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
POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH
Provided by Tom Valenti
Categories Cheese Chicken Leafy Green Poultry Poach Sauté Goat Cheese Spinach Healthy
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make filling:
- Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
- Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
- When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
- If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
- Make and assemble chicken:
- Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
- Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
- Place one-fourth of the cooled prepared filling in the center of each breast.
- Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
- Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
- If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
- To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
- Remove the chicken breasts with tongs and allow to rest for 5 minutes.
- Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.
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
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
More about "poached chicken breast stuffed with goat cheese and spinach recipes"
SPINACH AND GOAT CHEESE STUFFED CHICKEN
From foolproofliving.com
5/5 (3)Total Time 1 hrCategory Chicken Recipes, DinnerCalories 302 per serving
- Place the goat cheese, oregano, thyme, garlic and 1/2 teaspoon salt in a small bowl. Using a spatula, mix them until creamy and totally incorporated. Add the basil leaves and gently stir until all leaves are coated with the goat cheese mixture.
STUFFED CHICKEN BREAST WITH SPINACH AND GOAT …
From delightfulmomfood.com
5/5 (9)Total Time 35 minsCategory DinnerCalories 430 per serving
- Preheat oven to 400 degrees or for grilling method, preheat the grill on medium-high. Thaw spinach by placing on low heat on the stove top to heat slightly.
- While spinach is thawing, make cutlets by placing chicken breasts in a Ziplock bag. Pound with a meat tenderizer or rolling pin until the slices are evenly laying flat and thin about 1/2 inch thick.
- Remove from bag and slice horizontally half width wise. It should still be attached on one side and if laying open and flat looks like a heart shape.
GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST
From ambitiouskitchen.com
4.9/5 (37)Total Time 45 minsCategory Dinner, Gluten Free, Grain Free, Low CarbCalories 239 per serving
- Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don’t cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
- Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
- Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
- Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
CHICKEN BREASTS STUFFED WITH SPINACH AND GOAT CHEESE - BIGOVEN
From bigoven.com
CHICKEN BREASTS WITH STUFFED SPINACH AND GOAT CHEESE
From littlechoicesmatter.com
EASY STUFFED CHICKEN BREAST RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
SPINACH STUFFED CHICKEN BREAST RECIPE - MOMSDISH
From momsdish.com
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS
From happyhealthymama.com
GOAT CHEESE STUFFED CHICKEN BREAST - MOM ON TIMEOUT
From momontimeout.com
GOAT CHEESE STUFFED CHICKEN BREASTS - COOKIN' CANUCK
From cookincanuck.com
STUFFED CHICKEN THIGHS WITH SPINACH AND GOAT CHEESE
From foodiecrush.com
SPINACH STUFFED CHICKEN BREAST (IN THE OVEN) - WHOLE …
From wholelottayum.com
SPINACH GOAT CHEESE STUFFED CHICKEN - FRESH FIT …
From freshfitkitchen.com
SPINACH STUFFED CHICKEN BREAST | THE RECIPE CRITIC
From therecipecritic.com
GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST - AMBITIOUS KITCHEN
From ambitiouskitchen.com
SUN DRIED TOMATO, SPINACH & CHEESE BAKED STUFFED …
From recipetineats.com
SPINACH AND GOAT CHEESE STUFFED CHICKEN | FIT CHEF CHICAGO
From fitchefchicago.com
SPINACH & CHEESE STUFFED CHICKEN BREAST - HEALTHY …
From healthyfitnessmeals.com
13 IRRESISTIBLE STUFFED CHICKEN BREAST RECIPES! - MSN
From msn.com
STUFFED CHICKEN BREAST – WELLPLATED.COM
From wellplated.com
You'll also love