Grilled Figgy Chicken With Goat Cheese Recipes

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

GRILLED CHICKEN WITH GOAT CHEESE SAUCE

Steps:

• Gather the ingredients.
• Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
• Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
• If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken. *The minimum safe temperature for chicken is 165 F / 74 C.
• Gather the ingredients.
• Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
• Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.
• Gather the ingredients.
• Combine the roasted red peppers , garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
• Taste and season, as needed, with salt and freshly ground black pepper.
• Enjoy!

GRILLED FIGGY CHICKEN WITH GOAT CHEESE

Steps:

• 1. Combine ingredients 2-7 in a mixing bowl. Add chicken and coat well. Transfer chicken and marinate to a zip lock bag. Marinate chicken breast 3-4 hours. Remove from fridge
• 2. Preheat grill to medium heat. Brush grill grates with a little oil to prevent sticking. Grill chicken for 6 minutes on each side or until internal temperature reaches 165 F degrees. Meanwhile add the fig glaze ingredients to a small pan to heat through.
• 3. The last 2 minutes of grilling time, brush chicken breasts with fig glaze and top with goat cheese
• 4. Drizzle remaining glaze and top with remaining mint.

CHICKEN & GOAT CHEESE SKILLET

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.

GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE

Steps:

• Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
• In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

GRILLED GOAT CHEESE WITH FIG PRESERVES

Steps:

• Spread 1 side of each baguette slice with butter. Turn over 4 slices and spread cheese and preserves onto them. Top with remaining baguette slices, buttered sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

GRILLED BASIL-TOMATO-GOAT CHEESE CHICKEN

Steps:

• trim chicken breasts and slice a slit into the breast as though cutting into two thin layers.
• within each breast, layer the tomatoes, fresh basil, and goat cheese. hold together with toothpicks or kabob sticks cut in half.
• grill as you would normally grill chicken breast on the barbeque.
• devour!
• (also tasty with a touch of dijon mustard).

GRILLED CHICKEN WITH GOAT CHEESE STUFFING, PEPPERS, ONIONS AND TWO SALSAS

Steps:

• Gently slide finger tips between chicken meat and skin along 1 long side of each breast, leaving skin attached on opposite ling side. Place 3 goat cheese rounds under skin of each chicken breast. skewer seams closed with toothpicks. Sprinkle chicken with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Place oil in large bowl. Place onions on baking sheet. Brush with 1 tablespoon oil. Add bell peppers to remaining oil in bowl; toss to coat. Sprinkle onions and peppers with salt and pepper. Grill or broil chicken, skin toward heat, until cooked through, turning occasionally, abut 22 minutes. Transfer to baking sheet; tent with foil. Grill or broil onions and peppers until lightly charred, turning occasionally, about 4 minutes.
• Remove toothpicks from chicken. Arrange chicken, onions and peppers on plates. Spoon Jalapeño Salsa over chicken. Spoon Tomato Salsa on side. Sprinkle with chives and serve.

GRILLED CHICKEN AND GOAT CHEESE SALAD

Steps:

• 1. Preheat grill or broiler. With your finger, gently make a pocket between the skin and meat of each chicken breast. Insert the goat cheese medallions into the pockets, overlapping as necessary. Sprinkle the chicken with salt and ground pepper. Brush bell peppers and onion with olive oil. Sprinkle with salt and ground pepper, set aside.
• 2. Place chicken on grill rack, skin sides up, over medium heat. Grill for 3-5 minutes, or until browned. Turn chicken over; grill for 5 to 7 minutes more. Add bell peppers and onion to grill. Grill about 1 minute or until chicken is done and vegetables are heated through and slightly charred, turning once. (OR broil chicken and vegetables 4 to 5 inches from heat.).
• 3. Arrange mache, arugula, lettuce and radicchio on 6 plates. Cut each chicken breast into 4 slices and place on plates. Add tomato concasse/chopped tomatoes, grilled peppers, and onions to plates. Drizzle vinaigrette over vegetables. Spoon salsa over chicken. Sprinkle with chives.
• 4. Serve with Jalapeno-Cilantro-Lime Salsa. Recipe posted on this site.