Chicken With Goat Cheese Balsamic Syrup Recipes

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.

Steps:

• 1. Lay chicken out on a work surface, season all over with salt and pepper. Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini. Fold open ends over filling and secure each with a toothpick. Place flour in shallow plate with a lip, and dredge chicken. Transfer to a wax paper-lined plate.
• 2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes. Divide chicken among plates and discard oil.
• 3. Return skillet to high heat. Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy. Add broth, bring to a boil, and cook until mixture reduces to a glaze. Remove skillet from heat and whisk in remaining 1 teaspoon oil. Pour glaze over chicken and serve.

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.

Steps:

• In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese; beat until blended. , In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until very finely chopped. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with goat cheese butter and balsamic syrup.,

Steps:

• Preheat oven to 400 degrees. Heat 1 tbsp olive oil in a saute pan, add garlic & saute for 1 minute until golden. Remove from heat & place garlic and remaining oil in a mixing bowl. Add goat cheese, 1 tbsp balsamic vinegar & basil to garlic. Mash together with a fork & set aside. Heat a large saute pan on med. high. Sprinkle chicken with salt & pepper. Add 2 tbsp olive oil and chicken to the pan. Cook for 4 -5 min on each side until golden brown. Remove from heat & save pan for the sauce. Put chicken in a casserole dish. Generously spread goat cheese mixture over each breast dividing equally. Place casserole in oven for about 8-10 min while you prepare the sauce, Place pan on med. high heat and when hot add 1/2cup balsamic vinegar. Scrape bits off the bottom of pan and reduce sauce for about 1 minute until thick & syrupy. Turn off heat & add butter, stirring until combined. Remove chicken from oven and check if cooked through. Goat cheese should be melted and soft. Drizzle balsamic syrup over the breasts & garnish with a basil leaf & serve.