Lemon Goat Cheese Chicken Recipe 465

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LEMON GARLIC CHICKEN WITH GOAT CHEESE AND ZUCCHINI NOODLES RECIPE - (4.4/5)



Lemon Garlic Chicken with Goat Cheese and Zucchini Noodles Recipe - (4.4/5) image

Provided by á-171698

Number Of Ingredients 13

LEMON GARLIC CHICKEN:
6 chicken thighs, skin-on, bone-in
1/4 cup extra-virgin olive oil
9 cloves garlic, minced
1/3 cup white wine
2 lemons, zest of
1 lemon, juiced
1 tablespoon fresh herbs, chopped fine (I used thyme, oregano, and a little rosemary)
Kosher salt and freshly ground black pepper
1 small log fresh goat cheese
1 lemon, cut into 8 slices lengthwise
ZUCCHINI NOODLES:
3 large zucchini

Steps:

  • LEMON GARLIC CHICKEN: Divide the goat cheese into 6 equal portions. Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese. Try to keep the skin connected to the thigh on the other sides as much as possible, but don't fret about it if it comes loose. Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh. Season the chicken liberally with salt and pepper. Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce. Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables. (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.) Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element. Broil until the tops of the thighs are crispy and well-browned. Allow the chicken to rest a few minutes so you don't burn yourself. Serve hot with pan juices...Enjoy! ZUCCHINI NOODLES: I skimmed off the excess fat from the cooked chicken and used it to quickly saute the zucchini. The fat from the chicken was already infused with garlic, lemon, and herbs, so no additional seasoning was necessary except a sprinkle of salt and pepper. The texture of the noodles was just like spaghetti - you could even twirl it on your fork.

CHICKEN & GOAT CHEESE SKILLET



Chicken & Goat Cheese Skillet image

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

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 cup cut fresh asparagus (1-inch pieces)
1 garlic clove, minced
3 plum tomatoes, chopped
3 tablespoons 2% milk
2 tablespoons herbed fresh goat cheese, crumbled
Hot cooked rice or pasta
Additional goat cheese, optional

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

GREEN HERBED LEMON CHICKEN BURGERS WITH GOAT CHEESE



Green Herbed Lemon Chicken Burgers with Goat Cheese image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
1/2 cup minced red onion
1 pound ground chicken
1 cup minced fresh basil
1/2 cup minced fresh parsley
1 tablespoon fresh oregano leaves, chopped
1/4 cup ricotta cheese
2 cloves garlic, minced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
4 brioche burger buns or hamburger buns
1/2 cup crumbled goat cheese
Arugula, for serving
Heirloom tomato slices, for serving

Steps:

  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat and cook the onions until softened, about 3 minutes. Set aside to cool. Wipe out the skillet and reserve.
  • Combine the chicken, basil, parsley, oregano, ricotta, garlic, lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and the cooled onions in a large bowl. Mix well with your hands. Splash your hands with some cold water and mold the chicken mixture into 4 patties.
  • Combine the mayonnaise and lemon juice in a small bowl.
  • Heat the remaining 1 tablespoon olive oil in the reserved skillet and cook the patties until they're cooked through, 3 to 4 minutes on each side (see Cook's Note).
  • Meanwhile, toast the buns in a toaster or on a dry pan and set aside.
  • Spread the lemon mayo on each side of the buns. Place the bottom of the bun on a plate, top with the arugula, tomato, one patty, goat cheese and finally the top of the bun. Repeat with the remaining patties.

CHICKEN WITH HERBED GOAT CHEESE



Chicken with Herbed Goat Cheese image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

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.

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)



Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional) image

A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup powdered sugar
¼ cup granulated sugar
8 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 lemon, zested
1 (8 ounce) package cream cheese, at room temperature
1 (4 ounce) log goat cheese, at room temperature
½ cup powdered sugar
1 tablespoon all-purpose flour
1 large egg
½ cup Mott's® Natural Applesauce
1 lemon, zested
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
  • With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
  • Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
  • Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
  • With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
  • Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
  • Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g

ROASTED PECAN-GOAT CHEESE CHICKEN



Roasted Pecan-Goat Cheese Chicken image

Make and share this Roasted Pecan-Goat Cheese Chicken recipe from Food.com.

Provided by Outta Here

Categories     Whole Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup pecans, chopped
2 ounces goat cheese (creamy type)
1 garlic clove, chopped
2 tablespoons olive oil
1 1/2 teaspoons lemon juice
pepper, to taste
3 1/2 lbs whole chickens
1 medium onion, sliced
1 lemon, sliced
2/3 cup dry white wine
2/3 cup low sodium chicken broth
2/3 cup low sodium chicken broth
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • In a food processor combine pecans, goat cheese, garlic, olive oil, lemon juice and pepper to taste. Process until mixture forms a paste.
  • Preheat oven to 400ºF. Coat a 13x9x2" roasting pan with nonstick cooking spray.
  • Carefully loosen skin on chicken breast by gently working fingers under the skin starting from both the neck and body cavity ends. Be careful not to pierce or tear the skin.
  • Push cheese mixture in an even layer on chicken breasts, underneath the skin. Secure skin with wooden picks. Tie legs together.
  • Place lemon and onion slices in bottom of roasting pan.
  • Arrange chicken in roasting pan on onion and lemon slices. Add wine and 2/3 cup broth.
  • Roast, uncovered, for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180ºF. Baste occasionally with pan juices during baking.
  • If necessary, tent with foil toward end of cooking to prevent overbrowning.
  • Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
  • To make gravy: Stir cornstarch into water until mixed.
  • Add 2/3 cup broth to pan juices and bring to a boil. Stir in cornstarch mixture and cook, stirring, until thickened.
  • Carve chicken and serve with gravy.

Nutrition Facts : Calories 877.8, Fat 66.9, SaturatedFat 16.9, Cholesterol 198.3, Sodium 275.5, Carbohydrate 13.1, Fiber 3.7, Sugar 2.9, Protein 51.1

CHEESY LEMON-CHICKEN PASTA



Cheesy Lemon-Chicken Pasta image

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Provided by Cooking44

Categories     Chicken Pasta

Time 35m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 cup frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package button mushrooms, sliced
½ cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
kosher salt and ground black pepper to taste
½ (8 ounce) package reduced-fat cream cheese, cubed and softened
¼ cup fresh lemon juice
2 teaspoons lemon zest
½ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ cup chopped flat-leaf (Italian) parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
  • While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
  • Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
  • Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g

GOAT CHEESE MARINATED WITH LEMON AND HERBS



Goat Cheese Marinated With Lemon and Herbs image

I haven't tried this appetizer yet but thought it sounded wonderful. Recipe source: Fine Cooking (November 2004). The prep time includes at least 2 hours marinating time.

Provided by ellie_

Categories     Cheese

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 ounces goat cheese, sliced into 6 rounds
2 teaspoons lemon peel, grated
2 tablespoons sun-dried tomatoes, drained and chopped (oil packed)
1/2 teaspoon capers, minced
1 teaspoon thyme leaves, chopped
kosher salt (or other coarse salt)
3 rosemary sprigs
1/2 cup olive oil
toasted baguette, slices or cracker

Steps:

  • In a shallow dish arrange the six pieces of cheese in one layer. Sprinkle lemon, tomatoes, capers thyme, and salt over the cheese pieces. Add the rosemary sprigs.
  • Pour olive oil over the cheese, making sure the oil covers the cheese (use more if necessary).
  • Place cheese dish in refrigerator and let marinate for 2-6 hours.
  • Bring dish to room temperature (about 45 minutes) before serving.
  • Spread cheese with marinade on crostini or crackers.

Nutrition Facts : Calories 346.9, Fat 35.5, SaturatedFat 9.6, Cholesterol 22.4, Sodium 191.8, Carbohydrate 1.9, Fiber 0.3, Sugar 1.4, Protein 6.4

GOAT'S CHEESE CHICKEN WITH WARM LENTILS & SWEET BEETS



Goat's cheese chicken with warm lentils & sweet beets image

Stuffing and wrapping chicken breasts works brilliantly for entertaining, letting you get most of the work done before any of your guests arrive

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14

500g raw beetroot , peeled and cut into wedges
12 shallots , halved if large
3 tbsp clear honey
6 tbsp mild olive oil
1 lemon , zest and juice
350g Puy lentil
1 big garlic clove , roughly chopped
2 tbsp capers
1 tbsp Dijon mustard
100g bag mixed green leaves
6 large boneless skinless chicken breasts
150g tub Chavroux soft goat's cheese
20g pack flat-leaf parsley , chopped
18 rashers thin-cut smoked streaky bacon

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Put the beetroot and shallots into a roasting tin, drizzle with honey and 1 tbsp oil, season, then toss well. Cover with foil, then roast for 1 hr, turning after 30 mins and leaving the foil off. Splash half the lemon juice over the veg when they're ready, then set aside. Can be made up to 1 day ahead.
  • Meanwhile, boil the lentils, then drain and rinse well. Make a dressing by whizzing the garlic, capers, remaining oil, lemon juice and mustard together with seasoning. Add a couple tbsp water to loosen. Set aside.
  • Turn the chicken breasts upside down, then pull each mini fillet to the side, without detaching it. Cut a pocket into the thickest part of the fillet. Repeat with the rest. Mix the lemon zest with the goat's cheese, half the parsley and seasoning, then stuff about 1 tsp cheese into each pocket. Fold the mini fillets back over to seal. Wrap each breast in 3 rashers of bacon, then sit on a baking tray. Can be prepared up to a day ahead. Roast with the veg for 20 mins until the bacon is crisp and cooked through.
  • To serve, warm the lentils in the pan, stir the remaining parsley into most of the dressing, then tip in the warm lentils. Spoon onto plates with some of the roast beets and shallots, scatter over the salad leaves, top with the chicken, sliced in half, then drizzle over remaining dressing.

Nutrition Facts : Calories 661 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Protein 62 grams protein, Sodium 2.52 milligram of sodium

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Jul 17, 2020 - Lemon-Goat Cheese Chicken with Shaved Carrot and Rice Salad from the eMeals Quick & Healthy plan. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


HOMEMADE GOAT CHEESE WITH LEMON JUICE RECIPE - THE SPRUCE EATS
2021-07-22 Our very simple recipe for homemade goat cheese is done by using acid coagulation. By slowly heating up the milk and adding lemon juice or other acids like vinegar or citric acid to the goat's milk, small soft curdles are formed. Quark and cottage cheese are also made by this process, but in the case of goat's cheese, the curdles are strained to form the …
From thespruceeats.com


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