GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE
Make and share this Goat Cheese and Herb Stuffed Chicken Roulade recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
- In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
- Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
- Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
- Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
- Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
- Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
- Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
- Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.
- Cook's Note:
- Save the rest of the chicken to make the best chicken stock and chicken noodle soup!
- Wine suggestion for this recipe:
- Chardonnay.
Nutrition Facts : Calories 2061.8, Fat 158.7, SaturatedFat 57.7, Cholesterol 593.6, Sodium 967.8, Carbohydrate 20.4, Fiber 5.6, Sugar 3.9, Protein 135.1
ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE
Steps:
- Preheat the oven to 450 degrees F.
- Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.
- In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.
- Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
- Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.
GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
- Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
- Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.
GOAT'S CHEESE & THYME STUFFED CHICKEN
The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
- Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
- Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.
Nutrition Facts : Calories 476 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.03 milligram of sodium
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
More about "goat cheese and herb stuffed chicken roulade recipes"
21 BEST CHICKEN ROULADE RECIPES
From simplychickenrecipe.com
- Chicken Roulade Recipe. If you like feta cheese and chicken, this recipe offers a great way to see them together in a dish of the chicken roulade. The zesty hint of lemon and the solid but tasty white wine flavor compliments the meat and the cheese very well.
- Chicken Roulade with Creamy Mushroom Sauce. With a nutty, cheesy, and leafy filling, this chicken roulade is sure to be a good kickstart for people who love pine nuts.
- Chicken Roulade Spinach Combo Recipe. Crunchy spinach, flavorful mushrooms, and rich ricotta cheese are the stars of the show for this recipe. What sets this chicken roulade recipe from the rest is the addition of tasty strips of bacon wrapped around the roll as an extra securing bond and extra flavor.
- Fine Dining Chicken Roulade Recipe. With a combination of goat cheese, chili, and pistachios, this recipe will take your chicken roulade to another level.
- Creamy Chicken Roulade With Spinach and Mushrooms Recipe. This chicken roulade recipe emphasizes the creaminess, and crisp outer layer, made possible by the special breaded coating.
GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE : RECIPES …
From cookingchanneltv.com
GOAT CHEESE-STUFFED CHICKEN ROULADES RECIPE | HELLOFRESH
From hellofresh.com
GOAT CHEESE STUFFED CHICKEN BREAST - MOM ON TIMEOUT
From momontimeout.com
HERB AND GOAT CHEESE-STUFFED CHICKEN BREASTS RECIPE
From myrecipes.com
BACON-WRAPPED GOAT CHEESE CHICKEN ROULADE | 12 …
From 12tomatoes.com
CHICKEN ROULADE (STUFFED CHICKEN ROLL) - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (3)Total Time 50 minsCategory Main, Main CourseCalories 278 per serving
GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS RECIPE | GEOFFREY …
From foodnetwork.cel29.sni.foodnetwork.com
GOAT CHEESE-STUFFED CHICKEN - EAT. DRINK. LOVE.
From eat-drink-love.com
STUFFED HERBED CHICKEN WITH BOURSIN CHEESE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN ROULADE WITH HERBED CHEESE & PROSCIUTTO RECIPE
From myrecipes.com
HERB GOAT CHEESE-STUFFED CHICKEN BREASTS | CHICKEN.CA
From chicken.ca
ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM …
From foodnetwork.cel29.sni.foodnetwork.com
GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE – RECIPES NETWORK
From recipenet.org
GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE | PUNCHFORK
From punchfork.com
GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE : RECIPES : …
From cookingchanneltv.cel30.sni.foodnetwork.com
GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS - FOOD …
From foodnetwork.ca
GOAT CHEESE AND HERB STUFFED RADICCHIO LEAVES RECIPE | GIADA DE ...
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN BREASTS STUFFED & GARLIC & HERBED GOAT CHEESE RECIPE
From myrecipes.com
You'll also love