STUFFED CHICKEN BREASTS WITH RED PEPPER AND GOAT CHEESE SAUCE
Chicken is transformed into a luxurious dinner party dish in this tasty recipe. Serve with garlic bread and a crisp green salad.
Provided by English_Rose
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast.
- Add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.
- Fasten the chicken pocket, using either cook's string or wooden skewers.
- In a large frying pan heat 2 tbsp of the olive oil until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.
- Add the remaining garlic and sliced red pepper. Add the broth and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.
- Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.
- Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.
SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
I made this up and my husband and kids loved it!
Provided by Amber Maechler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
- Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
- Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
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
CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE
Categories Chicken Sauté Quick & Easy Goat Cheese Bell Pepper Zucchini Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
- With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.
GOAT CHEESE AND SPINACH STUFFED CHICKEN
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
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
GOAT CHEESE AND HERB-STUFFED CHICKEN BREASTS
Provided by Marian Burros
Categories dinner, main course
Time 1h
Yield Eight servings
Number Of Ingredients 8
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
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND RED PEPPER
Make and share this Chicken Breasts Stuffed with Goat Cheese, Basil and Red Pepper recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For chicken: Preheat oven to 350F.
- Pound chicken between 2 sheets of wax paper to thickness of ¼ inch.
- Pat chicken dry.
- Combine cheese, green onions, red pepper and basil in a small bowl.
- Season with salt and pepper.
- Spread cheese mixture lengthwise over half of each chicken piece.
- Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
- Tie ends together with string to secure.
- Dip chicken in egg, allowing excess to drip back into bowl.
- Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
- Place chicken in square baking dish to comfortably hold rolls.
- Pour 2 tblsps melted butter over.
- Bake until cooked through, about 20-25 minutes.
- For sauce: Melt ¼ cup butter in large skillet over medium heat.
- Add mushrooms and saute until tender, about 8 minutes.
- Add wine and boil for 3 minutes.
- Add stock and boil until liquid is reduced by half, about 6 minutes.
- Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
- Season.
- Remove string from chicken.
- Cut rolls crosswise into ½ inch thick rounds.
- Fan on plates.
- Serve immediately, passing sauce separately.
Nutrition Facts : Calories 501.8, Fat 32.9, SaturatedFat 19.3, Cholesterol 198.8, Sodium 459.8, Carbohydrate 15.1, Fiber 1.7, Sugar 3.5, Protein 34
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