Best Goat Cheese And Spinach Stuffed Chicken 12278 Recipes

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS

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.

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST

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.

GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH CARAMELIZED ONIONS + MUSHROOMS

Steps:

• 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.
• Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.

GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE

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.

POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH

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.