CHICKEN WITH PEPPERS AND GOAT CHEESE
Steps:
- Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm.
- Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced.
- To serve, spoon sauce over chicken and sprinkle with goat cheese.
- Cost per recipe*: $17.63.
- Cost per serving*: $4.41.
- *Based on average retail prices at national supermarkets.
PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE
Randomly threw a few things together one night with some chicken and the stuffed bell peppers turned out to be one of my husband's favorite meals! I'm quite proud of it!
Provided by Aundrea Lynn
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
- Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
- While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
- Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
- Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
- Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
- Spoon rice mixture into the green peppers. Top with remaining cheese.
- Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 35 g, Cholesterol 65.2 mg, Fat 14.1 g, Fiber 4.3 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 1212.8 mg, Sugar 5.8 g
GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE
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.
GRILLED CHICKEN WITH GOAT CHEESE STUFFING, PEPPERS, ONIONS AND TWO SALSAS
[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
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.
HEALTHY GRILLED CHICKEN, RED PEPPER, AND GOAT CHEESE SANDWICH
Make and share this Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich recipe from Food.com.
Provided by slaterbugs
Categories One Dish Meal
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 13
Steps:
- Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
- Squeeze about 1/4 of a lemon over each side of the chicken breast.
- Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
- Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
- Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
- Spray red onion and red pepper with olive oil spray
- Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
- When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
- The chicken should take around 10 minutes, depending on how thick it is.
- Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
- Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
- Spread the goat cheese on the warm bun.
- Spread the dijon on the other side of the bun
- Slice your grilled red pepper and onion into strips.
- Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
- Enjoy!
- *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.
Nutrition Facts : Calories 390.6, Fat 12.1, SaturatedFat 6.8, Cholesterol 88.2, Sodium 484.4, Carbohydrate 32.3, Fiber 3, Sugar 8.4, Protein 37.7
GOAT CHEESE-STUFFED CHICKEN
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
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
GRILLED CHICKEN AND GOAT CHEESE SALAD
Prepare this delicious meal-sized salad for up to 6 people. It does take more work than your typical salad, but is worth it in the end. Your dinner guests will be impressed with your cooking skills-and will love that you're serving healthy food!
Provided by Roy A.
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat grill or broiler. With your finger, gently make a pocket between the skin and meat of each chicken breast. Insert the goat cheese medallions into the pockets, overlapping as necessary. Sprinkle the chicken with salt and ground pepper. Brush bell peppers and onion with olive oil. Sprinkle with salt and ground pepper, set aside.
- 2. Place chicken on grill rack, skin sides up, over medium heat. Grill for 3-5 minutes, or until browned. Turn chicken over; grill for 5 to 7 minutes more. Add bell peppers and onion to grill. Grill about 1 minute or until chicken is done and vegetables are heated through and slightly charred, turning once. (OR broil chicken and vegetables 4 to 5 inches from heat.).
- 3. Arrange mache, arugula, lettuce and radicchio on 6 plates. Cut each chicken breast into 4 slices and place on plates. Add tomato concasse/chopped tomatoes, grilled peppers, and onions to plates. Drizzle vinaigrette over vegetables. Spoon salsa over chicken. Sprinkle with chives.
- 4. Serve with Jalapeno-Cilantro-Lime Salsa. Recipe posted on this site.
Nutrition Facts : Calories 443.9, Fat 28.8, SaturatedFat 14.3, Cholesterol 91.2, Sodium 394.7, Carbohydrate 16.9, Fiber 3.7, Sugar 6.3, Protein 30.7
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
CHICKEN & GOAT CHEESE SKILLET
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
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
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