Grilled Figgy Chicken With Goat Cheese Recipes

GRILLED CHICKEN WITH GOAT CHEESE SAUCE

Steps:

• Gather the ingredients.
• Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
• Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
• If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken. *The minimum safe temperature for chicken is 165 F / 74 C.
• Gather the ingredients.
• Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
• Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.
• Gather the ingredients.
• Combine the roasted red peppers , garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
• Taste and season, as needed, with salt and freshly ground black pepper.
• Enjoy!

CHICKEN & GOAT CHEESE SKILLET

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.

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.

CHICKEN WITH HERBED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE

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.

HEALTHY GRILLED CHICKEN, RED PEPPER, AND GOAT CHEESE SANDWICH

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!*.

GRILLED CHICKEN WITH FIGGY BARBECUE SAUCE

Steps:

• Heat grill or grill pan over high heat.
• Season chicken with salt and pepper on all sides and place on grill. Grill chicken until cooked through, about 8 to 10 minutes per side.
• Brush barbecue sauce on cooked chicken and grill for 1 minute more on each side. Serve remaining barbecue sauce on the side.

PROSCIUTTO-WRAPPED CHICKEN WITH FIGS AND GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
• Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
• Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.

GRILLED BASIL-TOMATO-GOAT CHEESE CHICKEN

Steps:

• trim chicken breasts and slice a slit into the breast as though cutting into two thin layers.
• within each breast, layer the tomatoes, fresh basil, and goat cheese. hold together with toothpicks or kabob sticks cut in half.
• grill as you would normally grill chicken breast on the barbeque.
• devour!
• (also tasty with a touch of dijon mustard).

GRILLED FIGGY PIES

Steps:

• Warm pie crust to room temperature according to package directions. Meanwhile, in a small saucepan, combine figs and bourbon; add enough water to cover by 1 in. Cook, covered, over low heat until figs are plump, 15-20 minutes. Remove from heat; drain. Cool 15 minutes and pat dry. Cut each fig into quarters. Set aside., In same saucepan over medium-low heat, combine walnuts with 1/4 cup maple syrup, cinnamon and nutmeg. Cook, stirring constantly, until liquid is almost evaporated, 5-7 minutes. Spread nuts on a baking sheet lined with parchment; freeze until set, about 10 minutes., Unroll pie crusts. Using a 4-in. round cutter, cut 12 circles, rolling and cutting scraps as necessary. Stir vanilla and remaining 1 Tbsp. maple syrup into mascarpone cheese. Spread scant 1 tablespoon mascarpone mixture over half of each circle to within 1/4 in. of edge; layer with 2 teaspoons maple walnuts and 4 fig pieces. Make an egg wash by whisking egg and water; use to moisten edge of crust. Fold crust over filling; press edges with a fork to seal. Repeat with remaining crust and filling. Brush egg wash over pies. Freeze pies on a parchment-lined baking sheet 10 minutes., Remove from baking sheet. Grill pies, covered, on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side.

GRILLED CHICKEN BREAST WITH BLACK BEANS AND GOAT CHEESE SAUCE

Steps:

• Cover the beans with cold water; either soak them overnight or bring them to the boil. If boiling, boil them for one minute, remove the pan from heat, cover and let sit for one hour.
• Drain the beans and combine them in a pan with the stock, vegetables and seasonings. Bring to a boil, remove any scum and simmer for about one-and-a-half hours, partially covered, until the beans are tender but not mushy. Keep the beans warm while preparing the sauce and chicken.
• Prepare the sauce by simmering the wine and shallots in a saucepan until the liquid is reduced by half. Add the cream and again reduce by half. While the liquid is reducing, preheat the broiler. Pour the liquid into a blender and add the cheese, butter and pepper. Puree until smooth. For a perfectly smooth sauce, strain the liquid. Keep the sauce warm, covered, over very low heat.
• Season the chicken breasts on both sides and grill or broil about four or five minutes per side; do not overcook.
• Slice the breasts and pour the sauce over the slices. Serve with the beans to one side.