Kates Goat Cheese Stuffed Roasted Chicken Leg In Wine Sauce Recipes

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GOAT'S CHEESE & THYME STUFFED CHICKEN



Goat's cheese & thyme stuffed chicken image

The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 7

2 skinless, boneless chicken breasts
100g firm goat's cheese , such as Crottin de Chavignol
1 tsp fresh thyme leaves, plus 2-3 sprigs
4 rashers streaky bacon , thinly sliced
2 courgettes , thinly sliced
1-2 tbsp olive oil , plus extra for drizzling
250g vine tomato , thinly sliced

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
  • Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
  • Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

Nutrition Facts : Calories 476 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.03 milligram of sodium

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

KATE'S GOAT CHEESE STUFFED ROASTED CHICKEN LEG IN WINE SAUCE



Kate's Goat Cheese Stuffed Roasted Chicken Leg in Wine Sauce image

Roasted chicken skin becomes golden and crisp while goat cheese melts next to the leg meat keeping it moist and juicy. Potatoes and zucchini absorb the flavors of the white wine garlic lemon sauce as they brown next to the chicken in an easy but impressive one pot meal.

Provided by Garden Gate Kate

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

6 whole chicken legs
1 (11 ounce) log goat cheese, sliced in 12 pieces
8 tablespoons unsalted butter, gently melted
onion powder, for sprinkling
3 yukon gold potatoes, peeled and cut in quarters
3 zucchini, cut in wedges (optional)
1 small yellow onion, finely chopped
20 cloves of peeled garlic, minced (I buy peeled whole garlic cloves in a container.)
1/4 cup extra virgin olive oil
3/4 cup white wine
1/2 cup fresh lemon juice (juice from 2 lemons)
1 tablespoon dried marjoram or 1 tablespoon dried oregano
salt, to taste
black pepper, to taste
8 tablespoons fat-free low-sodium chicken broth

Steps:

  • Preheat oven to 400F degrees. Place oven rack in middle position.
  • In a large roasting pan, carefully loosen chicken skin on chicken legs all the way down to the drumstick bone without ripping skin. Evenly press a layer of 2 slices of goat cheese on top of thigh and drumstick. Position skin back in place with cheese underneath. Generously rub chicken skin with melted butter; reserve any remaining melted butter for white wine lemon mixture. Sprinkle onion powder on top of chicken legs.
  • Arrange potatoes and zucchini around chicken legs. Sprinkle finely chopped onion evenly over the potatoes and zucchini in the pan.
  • In another medium bowl, whisk together minced garlic and olive oil. Sprinkle olive oil with garlic evenly over the potatoes and zucchini in the pan.
  • In a medium bowl, whisk together white wine, lemon juice, and reserved melted butter; drizzle this over the potatoes and zucchini in the pan. Sprinkle marjoram or oregano over the potatoes and zucchini.
  • Sprinkle salt and black pepper over the chicken legs, potatoes, and zucchini. Drizzle 2 tablespoons chicken broth into the 4 corners of the pan (do NOT drizzle on top of the chicken, potatoes, or zucchini).
  • Roast, uncovered, for 1 hour 20 minutes at 400F degrees. Serve chicken, potatoes, and zucchini with pan juices.

Nutrition Facts : Calories 1111.5, Fat 61.4, SaturatedFat 27.7, Cholesterol 220.4, Sodium 447.4, Carbohydrate 84.8, Fiber 5.8, Sugar 5.2, Protein 56.4

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-STUFFED CHICKEN



Goat Cheese-Stuffed Chicken image

I came up with this recipe after being inspired by a Spanish tapa I had at an amazing restaurant in Las Vegas. I basically took their goat cheese tomato sauce appetizer idea and added chicken. This is restaurant-quality and will wow any dinner guest!

Provided by Mary

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 58m

Yield 4

Number Of Ingredients 15

1 (14 ounce) can diced tomatoes with basil, garlic, and oregano - drained
2 tablespoons extra-virgin olive oil
½ onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
½ teaspoon white sugar
¼ teaspoon salt
4 skinless, boneless chicken breast halves
1 (4 ounce) log goat cheese, crumbled
2 green onions, diced
2 tablespoons chopped fresh thyme
½ teaspoon ground black pepper
2 tablespoons butter
1 teaspoon extra-virgin olive oil

Steps:

  • Place tomatoes in a shallow dish; crush with a potato masher or by hand.
  • Heat 2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.
  • Wrap chicken breasts in plastic wrap; place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.
  • Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down; cook until golden brown, about 5 minutes per side. Add the tomato sauce; reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 389.6 calories, Carbohydrate 12.4 g, Cholesterol 96.2 mg, Fat 24.6 g, Fiber 2.3 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 825.9 mg, Sugar 7.7 g

GRILLED CHICKEN WITH GOAT CHEESE SAUCE



Grilled Chicken With Goat Cheese Sauce image

This grilled chicken is jazzed up with a creamy goat cheese sauce and roasted red pepper puree. The combination is both stunning and delicious!.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 43m

Yield 4

Number Of Ingredients 18

4 boneless chicken breast halves
Dash salt
Dash pepper
For the Goat Cheese Sauce:
1 tablespoon extra-virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
Dash salt (or to taste)
Dash pepper (or to taste)
Optional: 1/2 teaspoon garlic herb seasoning
For the Roasted Red Pepper Puree:
1 jar (12 ounces) roasted red peppers (drained)
2 tablespoons extra virgin olive oil
1 clove garlic (chopped)
Dash Tabasco (or other hot sauce to taste)
Dash salt (or to taste)

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!

Nutrition Facts : Calories 422 kcal, Carbohydrate 6 g, Cholesterol 116 mg, Fiber 1 g, Protein 44 g, SaturatedFat 7 g, Sodium 759 mg, Sugar 4 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED CHICKEN LEGS AND RATATOUILLE



Roasted Chicken Legs and Ratatouille image

Make and share this Roasted Chicken Legs and Ratatouille recipe from Food.com.

Provided by abigler_06

Categories     European

Time 50m

Yield 4 chicken legs, 4 serving(s)

Number Of Ingredients 9

4 chicken legs
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, wedge-sliced
2 garlic cloves, diced
5 -8 cherry tomatoes
1 (16 ounce) jar pasta sauce
1 teaspoon herbes de provence (Rosemary, thyme, sage, salt, pepper)

Steps:

  • Preheat oven to 375 degrees F.
  • In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
  • Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
  • Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
  • Cover all with the tomato pasta sauce evenly.
  • Bake for 40-50 minutes until chicken juice runs clear.

Nutrition Facts : Calories 517.5, Fat 30.8, SaturatedFat 7.6, Cholesterol 141.2, Sodium 669.2, Carbohydrate 24.6, Fiber 5.1, Sugar 15.6, Protein 34.4

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