Best Goat Cheese Stuffed Chicken With Apricot Glaze Recipes

Chicken with Herbed Goat Cheese image

Provided by Ina Garten

Time 50m

Yield 6 servings

Number Of Ingredients 6

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.

Goat Cheese and Apricot Stuffed Chicken Recipe - (5/5) image

Provided by Wewah

Number Of Ingredients 14

Side:
2 oz goat cheese
4 T chopped pistachios
6 oz chopped dried apricots
4 6oz boneless chicken breasts
1/2 c. bread crumbs
1 egg
1/2 t. salt
1/2 t. pepper
2 t. vegetable oil
1 c. couscous
1 c. vegetable broth
salt & pepper
2 c. coarsely chopped baby arugula

Steps:

Combine goat cheese with 2 T. chopped pistachios chopped dried apricots Slit one side of each breast to create a pocket and stuff with the goat cheese mixture. Combine 1/2 c. bread crumbs 2 T. chopped pistachios Beat the egg and dip the chicken in the egg. Coat the egg-coated chicken in the bread-crumb mixture. Season with the salt and pepper Heat 2 T. vegetable oil in a large skillet on medium high and cook the chicken 3 minutes per side. Bake in a baking dish in 375 degree oven for 12 minutes. Cook 1 cup couscous and 1 cup vegetable broth and season with salt and pepper. Stir in chopped baby arugula.