Chicken With Goat Cheese Balsamic Syrup Recipes

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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

CHICKEN WITH BALSAMIC TOMATO SAUCE AND GOAT CHEESE



Chicken With Balsamic Tomato Sauce and Goat Cheese image

Make and share this Chicken With Balsamic Tomato Sauce and Goat Cheese recipe from Food.com.

Provided by Dwynnie

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 lb bacon, cut into 1/2 inch pieces
1 small onion, thinly sliced
2 garlic cloves, minced
1 (14 1/2 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 -2 tablespoon dried oregano
1 -2 tablespoon dried basil
2 -3 tablespoons dried parsley flakes
1/4 cup balsamic vinegar
1 tablespoon sugar
4 ounces goat cheese, crumbled
4 boneless skinless chicken breasts

Steps:

  • Preheat the oven to 350°F.
  • Cook the bacon until some of the fat is rendered and add the onions. Cook until the bacon is crispy and the onions are just caramelized. Add the garlic and cook for another 30 seconds to 1 minute.
  • Remove the pan from the burner. Add the cans of tomatoes, the oregano, basil, parsley, balsamic vinegar, and sugar to the bacon, onions, and garlic. Mix to blend well. (Sauce can be prepared ahead of time and saved in the refrigerator).
  • Put the chicken in a glass baking dish. Pour the sauce over the chicken.
  • Bake for 30 minutes.
  • Sprinkle the goat cheese over the chicken and bake for another 30 minutes.
  • Serve over pasta with the sauce.

Nutrition Facts : Calories 460.1, Fat 24.9, SaturatedFat 10.9, Cholesterol 117.2, Sodium 668.9, Carbohydrate 21.6, Fiber 4.2, Sugar 9.8, Protein 37.8

BALSAMIC-GLAZED CHICKEN SANDWICHES WITH GOAT CHEESE



Balsamic-Glazed Chicken Sandwiches With Goat Cheese image

Found this in Cooking Light and surprise, everyone liked it (that's rare in our house). My DS uses plain cream cheese instead of the goat cheese but my DH & I like the slight tang of the goat cheese.

Provided by greksgirl

Categories     Lunch/Snacks

Time 1h

Yield 3 sandwiches, 3 serving(s)

Number Of Ingredients 13

1/2 cup balsamic vinegar
1/4 cup red wine
2 teaspoons brown sugar
1 teaspoon soy sauce
3 (6 ounce) boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
cooking spray
1 tablespoon olive oil
1 large red onion, sliced
1 (3 ounce) package goat cheese (we like Chavrie)
3 kaiser rolls
1 cup arugula, trimmed (optional)

Steps:

  • Combine the vinegar, soy sauce, red wine and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring until the sugar disolves. Cook until reduced to 1/2 cup (about 12 minutes). Remove from heat and cool slightly.
  • While the vinegar cooks, spray a large non-stick skillet with non-stick cooking spray and heat on med-high heat. Sprinkle the chicken with the salt and pepper and brown to desired doneness, at least 4 minutes per side. Remove form the skillet and cover, keeping it warm. Add the olive oil to the skillet and spread around to coat the bottom well, add the onion and cook, stirring often to prevent burning, till brown or carmelized. Remove from heat.
  • Thinly slice the chicken. Spread a thin layer of cheese over the bottom of each roll, divide the chicken between each roll and top with the onion. Drizzle each with a small amount of the vinegar mixture(about 1 Tbsp.) and top with the arugula, if desired.

Nutrition Facts : Calories 548, Fat 17.6, SaturatedFat 7.4, Cholesterol 121.1, Sodium 1069.6, Carbohydrate 39.5, Fiber 2.1, Sugar 7, Protein 51.7

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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