CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
Provided by Deborah Bernstein
Categories Chicken Mushroom Bake Goat Cheese Basil White Wine Bon Appétit New York
Yield Serves 4
Number Of Ingredients 16
Steps:
- For chicken:
- Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
- Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
- For sauce:
- Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.
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 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
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.
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES
Steps:
- Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
- Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
- Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
- Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.
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
CHICKEN BREASTS WITH GOAT CHEESE AND BASIL
This is an exceptional recipe for otherwise boring boneless, skinless chicken breasts. Good enough for company, yet easy enough for everyday!
Provided by miss gracie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For chicken: Preheat oven to 350°F.
- Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet.
- Pat chicken dry.
- Combine cheese, green onions and basil in small bowl.
- Season with salt and pepper.
- Spread cheese mixture lengthwise over half of each chicken piece.
- Tuck short ends in.
- Roll chicken up, starting at one long side, into tight cylinders.
- Tie ends with string to secure or secure with a toothpick (my preference).
- Dip chicken in egg, allowing excess to drip into bowl.
- Roll in breadcrumbs, shaking off excess.
- (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish.
- Pour 2 tablespoons melted butter over.
- Bake until cooked through, about 30 minutes.
- For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.
- Add mushrooms and sauté until tender, about 8 minutes.
- Add flour and stir until butter and flour are smooth.
- Add wine and simmer 3 minutes.
- Add stock and continue simmering about 3 more minutes, stirring occasionally.
- Season sauce with salt and freshly ground pepper.
- Remove string from chicken.
- Cut rolls crosswise into 1/2-inch-thick rounds.
- Top with sauce and serve immediately.
Nutrition Facts : Calories 448.3, Fat 25.2, SaturatedFat 14.5, Cholesterol 178.4, Sodium 405.4, Carbohydrate 17.2, Fiber 1.6, Sugar 2.9, Protein 34.2
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