Best Smoked Gouda Chicken Recipes

BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS

Steps:

• Combine, cayenne, garlic powder, paprika and pepper.
• Flatten chicken breasts to approx 1/4" thickness.
• Season both sides of chicken with the cayenne mixture.
• Place small piece (s) of cheese on chicken and roll up, pressing firmly.
• Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
• Bake in a 350 oven for 20 minutes.

CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA

Steps:

• Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

SMOKED GOUDA CHICKEN

Steps:

• In a large skilled, heat up about 3 Tablespoons butter at medium heat.
• Flour chicken and shake off excess.
• Brown chicken breasts and remove from heat, keep warm.
• Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
• When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
• Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
• serve with rice or noodles. LOTS of sauce.

SMOKED GOUDA AND LEEK CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
• Cook the chicken breasts until 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). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

SMOKED GOUDA AND PROSCIUTTO CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Pound the chicken until it is uniform in thickness and fairly thin (about 1/2 inch). Season to taste with salt and a grinding of black pepper. Place 1/4 cup smoked Gouda on half of each piece of chicken. (For 7- to 8-ounce breast halves, use about 1/3 cup cheese each.) Fold the other half of the chicken, enclosing the cheese completely.
• Place 2 slices of prosciutto on top of each stuffed breast; tuck the ends of the prosciutto under the chicken. Season with freshly cracked black pepper. Place the bundles in a greased, ovenproof saute pan or stovetop-safe baking pan. Bake until a thermometer inserted into the chicken reads 160 degrees, 15 to 20 minutes. Remove chicken from the pan; keep warm while preparing the sauce.
• Pour fat from the pan; discard. Place the pan on the stove over high heat; add cream. Cook until cream is reduced by half, whisking constantly. Add roasted-garlic puree, taste and adjust seasoning with salt and pepper if necessary. Spoon over stuffed chicken breasts and serve.

BACON ROASTED CHICKEN BREAST SMOTHERED IN SMOKED GOUDA

Steps:

• Preheat oven to 375°F.
• In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
• While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
• Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
• Remove skillet from heat and deglaze with white wine. Remove from heat.
• Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
• Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.

SMOKED GOUDA MAC AND CHEESE WITH GREEN TOMATO CHOW CHOW AND SWEET TEA CHICKEN

Steps:

• For the chicken: Bring 16 cups of water to a boil in a large pot and drop in the tea bags. Boil 2 to 3 minutes. Add the brown sugar, garlic, thyme, onion, 1/4 cup salt and several grinds of pepper and return to a boil; cook for 10 minutes. Add the ice cubes to the marinade and refrigerate it until cold, about 1 hour. Add the chicken to the brine and marinate at least 12 hours.
• Heat enough oil to coat the bottom of a large nonstick skillet over medium-high heat for about 2 minutes. Working in batches, remove the chicken from the brine, pat it dry, and add it, skin-side down, to the pan; reduce the heat to medium. Cook until the skin is golden brown and crispy, about 3 minutes. Reduce the heat to low; flip the chicken and continue cooking until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F.
• Simmer the sweet tea over medium heat until it is reduced by half. It should be thick enough to coat the back of a spoon. Set aside.
• For the chow chow: Working in batches, pulse the cabbage, onions, green tomatoes and roasted red peppers in a food processor until minced. Combine the minced vegetables with the sugar, vinegar, pickling salt, mustard seeds, turmeric and crushed red pepper in a large pot. Bring to a simmer and cook until the flavors are blended, about 10 minutes. Cool for 30 minutes at room temperature, then refrigerate for at least 5 hours.
• For the mac and cheese: Preheat the oven to 350 degrees F.
• Melt the butter in a large saucepan over medium heat. Add the flour and stir to incorporate, creating a blond (very light brown) roux. Add the heavy cream, milk, liquid smoke and white pepper. Cook over low heat, stirring occasionally, until the mixture is thickened and an instant-read thermometer inserted into the sauce reads 145 degrees F., 15 to 20 minutes. Slowly stir in the Gouda and Parmesan until melted. Stir in the thyme and season with salt and black pepper.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 7 minutes and drain. Immediately combine the pasta with 2 cups of the sauce in a large baking dish. (Reserve any remaining sauce for another use.) Top the pasta with some panko and bake until the bread crumbs turn golden, about 30 minutes.
• Divide the chicken among 8 plates, placing it skin-side up. Top the chicken with some chow chow and drizzle with the sweet tea reduction. Serve with a scoop of mac and cheese.

SMOKED GOUDA AND SPINACH STUFFED CHICKEN

Steps:

• Heat oven to 375. Spray 9x9 pan with pam.
• Start making the stuffing. Squeeze the spinach to drain. Pat dry with paper towel. Mix remaining ingredients. Stir in spinach.
• Loosen skin from chicken. Gently separate in center, but leave skin attached at sides.
• Spread 1/4 of stuffing evenly between meat and skin of each chicken breast. Smooth skin over breast, tucking under loose areas.
• Put chicken, skin side up in pan. Brush with butter. Sprinkle with salt and pepper.
• Bake uncovered 45 to 55 minute or until chicken is cooked throughly.

SMOKED GOUDA CHICKEN CASSEROLE

Steps:

• Preparation Preheat oven to 350°. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce.Mix into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

CROCK POT CHICKEN PASTA WITH SMOKED GOUDA

Steps:

• Cut chicken into 1-inch cubes; place in crockpot.
• Add zucchini, gravy mix, water, and seasoning.
• Cover and cook for 5 to 6 hours on low.
• Add smoked gouda cheese, milk or cream, and chopped tomato to the crockpot during the last 20 minutes, or while the macaroni is cooking.
• Prepare macaroni/pasta according to package directions.
• Stir in hot cooked macaroni.

APPLE AND GOUDA CHICKEN SMOKED SAUSAGE KABOCHA

Steps:

• Cut a hole in the top of the squash to make a lid. Remove the seeds and threads. Dust lightly with salt and pepper. Place, hole side down in a microwave safe bowl. Add 1/2 cup water and seal with plastic wrap. Microwave for 8-10 minutes, just to soften a little.
• In a skillet, saute shallots in 1 Tbsp butter, when softened, add garlic, saute a minute or two. Add mushrooms and yellow pepper. Saute for 4-5 minutes.
• Add coriander, caraway seeds (crush with your fingers) and, if using, red pepper flakes. Add spinach and remove from heat to a bowl. In another dry skillet, toast the pine nuts for 2-3 minutes. Add to the veggies.
• In the same skillet the veggies were cooked in add the sausages to lightly brown. Remove to a cutting board and allow to cool completely NOTE: Do not try to cut the sausages until they are cooled or all the gouda cheese will run out.
• Preheat oven to 400F. When sausages have cooled, cut into 1/4" slices and add to the veggies. Toss all together and stuff the squash. Place on a foil lined baking sheet and replace the top squash lid.
• Bake for 45 minutes to 1 hour or until the squash can easily be pierced with a fork. NOTE: The outer shell can also be eaten.

SMOKED GOUDA- AND SPINACH-STUFFED CHICKEN

Steps:

• 1. Heat oven to 375°. Grease square pan, 9 x 9 x 2 inches.2. Make Smoked Gouda and Spinach Stuffing.3. Loosen skin from chicken by inserting fingers between skin and meat gently separate in center, but leave skin attached at sides. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas.4. Place chicken, skin sides up, in pan. Brush with butter. Sprinkle with salt and pepper.5. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Smoked Gouda and Spinach Stuffing1/2 package (10-ounce size) frozen chopped spinach, thawed1 package (3 ounces) cream cheese, softened1/2 cup shredded smoked Gouda or Swiss cheese (2 ounces)1/4 teaspoon ground nutmegSqueeze spinach to drain spread on paper towels and pat dry. Mix remaining ingredients. Stir in spinach.NUTRITION FACTS: 1 Serving: Calories 325 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 115mg Sodium 590mg Carbohydrate 2g (Dietary Fiber 1g) Protein 33g % DAILY VALUE: Vitamin A 32% Vitamin C 2% Calcium 16% Iron 8% DIET EXCHANGES: 5 Lean Meat 1 FatApple-Hazelnut Stuffed Chicken: Omit Smoked Gouda and Spinach Stuffing. Mix 1/4 cup chopped hazelnuts (filberts) 1 medium apple, chopped (1 cup) and 1 package (3 ounces) cream cheese, softened. Continue as directed in 3.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.