Best Grilled Chicken Breast Stuffed With Goat Cheese With Smoked Chile Cilantro Sauce Recipes

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

Yield Serves 6

Number Of Ingredients 7

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.

Chicken Breasts Stuffed With Olives and Goat Cheese image

Provided by BonnieZ

Time 46m

Yield 4 serving(s)

Number Of Ingredients 19

3 ounces fresh goat cheese
1 tablespoon milk
1 clove garlic, minced
1 tablespoon chopped flat leaf parsley
1 pinch crumbled dried oregano
1 pinch dried chili pepper flakes
1 tablespoon chopped kalamata olives or 1 tablespoon other good-quality black olives
salt & freshly ground black pepper
4 boneless skinless chicken breast halves (about 6 oz. each)
2 tablespoons olive oil
1/2 cup dry white wine (or serve with SMOKED CHILE-CILANTRO SAUCE)
2 poblano peppers, Roasted, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaf
2 teaspoons honey
salt & freshly ground black pepper

Steps:

In a small bowl, mash the goat cheese and milk together until smooth.
Mix in the garlic, parsley, oregano, and chile flakes.
Stir in the olives and season with salt and pepper.
On the thickest side of each breast, cut a deep, 3-inch-long pocket.
Using your fingers, stuff the goat cheese mixture into each pocket.
Close by pressing the flesh together, securing with a toothpick if necessary.
In a large frying pan, heat the oil over medium-high heat.
Have ready a lid that's too small for the pan but will cover all the breasts.
Cook the chicken on one side until golden brown, 5 to 6 minute Turn the breasts over, season with salt and pepper, and set the small lid on top of them.
Continue to sauté until the chicken is cooked through, about another 10 minute Transfer the chicken to a warm serving plate.
Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the pan, until it's reduced to a glossy syrup.
Drizzle the reduction over the chicken and serve.
If you choose to serve with the ROASTED CHILE-CILANTRO SAUCE: In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
While the blender is running, add the oil slowly until emulsified.
Add the spinach and cilantro and blend until smooth.
Add the honey and season to taste with salt and pepper.
Serve at room temperature.