Balsamic Glazed Chicken Sandwiches With Goat Cheese Recipes

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.

Steps:

• Salt and pepper chicken breasts.
• Heat olive oil in a nonstick skillet over medium high heat.
• Cook chicken until no longer pink, about 4-5 minutes per side.
• Remove chicken, keep warm.
• Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
• Cut rolls in half, spread with goat cheese.
• Add chicken, spinach, onion, peppers, and sauce.
• You may have sauce left over. Save it. It's great on steaks, too.

Steps:

• Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
• Preheat the grill.
• Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
• In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
• Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

Steps:

• Combine the vinegar, soy sauce, red wine and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar disolves. Cook until reduced to 1/2 cup (about 12 minutes). Remove from heat and cool slightly.
• While the vinegar cooks, spray a large non-stick skillet with non-stick cooking spray and heat on med-high heat. Sprinkle the chicken with the salt and pepper and brown to desired doneness, at least 4 minutes per side. Remove form the skillet and cover, keeping it warm. Add the olive oil to the skillet and spread around to coat the bottom well, add the onion and cook, stirring often to prevent burning, till brown or carmelized. Remove from heat.
• Thinly slice the chicken. Spread a thin layer of cheese over the bottom of each roll, divide the chicken between each roll and top with the onion. Drizzle each with a small amount of the vinegar mixture(about 1 Tbsp.) and top with the arugula, if desired.

Steps:

• Preheat the oven to 375 degrees F.
• For the pumpkin hummus: In a food processor combine the garbanzo beans including the liquid from the can, tahini, pumpkin puree, lemon juice, garlic, salt and cumin. Process until combined. With the processor running, add the olive oil a little at a time until the sauce is smooth but still thick. Occasionally stop the machine to scrape down the sides with a rubber spatula so everything is processed. If it looks like a paste with oil floating in it, add 1 to 2 tablespoons of the ice water and pulse again to help it emulsify. Taste, and don't be afraid to add more salt, lemon juice or cumin to your preference. Reserve.
• For the crostini: Put the butter in small skillet and turn the heat to medium. Once the butter melts, put the sage leaves in the pan and fry until golden brown, about 5 minutes. Remove the sage leaves from the pan with a slotted spoon and reserve.
• Cover a baking sheet with foil and place the bread slices on the sheet. Drizzle each with a little olive oil and sprinkle with salt and pepper. Bake until toasted but soft on the inside, about 3 minutes. Pull the crostini from the oven and carefully rub the top side of each piece with the garlic clove.
• Top each crostini with about 1 tablespoon pumpkin hummus and a fried sage leaf. Crumble some goat cheese on each, add a few pomegranate seeds and a drizzle of balsamic glaze.

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

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).