Best Crispy Chicken And Goat Cheese Burritos Recipes

CHICKEN, MUSHROOM, AND GOAT CHEESE BURRITOS

Steps:

• In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
• Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
• Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
• Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE

Steps:

• For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
• Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
• Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
• Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
• Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
• Squeeze the mushroom filling into each chicken breast.
• In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
• Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
• Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
• Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
• When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
• For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
• Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
• Plate the chicken and spoon the pan sauce over the chicken.

CRISPY CHICKEN BURRITOS

Steps:

• Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
• These are good with salsa or sweet & sour sauce.

CRISPY BAKED CHICKEN AND CHEESE BURRITO

Steps:

• 1. Pat dry chicken breasts, cover both sides with taco seasoning and put in your slow cooker. Top with can of diced tomatoes and chilies. Cook for 4 hours on low.
• 2. Drain broth, leave about 2 tablespoons in crockpot. (I put the broth in a mason jar and save in my fridge for other recipes such as my tortilla soup recipe.) Shred chicken, using two forks. Mix in cream cheese and salsa.
• 3. Preheat oven to 400.
• 4. Put about 3 tablespoons chicken mixture in the center of one 8-inch tortilla, top with 2-3 tablespoons cheese, fold in ends and roll tightly. Place seem side down on a baking sheet. Repeat for remaining 15 tortillas.
• 5. Spray burritos with cooking spray. Bake for 15 minutes, longer for crispier burritos.
• 6. Freezer Directions: After burritos are rolled (do not bake) put burritos in a freezer safe container, seem side down. To bake when frozen, place burritos on a baking sheet, cover with foil (so the tops don't burn) and bake for 20 minutes. Remove foil and bake an additional 15. You can also thaw overnight in the fridge and then bake as in step 5.

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.