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
SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST
The flavors in this dish are amazing, evrything melds so well. This is a super simple meal that will definitley impress!
Provided by KLBoyle
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 367.3, Fat 14.9, SaturatedFat 4.2, Cholesterol 92.8, Sodium 1080, Carbohydrate 20.1, Fiber 3.9, Sugar 2, Protein 37.8
SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS
This recipe takes a little bit of work -- but the result is well worth it! How can you go wrong with creamy goat cheese, spinach, and bacon, all stuffed inside of chicken?
Provided by MariaMiller
Categories Chicken Breast
Time 50m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 427.3, Fat 21.7, SaturatedFat 10.3, Cholesterol 202, Sodium 852, Carbohydrate 14.3, Fiber 1.7, Sugar 2.6, Protein 42.4
GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE
Provided by Kelsey Nixon
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
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.
GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE
Steps:
- Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
- In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
SPINACH AND GOAT CHEESE TARTLETS
Steps:
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
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.
SPINACH GOATS CHEESE AND PESTO STUFFED CHICKEN BREAST WITH A LEM
Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don't work.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
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.
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SPINACH
Found this at WholeFoods.com yesterday. It just jumped up a grabbed me by the throat while I was calmly crusin', and I just had to fix my version of it for dinner. It was great! Luckily we had everything in the larder, or I would have just HAD to go to the store; it grabbed me that hard! One of these days, I will share my recipes for spinach salad and brown rice pilaf that really go well with it.
Provided by Toby Jermain
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened.
- Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy.
- Season to taste with salt and pepper, remove from heat, and let cool enough to handle.
- Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing.
- Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach.
- Preheat the oven to 375 degrees F.
- Spray an 8"x8" baking pan with nonstick cooking spray.
- In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar.
- Combine this mixture with the softened goat cheese, and set aside.
- If desired, divided in quarters, and refrigerate until firm (recommended, but not required).
- Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface.
- Spread about one quarter of the spinach mixture in the center of each pounded chicken breast.
- Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast.
- Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it.
- Place the chicken in prepared baking pan, pretty side up.
- Brush with about half of the butter, and sprinkle to taste with salt and pepper.
- Cover with aluminum foil, and bake in preheated oven for 25 minutes.
- Turn oven to broil.
- Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned.
- Place the chicken on a serving platter and sprinkle with parsley if desired.
- Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons.
- Serves 4.
Nutrition Facts : Calories 424.1, Fat 26.8, SaturatedFat 11.3, Cholesterol 113.2, Sodium 580.2, Carbohydrate 10.8, Fiber 4.6, Sugar 1.9, Protein 37.7
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
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