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
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 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 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.
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 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
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.
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- 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.
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