Best Chicken With Peppers And Goat Cheese Recipes

CHICKEN WITH PEPPERS AND GOAT CHEESE

Chicken With Peppers and Goat Cheese image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 medium red, orange or yellow bell peppers, sliced
1 small shallot, chopped
1 clove garlic, finely chopped
1 jar Bertolli® Tomato & Basil Sauce
3 ounces goat cheese, crumbled
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick
1/3 cup all-purpose flour
2 Tbsp. olive oil, divided

Steps:

Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm.
Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced.
To serve, spoon sauce over chicken and sprinkle with goat cheese.
Cost per recipe*: $17.63.
Cost per serving*: $4.41.
*Based on average retail prices at national supermarkets.

CHICKEN SAUTé WITH PEPPERS AND GOAT CHEESE RECIPE - (4.3/5)

Chicken Sauté with Peppers and Goat Cheese Recipe - (4.3/5) image

Provided by á-70803

Number Of Ingredients 12

Ingredients

1 1/2 Tbsp all-purpose flour
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless skinless chicken breast(s), cut into chunks
2 tsp olive oil, extra-virgin, divided
2 medium orange bell pepper, yellow, and/or red, cut into strips
1 medium uncooked onion(s), thinly sliced
2 clove(s) (medium) garlic clove(s), minced
8 oz canned tomato sauce
1/4 cup(s) water
1/4 cup(s) basil, sliced or torn
4 Tbsp soft-type goat cheese, at room temperature

Steps:

On a plate, combine flour, salt and pepper; add chicken and toss to coat. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate. Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes. Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan. Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over top. Yields about 1 cup per serving.

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

Ingredients

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.

STUFFED CHICKEN BREASTS WITH RED PEPPER AND GOAT CHEESE SAUCE

Stuffed Chicken Breasts With Red Pepper and Goat Cheese Sauce image

Chicken is transformed into a luxurious dinner party dish in this tasty recipe. Serve with garlic bread and a crisp green salad.

Provided by English_Rose

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless chicken breasts, with skin
4 slices prosciutto (thin slices)
2 garlic cloves, peeled and sliced thinly
1/4 teaspoon dried thyme
3 tablespoons goat cheese
3 tablespoons extra virgin olive oil
1 large red pepper, seeded and sliced into strips
4 tablespoons chicken broth
salt and black pepper
fresh basil leaf, torn

Steps:

Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast.
Add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.
Fasten the chicken pocket, using either cook's string or wooden skewers.
In a large frying pan heat 2 tbsp of the olive oil until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.
Add the remaining garlic and sliced red pepper. Add the broth and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.
Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.
Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.

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

Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas image

[Jalapeño-Cilantro Salsa](/recipes/recipe_views/views/4496) and [Tomato Salsa](/recipes/recipe_views/views/343) are colorful accompaniments to this great entrée.

Yield Serves 6

Number Of Ingredients 7

Ingredients

6 large chicken breast halves with skin and bones
1 11-ounce log chilled soft fresh goat cheese (such as Montrachet), cut into eighteen 1/3- to 1/2-inch-thick rounds
2 tablespoons extra-virgin olive oil
2 medium-size sweet onions (such as Maui), cut into 1/2-inch-wide slices
2 red bell pepper, cut into 1-inch-wide strips
2 yellow bell pepper, cut into 1-inch-wide strips
1 bunch fresh chives, finely chopped

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.