Poached Chicken Breast Stuffed With Goat Cheese And Spinach Recipes

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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

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

POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH



Poached Chicken Breast Stuffed with Goat Cheese and Spinach image

Provided by Tom Valenti

Categories     Cheese     Chicken     Leafy Green     Poultry     Poach     Sauté     Goat Cheese     Spinach     Healthy

Yield Makes 4 servings

Number Of Ingredients 12

Spinach and Goat Cheese Filling
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/4 cup chicken stock or water
1 1/2 pounds spinach, stems removed and well washed in several changes of cold water
Coarse salt
Freshly ground black pepper
4 ounces high-quality fresh goat cheese, at room temperature
Chicken and Assembly
4 large boneless, skinless chicken breasts
Coarse salt
Freshly ground black pepper

Steps:

  • Make filling:
  • Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
  • Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
  • When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
  • If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
  • Make and assemble chicken:
  • Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
  • Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
  • Place one-fourth of the cooled prepared filling in the center of each breast.
  • Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
  • Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
  • If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
  • To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
  • Remove the chicken breasts with tongs and allow to rest for 5 minutes.
  • Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.

POACHED STUFFED CHICKEN BREASTS



Poached Stuffed Chicken Breasts image

Provided by Pierre Franey

Categories     main course

Time 50m

Yield 4 servings

Number Of Ingredients 11

5 skinless, boneless chicken breast halves
1 egg white
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
1/3 cup plus 3/4 cup heavy cream
2 tablespoons butter
3 tablespoons coarsely chopped shallots
1/2 cup dry white wine
2 tablespoons finely chopped parsley

Steps:

  • Each breast half will have a thin spare piece of meat loosely attached to the main part of the breast. Pull this off and set aside. Place each chicken breast half and the small piece of meat on a flat surface and pound lightly with a flat mallet.
  • Cut one breast half and one small piece of meat into cubes. Put the cubes into the container of a food processor or electric blender. Add the egg white, salt, pepper, nutmeg and cayenne and blend thoroughly while gradually adding the 1/3 cup of cream.
  • Spoon an equal portion of the mixture into the center of each of the remaining larger flattened chicken breast pieces. Top each filling with one of the remaining smaller pieces of breast. Carefully fold over the sides of the larger breast pieces to completely enclose the filling. Sprinkle with salt and pepper.
  • Lay out 4 rectangles of clear plastic wrap. Place one filled chicken breast in the center of each rectangle. Fold over the sides of the plastic wrap to enclose the stuffed breasts.
  • Select a skillet large enough to hold the packages in one layer. Heat 1 tablespoon of the butter in a skillet and sprinkle the shallots over all. Arrange the packages over all and pour the wine between the packages.
  • Cover closely, bring to a boil and cook 10 minutes.
  • Carefully transfer the packages from the liquid to a warm serving dish. Leave the liquid in the skillet.
  • Unwrap the packages, taking care not to burn your fingers. Reserve any liquid from the packages and add it to the skillet.
  • Cook the liquid down until it is almost evaporated. Add the remaining 3/4 cup cream and bring to a boil. Add salt and pepper. Cook over relatively high heat 3 minutes until reduced to about 2/3 cup. Strain the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Add the parsley to the liquid and swirl in the remaining one tablespoon butter. Pour the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 718, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 79 grams, SaturatedFat 20 grams, Sodium 1064 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SPINACH



Chicken Breasts Stuffed with Goat Cheese and Spinach image

Found this at WholeFoods.com yesterday. It just jumped up a grabbed me by the throat while I was calmly crusin', and I just had to fix my version of it for dinner. It was great! Luckily we had everything in the larder, or I would have just HAD to go to the store; it grabbed me that hard! One of these days, I will share my recipes for spinach salad and brown rice pilaf that really go well with it.

Provided by Toby Jermain

Categories     Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

4 large boneless skinless chicken breast halves, fat discarded,washed,patted dry,and gently pounded to 1/4 inch thickness
4 -5 ounces goat cheese, mild or aged,at room temperature
2 bunches fresh spinach, stemmed,washed,drained,and coarsely chopped
1 tablespoon extra virgin olive oil
2 -3 cloves garlic, minced
2 shallots, minced or 1/4 cup chopped onion
1 teaspoon minced fresh thyme leaves or 1 teaspoon dried thyme, lightly crushed
1/2 cup drained chopped jarred roasted red pepper (optional)
3 -4 tablespoons chopped pitted kalamata olives or 3 -4 tablespoons other mediterranean olives
1 -2 tablespoon chopped capers
1/4 cup chopped toasted walnuts
1 teaspoon balsamic vinegar
2 tablespoons butter (preferred) or 2 tablespoons olive oil, for brushing chicken,divided
sweet paprika (optional)
1/4 cup chopped fresh parsley leaves (optional)
nonstick cooking spray

Steps:

  • Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
  • Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
  • Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
  • Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
  • Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
  • Preheat the oven to 375 degrees F.
  • Spray an 8"x8" baking pan with nonstick cooking spray.
  • In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
  • Combine this mixture with the softened goat cheese, and set aside.
  • If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
  • Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
  • Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
  • Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
  • Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it.
  • Place the chicken in prepared baking pan, pretty side up.
  • Brush with about half of the butter, and sprinkle to taste with salt and pepper.
  • Cover with aluminum foil, and bake in preheated oven for 25 minutes.
  • Turn oven to broil.
  • Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
  • Place the chicken on a serving platter and sprinkle with parsley if desired.
  • Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
  • Serves 4.

Nutrition Facts : Calories 424.1, Fat 26.8, SaturatedFat 11.3, Cholesterol 113.2, Sodium 580.2, Carbohydrate 10.8, Fiber 4.6, Sugar 1.9, Protein 37.7

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