds
2 tablespoons extra-virgin olive oil
2 medium-size sweet onions (such as Maui), cut into 1/2-inch-wide slices
2 red bell pepper, cut into 1-inch-wide strips
2 yellow bell pepper, cut into 1-inch-wide strips
1 bunch fresh chives, finely chopped

Steps:

  • Gently slide finger tips between chicken meat and skin along 1 long side of each breast, leaving skin attached on opposite ling side. Place 3 goat cheese rounds under skin of each chicken breast. skewer seams closed with toothpicks. Sprinkle chicken with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Place oil in large bowl. Place onions on baking sheet. Brush with 1 tablespoon oil. Add bell peppers to remaining oil in bowl; toss to coat. Sprinkle onions and peppers with salt and pepper. Grill or broil chicken, skin toward heat, until cooked through, turning occasionally, abut 22 minutes. Transfer to baking sheet; tent with foil. Grill or broil onions and peppers until lightly charred, turning occasionally, about 4 minutes.
  • Remove toothpicks from chicken. Arrange chicken, onions and peppers on plates. Spoon Jalapeño Salsa over chicken. Spoon Tomato Salsa on side. Sprinkle with chives and serve.

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 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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