Spinach Goats Cheese And Pesto Stuffed Chicken Breast With A Lem Recipes

Steps:

• Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
• Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.
• Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.).
• Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
• Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).
• For The Sauce:.
• Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
• Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.
• Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
• To serve: Slice chicken in half, plate and drizzle with sauce.

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:

• 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.

Steps:

• In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
• With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
• Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
• Broil, turning once, 7 minutes or until chicken is done.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

Steps:

• Preheat oven to 300.
• In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
• Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
• Dredge chicken in flour and brown on all sides in heated skillet.
• Remove chicken and place in oven while completing dish.
• Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
• Whisk in stock and cook 4-5 minute until thickened.
• Add lemon juice, parsley and roasted peppers.
• When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

Steps:

• Heat oven to 350 degrees.
• Heat olive oil in skillet over medium heat.
• Add onions and saute until translucent.
• Add spinach and real bacon bits, continue to cook until spinach is wilted.
• Remove from heat to cool.
• Prepare chicken breasts by trimming any visible fat and cutting into the side to form a pouch.
• Once spinach mixture has cooled, crumble goat cheese over it and combine.
• Stuff spinach mixture into chicken breasts and seal with toothpicks.
• Combine breadcrumbs, parmesan cheese, salt, and pepper.
• Dip each chicken breast into the beaten egg, then coat well with the breadcrumb mixture.
• Spray each chicken breast with olive oil cooking spray and bake for 30 minutes or until cooked through.