Best Chicken Stuffed W Sun Dried Tomatoes 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.

GOAT CHEESE AND SPINACH STUFFED CHICKEN

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.

GOAT CHEESE AND SUN DRIED TOMATO-STUFFED CHICKEN WITH BALSAMIC GLAZE

Steps:

• 1. Lay chicken out on a work surface, season all over with salt and pepper. Arrange 1/4 cheese, 1 tomato, and 2 basil leaves over half each scallopini. Fold open ends over filling and secure each with a toothpick. Place flour in shallow plate with a lip, and dredge chicken. Transfer to a wax paper-lined plate.
• 2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 5 minutes. Divide chicken among plates and discard oil.
• 3. Return skillet to high heat. Add vinegar, bring to a boil while scraping up any browned bits, and cook until syrupy. Add broth, bring to a boil, and cook until mixture reduces to a glaze. Remove skillet from heat and whisk in remaining 1 teaspoon oil. Pour glaze over chicken and serve.

BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,

Steps:

• Preheat oven to 350°F
• Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
• Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
• Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
• Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
• Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
• Serve hot and enjoy!

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
• Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
• Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
• Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
• Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
• Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
• Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
• Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.