Chicken Breasts Stuffed With Goat Cheese And Spinach Recipes

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SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST



Spinach and Goat Cheese Stuffed Chicken Breast image

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

4 chicken breasts, pounded thin
1/2 cup goat cheese (such as chevre)
1 (10 ounce) box frozen spinach, thawed and drained
1 small onion, diced
2 cups chicken broth
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup flour
2 garlic cloves, minced
1 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
2 teaspoons dried thyme
4 tablespoons roasted red peppers, diced
3/4 teaspoon salt
1 teaspoon pepper
12 toothpicks

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

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

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

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

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

GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

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

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

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 & GOAT CHEESE-STUFFED CHICKEN BREASTS



Spinach & Goat Cheese-Stuffed Chicken Breasts image

The rich, sharp flavor of goat cheese blends perfectly with the sweet richness of shallots.

Provided by Jennifer C. Martinkus

Categories     Main Course

Yield four.

Number Of Ingredients 13

2 Tbs. olive oil
1 cup finely chopped shallots (6 to 8 medium shallots)
8 oz. fresh spinach, stemmed and chopped (7 lightly packed cups)
1/4 cup dry white wine
3-1/2 oz. fresh goat cheese, crumbled
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
3/4 cup unbleached all-purpose flour
2 large eggs
1-1/2 cups fresh breadcrumbs
Kosher salt and freshly ground pepper
2/3 cup olive oil

Steps:

  • Heat the olive oil in a large skillet over medium to medium low heat. Add the shallots and cook slowly until softened and aromatic, 8 to 10 minutes. Increase the heat to medium and add the spinach (in batches, if necessary) and wine. Cook, stirring frequently, until the spinach is wilted and all the liquid has evaporated, 3 to 4 minutes. Remove from the heat and stir in the goat cheese, salt, and pepper. Let cool to room temperature.
  • If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
  • Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.
  • Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
  • Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 tsp. salt and 1/2 tsp. pepper.
  • Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.
  • Heat the oven to 350°F. Heat the oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts.
  • Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

Nutrition Facts : ServingSize four., Calories 760 kcal, Fat 360 kcal, SaturatedFat 11 g, TransFat 41 g, Carbohydrate 34 g, Fiber 2 g, Protein 60 g, Cholesterol 250 mg, Sodium 1170 mg, UnsaturatedFat 29 g

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



Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms image

Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut 'hasselback style' then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!

Provided by Monique of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Grain Free     Low Carb

Time 45m

Number Of Ingredients 10

4 chicken breasts (about 4-6 ounces each)
2 tablespoons olive oil, divided
4 cups organic spinach
½ teaspoon garlic powder
2 ounces goat cheese
1 white onion, sliced
8 ounces sliced baby bella mushrooms
1 teaspoon fresh thyme
Optional: 1 tablespoon balsamic vinegar
Freshly ground salt and pepper

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.

Nutrition Facts : ServingSize 1 chicken breast, Calories 239 kcal, Carbohydrate 5.8 g, Protein 28.7 g, Fat 12.7 g, SaturatedFat 3.6 g, Fiber 1.8 g, Sugar 1.9 g

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREASTS



Spinach and Goat Cheese Stuffed Chicken Breasts image

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

8 ounces boneless skinless chicken breasts (2 chicken breasts)
2 cups Baby Spinach, roughly chopped
2 ounces goat cheese
3 tablespoons onions, chopped
3 tablespoons fresh basil
1 tablespoon bacon bits (Oscar Mayer real bacon bits)
1 teaspoon olive oil
1/4 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
salt and pepper
1 egg, beaten

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

STUFFED CHICKEN BREAST WITH GOAT CHEESE, BASIL, AND A MUSHROOM SAUCE (FEATURING MEREDITH DAIRY)



Stuffed Chicken Breast with Goat Cheese, Basil, and a Mushroom Sauce (Featuring Meredith Dairy) image

This stuffed chicken breast with Meredith Dairy goat cheese, chopped basil and served with a creamy mushroom sauce is truly a must-try. I've been making it for years because it's phenomenal!

Provided by Christina Conte

Categories     Main Courses

Time 50m

Number Of Ingredients 18

2 Tbsp Meredith Dairy oil (from marinated goat cheese jar)
1 Tbsp good quality butter
4 oz fresh mushrooms, halved and sliced
splash of white wine
2 oz heavy whipping cream
Kosher or sea salt
freshly ground black pepper
1 or 2 Tbsp good quality butter to finish the sauce
2 large, boneless, skinless chicken breasts
4 or 5 pieces of Meredith Dairy marinated goat cheese
a few leaves of fresh basil, shredded
a few sprigs of fresh thyme (or 1/2 tsp dried)
Kosher or sea salt
freshly ground black pepper
flour for coating the chicken
1 egg, beaten
2 oz or about 1/3 cup of dried breadcrumbs
2 or 3 Tbsp Meredith Dairy oil (from marinated goat cheese jar)

Steps:

  • In a small bowl, cream together the Meredith Dairy marinated sheep and goat cheese, basil, thyme, a few shakes of salt and some pepper. (The goat cheese is easier to mix and spread at room temperature).
  • Pound the chicken breasts and spread half of the cheese mixture onto half of each breast as shown.
  • Fold the ends in, then start rolling at the long end to form a cylinder.
  • Tie with kitchen string or use toothpicks to secure the breasts. I've used both successfully, but the toothpicks can sometimes be more difficult to remove.
  • Next, put the flour, egg and breadcrumbs (add some salt and pepper to the these) into shallow pans or dishes. Roll in flour, dip in egg, and then in breadcrumbs.
  • Pre-heat the oven to 350˚F (175˚C) then heat 2 or 3 tablespoons of the oil from the Meredith Dairy jar in a cast iron skillet or other oven-proof pan.
  • When hot, add the stuffed chicken breasts and brown all over. (NOTE: the chicken only needs to be browned on the outside, not thoroughly cooked, as we'll finish it off in the oven next.)
  • Turn the burner off and put the cast iron pan into the oven for about 15 or 20 minutes. (While the chicken is in the oven, make the mushroom cream sauce.) Allow to cool for about 5 minutes then move to a wooden board.
  • Put the oil and butter in a saute pan, then add the sliced mushrooms. Cook for about 6 minutes, then add a splash or two of white wine and salt and pepper.
  • Cook for another 3 or 4 minutes then add the cream.
  • Stir well and when it just starts to simmer, remove the pan from the heat and add 1 or 2 Tbsp of butter and swirl around. Taste and adjust the salt and pepper as needed. Pour into a serving dish and keep warm.
  • Remove the string and cut the stuffed chicken breast into 1/2 inch slices with a sharp knife. Arrange slices on a plate and serve with your desired sides, such as roast potatoes and a vegetable or salad. Adorn with a sprig of basil or thyme.
  • Pass the mushroom sauce separately for guests to serve themselves.

Nutrition Facts : Calories 1473 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 322 milligrams cholesterol, Fat 102 grams fat, Fiber 6 grams fiber, Protein 65 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 1368 grams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 68 grams unsaturated fat

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS



Goat Cheese and Herb Stuffed Chicken Breasts image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 skin-on boneless chicken breasts
Kosher salt and freshly ground black pepper
1 large egg white
8 ounces goat cheese, crumbled
2 tablespoons finely minced fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon finely minced shallots
1 tablespoon Dijon mustard
Zest of 2 lemons
2 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh thyme

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.

POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH



Poached Chicken Breast Stuffed with Goat Cheese and Spinach image

Provided by Tom Valenti

Categories     Cheese     Chicken     Leafy Green     Poultry     Poach     Sauté     Goat Cheese     Spinach     Healthy

Yield Makes 4 servings

Number Of Ingredients 12

Spinach and Goat Cheese Filling
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/4 cup chicken stock or water
1 1/2 pounds spinach, stems removed and well washed in several changes of cold water
Coarse salt
Freshly ground black pepper
4 ounces high-quality fresh goat cheese, at room temperature
Chicken and Assembly
4 large boneless, skinless chicken breasts
Coarse salt
Freshly ground black pepper

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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From theleangreenbean.com
Estimated Reading Time 4 mins


'SOUTHBEACH' CHICKEN BREAST STUFFED WITH SPINACH AND GOAT ...
Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper. Heat remaining oil in skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side.
From recipes.sparkpeople.com
5/5 (1)
Calories 288 per serving
Servings 4


GOAT CHEESE & SPINACH STUFFED CHICKEN BREASTS - FRESH HUNGER
2017-11-16 Goat cheese & spinach stuffed chicken breasts – perfect for a special meal or a great make-ahead & freeze recipe for when you just don’t have it in you to whip-up the evening meal. Chicken breasts are pounded thin & stuffed with a creamy, garlicy spinach & goat cheese filling then rolled & baked in a spicy wine, tomato & basil sauce. I know ...
From freshhunger.com
Estimated Reading Time 4 mins


GRILLED CHICKEN BREASTS WITH SPINACH AND GOAT CHEESE ...
Grilled Chicken Breasts with Spinach and Goat Cheese Stuffing (South Beach Phase 1) Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. 4.4 of 5 (14) Nutritional Info. Servings Per Recipe: 2 Amount Per Serving Calories: 354.5. Total Fat: 15.6 g; Cholesterol: 121.0 mg; Sodium: 634.1 mg; Total Carbs: 4.4 g; Dietary Fiber: 2.0 g; …
From recipes.sparkpeople.com
5/5 (14)
Calories 355 per serving
Servings 2


BAKED CHEESE STUFFED CHICKEN BREAST - ALL INFORMATION ...
Cheddar-Stuffed Chicken Breasts Recipe - BettyCrocker.com new www.bettycrocker.com. Cut cheese into 4 slices, about 3x1x1/4 inches. Place 1 slice cheese on center of each chicken breast half. Roll chicken around cheese, folding in sides.Brush butter over chicken rolls. Place chicken, seam sides down, in pan. 3 Bake uncovered about 30 minutes or until chicken is no …
From therecipes.info


GOAT CHEESE-&-OLIVE-STUFFED CHICKEN BREASTS RECIPE ...
The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.
From asparagus.recipes.does-it.net


15 BEST STUFFED CHICKEN BREAST RECIPES | STUFFED CHICKEN ...
2021-06-14 Why settle for boring chicken when you can fill every bite with flavor? From creamy stuffings made with goat cheese and fresh herbs to deliciously decadent takes on the classic Cordon Bleu, these upgraded chicken breast recipes from Food Network make the perfect dinner any night of the week.
From carrot.recipes.does-it.net


20 CHICKEN AND SPINACH RECIPES TO TRY FOR DINNER | ALLRECIPES
2021-10-01 Spinach Salad with Chicken, Avocado, and Goat Cheese. Credit: Kim's Cooking Now. View Recipe. this link opens in a new tab. A 4-ingredient vinaigrette is the perfect finishing touch for this colorful spinach salad with chicken, tomatoes, avocados, and corn. 14 of 21.
From allrecipes.com


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