Prosciutto And Goat Cheese Roulades Recipes

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GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE



Goat Cheese and Herb Stuffed Chicken Roulade image

Provided by Kelsey Nixon

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
4 tablespoons toasted and finely chopped marcona almonds
4 tablespoons regular breadcrumbs
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced fresh parsley
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 lemon, zested
2 whole chickens (3 1/2 to 4 pounds)
2 tablespoons canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
  • In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
  • Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
  • Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
  • Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
  • Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
  • Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
  • Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
  • Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
  • With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
  • Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

BEEF CARPACCIO WITH PROSCIUTTO, WATERCRESS, GOAT CHEESE, AND BLOOD ORANGE OIL



Beef Carpaccio with Prosciutto, Watercress, Goat Cheese, and Blood Orange Oil image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 thin slices prosciutto
1 bunch watercress, may substitute arugula
2 tablespoons olive oil
Salt and pepper
1 pound beef fillet, well trimmed of fat and silver skin
1/4 cup blood orange infused olive oil (recommended: O brand)
Salt and pepper
1/2 pound fresh goat cheese
1 apple, quartered, peeled, and then sliced lengthwise in 4 to 5 thin slices

Steps:

  • Lay the out the prosciutto in 4 pairs of 2 pieces that are partially overlapping lengthwise. In a bowl toss the watercress with the oil, salt, and pepper. Divide the watercress equally in mounds placed at the end of the prosciutto slices. Wrap the prosciutto around the watercress and roll them up as tight as possible without bruising the watercress. Set aside. Slicing against the grain cut the beef into 8 equal slices. Lay each piece between 2 pieces of plastic wrap and lightly pound into tender thin pieces with a mallet or the side of a heavy knife or a wine bottle (with cork in it!).
  • Lay 2 pieces on each of the 4 salad plates. Drizzle the meat with the oil and season with salt and pepper. Place a roll of the prosciutto and watercress next to the beef. Place 1 (2-ounce) spoonful of the fresh goat cheese nestled between the beef and roulade. Garnish with the apple slices.

PROSCIUTTO-WRAPPED CHICKEN WITH FIGS AND GOAT CHEESE



Prosciutto-Wrapped Chicken with Figs and Goat Cheese image

This is one of those easy yet impressive meals!

Provided by Jeanette

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
½ cup shredded mozzarella cheese
½ (8 ounce) package cream cheese
6 figs, chopped
1 tablespoon chopped fresh basil
6 skinless, boneless chicken breast halves
12 large, thin slices prosciutto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
  • Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
  • Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 13.9 g, Cholesterol 114.4 mg, Fat 24 g, Fiber 1.6 g, Protein 34 g, SaturatedFat 11.4 g, Sodium 567.3 mg, Sugar 9.3 g

CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON



Chicken, Basil, Prosciutto and Goat Cheese Roulade With a Lemon image

This recipe is based on a recipe from Taste of Home. The flavor from the prosciutto and the goat cheese melt into the chicken. Using the pan drippings in the cream sauce adds invaluable color and flavor. My son and I always have a great time making this and a better time eating it!

Provided by sean2469

Categories     Chicken Breast

Time 1h10m

Yield 1 chicken breast, 4 serving(s)

Number Of Ingredients 12

4 chicken breasts
4 slices prosciutto
4 ounces goat cheese
8 ounces fresh basil
1 tablespoon olive oil
3 tablespoons butter, divided
3 garlic cloves, finely diced
1/2 cup white wine
1 1/2 cups chicken stock, divided
1 cup creme fraiche
3 tablespoons lemon juice
1 tablespoon fresh tarragon, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
  • On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
  • In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
  • While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
  • Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
  • Place a small ladle full of sauce on a plate and put the chicken roll in it.
  • Serve with a rice dish (rice pilaf) and steamed vegetables.

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