CHICKEN, MUSHROOM, AND GOAT CHEESE BURRITOS
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
- Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
- Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
- Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.
Nutrition Facts : Calories 584 g, Fat 23 g, Fiber 5 g, Protein 41 g
GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE
These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
- Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
- Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
- Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g
YUMMY CHICKEN BURRITOS
I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.
Provided by smellow
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 15
Number Of Ingredients 8
Steps:
- Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
- Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
- Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g
CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
CHICKEN WITH SUN-DRIED TOMATO-MUSHROOM SAUCE
This is my adaptation of a Superfast Cooking Light recipe. I can get this on the table pretty darn fast after work!
Provided by Hey Jude
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tsp.
- oil in a large non-stick skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to pan; cook 4 minutes on each side or until done.
- Remove from pan; keep warm.
- Reduce heat to medium.
- Add 2 tsp.
- oil, mushrooms, and shallots; cook 2 minutes, stirring frequently.
- Stir in broth, chopped tomatoes, and wine; cook for 1 minute.
- Spoon sauce over chicken; sprinkle with parsley.
- Serve over pasta.
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CRISPY CHICKEN WITH GOAT CHEESE & SUN DRIED TOMATOES
From momsdinner.net
4.9/5 (28)Total Time 45 minsCategory DinnerCalories 541 per serving
- Pound the chicken breasts to about 1/4 inch thickness with a meat mallet or rolling pin. Set aside.
- In a medium bowl mix together all the ingredients for the goat cheese filling. Stir until it is well combined and there are no clumps of goat cheese remaining.
- On a foil lined sheet pan lay the pounded chicken breasts out flat. Spread a few spoonfuls of the goat cheese mixture evenly over the flattened chicken breasts. Lightly roll the chicken over the filling, like a burrito, try to keep all the filling inside the chicken roll. Lay the chicken rolls seam side down on the pan. *** This will be messy, but don't worry it will turn out beautifully!
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