Balsamic Goat Cheese Stuffed Chicken Breasts Recipes

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GOAT CHEESE AND SUN DRIED TOMATO-STUFFED CHICKEN WITH BALSAMIC GLAZE



Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze image

Provided by Food Network Kitchen

Categories     main-dish

Time 16m

Number Of Ingredients 9

Four 4- to 6-ounce chicken scallopini
Kosher salt and freshly ground black pepper
4 ounces fresh goat cheese, cut into thin slices
4 oil-packed sun-dried tomatoes, drained and halved
8 fresh basil leaves
All-purpose flour for dredging
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1/2 cup balsamic vinegar
1/3 cup chicken broth, homemade or low-sodium canned

Steps:

  • 1. Lay chicken out on a work surface, season all over with salt and pepper. Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini. Fold open ends over filling and secure each with a toothpick. Place flour in shallow plate with a lip, and dredge chicken. Transfer to a wax paper-lined plate.
  • 2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes. Divide chicken among plates and discard oil.
  • 3. Return skillet to high heat. Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy. Add broth, bring to a boil, and cook until mixture reduces to a glaze. Remove skillet from heat and whisk in remaining 1 teaspoon oil. Pour glaze over chicken and serve.

Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 120 milligrams, Sodium 400 milligrams, Carbohydrate 13 grams, Protein 47 grams

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

CHICKEN WITH HERBED GOAT CHEESE



Chicken with Herbed Goat Cheese image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

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