Goat Cheese And Sun-Dried Tomato Stuffed Chicken
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
Ingredients
1. 4 boneless, skinless chicken breasts
2. eight ounces goat cheese
3. half cup sun-dried tomatoes, finely chopped
4. 1/4 cup chopped contemporary basil
5. 2 tablespoons olive oil
6. 1 teaspoon salt
7. half of teaspoon black pepper
8. 1/4 cup grated Parmesan cheese
For the Chicken
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup goat cheese
– half cup sun-dried tomatoes, chopped
– 1/4 cup chopped recent basil
– 1/4 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– 1 teaspoon salt
– half teaspoon black pepper
Instructions:
1. Preheat oven to 375 levels F (190 degrees C).
2. In a medium bowl, mix the goat cheese, sun-dried tomatoes, basil, parsley, Parmesan cheese, salt, and pepper. Mix nicely.
3. Using a pointy knife, make a deep pocket within the side of each chicken breast. Stuff the goat cheese combination into the pockets.
4. Place the chicken breasts in a baking dish. Bake for 30-35 minutes, or till cooked via. Serve instantly.
4 boneless, skinless chicken breasts
Ingredients:
– four boneless, skinless chicken breasts
– 1/2 cup goat cheese
– half cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil, chopped
– 1/4 cup olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 375 levels F (190 degrees C).
- Place the chicken breasts on a cutting board and butterfly them. Season the chicken breasts with salt and pepper.
- In a medium bowl, mix the goat cheese, sun-dried tomatoes, basil, olive oil, salt, and pepper. Mix properly.
- Spread the goat cheese mixture over the chicken breasts. Roll up the chicken breasts and safe with toothpicks.
- Place the chicken breasts in a baking dish. Bake for 25-30 minutes, or till the chicken is cooked via.
- Let the chicken breasts rest for 5 minutes earlier than slicing and serving.
1/2 cup goat cheese
INGREDIENTS:
four boneless, skinless chicken breasts
half of cup goat cheese
half cup sun-dried tomatoes, chopped
1/4 cup chopped recent basil
1/4 cup chopped fresh parsley
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon salt
half teaspoon black pepper
INSTRUCTIONS:
1. Preheat oven to 375 levels F (190 levels C).
2. In a medium bowl, mix goat cheese, sun-dried tomatoes, basil, parsley, olive oil, lemon juice, salt, and pepper.
3. Cut a pocket into every chicken breast, being cautious not to cut all through. Stuff each pocket with the goat cheese combination.
4. Place chicken breasts in a greased 9×13-inch baking dish.
5. Bake for 30-35 minutes, or till chicken is cooked through (internal temperature of a hundred sixty five degrees F).
6. Let chicken rest for 5 minutes earlier than slicing and serving.
1/2 cup sundried tomatoes
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
1/2 cup goat cheese, crumbled
1/4 cup recent basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375 levels F (190 levels C).
2. In a medium bowl, combine sun-dried tomatoes, goat cheese, basil, salt, and pepper. Mix properly.
3. Butterfly every chicken breast by slicing it horizontally in half, but not all through. Open up the chicken and pound it to an even thickness.
4. Place 2-3 tablespoons of the stuffing for chicken combination in the middle of every chicken breast. Fold the chicken over the stuffing and secure with toothpicks.
5. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or till cooked through.
6. Serve instantly.
1/4 cup chopped contemporary basil
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup goat cheese
1/2 cup sun-dried tomatoes, chopped
1/4 cup chopped recent basil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat oven to four hundred degrees F (200 levels C).
In a bowl, combine the goat cheese, sun-dried tomatoes, basil, salt, and pepper.
Butterfly the chicken breasts by slicing them in half horizontally, however not all the greatest way through. Open them up like a book.
Place the goat cheese combination within the middle of every chicken breast and fold over the other aspect to surround the filling.
Place the chicken breasts in a baking dish and bake for 20-25 minutes, or till cooked through.
Let cool barely before slicing and serving.
1/4 cup olive oil
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup goat cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 1/4 cup chopped contemporary basil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 levels C).
- In a big bowl, mix goat cheese, sun-dried tomatoes, olive oil, basil, salt, and pepper. Mix nicely.
- Butterfly chicken breasts by chopping them in half horizontally. Stuff every breast with the goat cheese combination.
- Place chicken breasts in a baking dish. Drizzle with olive oil and bake for 20-25 minutes, or until cooked via.
- Serve instantly.
1 tablespoon lemon juice
Ingredients:
Instructions:
1. Preheat oven to 400 degrees F (200 levels C).
2. In a big bowl, combine the chicken breasts, olive oil, sun-dried tomatoes, goat cheese, parsley, and lemon juice.
3. Season with salt and pepper to style.
4. Stuff the chicken breasts with the filling.
5. Wrap each chicken breast in bacon.
6. Place the chicken breasts in a baking dish.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the bacon is browned.
1/2 teaspoon salt
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
Ingredients:
Instructions:
1. Preheat oven to 375 levels F (190 levels C).
2. Place chicken breasts between two sheets of plastic wrap and pound to a good thickness.
three. Season chicken breasts with salt and pepper.
four. In a bowl, mix goat cheese, sun-dried tomatoes, and basil.
5. Spread goat cheese combination evenly over chicken breasts.
6. Roll up chicken breasts and secure with toothpicks.
7. Heat olive oil in a big skillet over medium heat.
8. Brown chicken breasts on all sides.
9. Place chicken breasts in a baking dish and bake for 20-25 minutes, or until cooked by way of.
10. Let chicken breasts relaxation for five minutes earlier than slicing and serving.
1/4 teaspoon black pepper
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
Ingredients:
- 4 boneless, skinless chicken breasts (about 1 pound)
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped contemporary basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions:
- Preheat oven to 375 levels F (190 degrees C).
- In a medium bowl, mix the goat cheese, sun-dried tomatoes, basil, salt, and black pepper. Mix properly.
- Use a sharp knife to make a pocket in each chicken breast. Fill each pocket with the goat cheese mixture.
- Place the chicken breasts in a baking dish and drizzle with olive oil.
- Bake for 25-30 minutes, or until the chicken is cooked through and the filling is scorching and bubbly.
- Let the chicken rest for five minutes earlier than slicing and serving.
Tips:
- For a extra flavorful filling, use flavored goat cheese, corresponding to honey goat cheese or garlic and herb goat cheese.
- Add different ingredients to the filling, similar to chopped spinach, mushrooms, or artichokes.
- Serve the chicken together with your favorite sides, such as roasted greens, mashed potatoes, or rice.
For the Pan Sauce
For the Pan Sauce:
1 tablespoon olive oil
1/4 cup chopped shallots
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon sun-dried tomato paste
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh parsley
1/2 cup chicken broth
Goat Cheese and Sun-Dried Tomato Stuffed Chicken:
INGREDIENTS:
– half cup goat cheese, crumbled
– half of cup sun-dried tomatoes, chopped
– 1/4 cup chopped contemporary parsley
– 1/4 cup chopped contemporary basil
– 1/4 cup bread crumbs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– half of cup chicken broth
– 4 boneless, skinless chicken breasts (about 1 pound)
INSTRUCTIONS:
1. Preheat oven to 375 degrees F (190 levels C).
2. In a medium bowl, combine the goat cheese, sun-dried tomatoes, parsley, basil, bread crumbs, salt, and pepper. Mix properly.
3. Place the chicken breasts on a cutting board. Use a pointy knife to make a deep incision in the facet of every breast, being cautious to not minimize all through. Stuff every breast with about 1/4 of the goat cheese combination.
4. Place the stuffed chicken breasts in a baking dish and add the chicken broth to the dish. Bake for 25-30 minutes, or until the chicken is cooked via and the goat cheese combination is melted and bubbly.
5. Remove from the oven and let stand for 5 minutes earlier than serving.
1/4 cup sundried tomatoes
Preheat oven to 400°F (200°C).
Butterfly chicken breasts by slicing horizontally through the center, but not all the way through.
Open up chicken breasts and flatten them with a meat mallet or rolling pin.
Place goat cheese and sun-dried tomatoes in the middle of each chicken breast.
Fold chicken breasts over the filling and secure with toothpicks.
Season chicken breasts with salt, pepper, and some other desired seasonings.
Place chicken breasts in a baking dish and bake for 15-20 minutes, or till cooked via.
Let chicken breasts rest for a few minutes earlier than slicing and serving.
1/4 cup goat cheese
– 1/4 cup goat cheese
1 tablespoon chopped recent basil
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
This dish is a scrumptious and straightforward method to take pleasure in chicken. The goat cheese and sun-dried tomatoes add a tangy and flavorful twist to the chicken, and the stuffing retains the chicken moist and juicy.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup goat cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon chopped recent basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 375 degrees F (190 levels C).
- In a bowl, combine the goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix well.
- Using a sharp knife, make a pocket within the side of every chicken breast. Be cautious to not minimize all the way through.
- Spoon the goat cheese combination into the pockets. Press to seal.
- Place the chicken breasts in a greased baking dish. Bake for 25-30 minutes, or till the chicken is cooked via.
- Let the chicken relaxation for a few minutes earlier than slicing and serving.
1 tablespoon cornstarch
Ingredients:
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and black pepper to taste
- 6 ounces goat cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup contemporary basil, chopped
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 400 levels F (200 degrees C).
- Season the chicken with salt and pepper.
- In a bowl, mix the goat cheese, sun-dried tomatoes, basil, and cornstarch. Stir until nicely mixed.
- Make a deep incision into the facet of each chicken breast, being cautious not to minimize throughout. Stuff the chicken breasts with the goat cheese combination.
- Heat the olive oil in a big skillet over medium warmth. Cook the chicken breasts for 3-4 minutes per facet, or till golden brown. Transfer the chicken breasts to a baking dish.
- In a small bowl, whisk collectively the water and cornstarch. Pour the cornstarch mixture over the chicken breasts.
- Bake for 15-20 minutes, or till the chicken is cooked through and the inner temperature reaches one hundred sixty five degrees F (74 levels C).
- Let the chicken relaxation for five minutes before slicing and serving.
1 tablespoon water
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup goat cheese
- 1/4 cup contemporary basil, chopped
- 1 tablespoon water
- Salt and pepper to taste
Instructions:
- Preheat oven to 375 levels F (190 degrees C).
- Use a pointy knife to make a pocket in the aspect of each chicken breast.
- In a small bowl, mix the sun-dried tomatoes, goat cheese, basil, and water.
- Season with salt and pepper to style.
- Spoon the filling into the pockets of the chicken breasts.
- Place the chicken breasts in a baking dish and drizzle with olive oil.
- Bake for 25-30 minutes, or until the chicken is cooked by way of.
- Let the chicken relaxation for five minutes before slicing and serving.
Instructions
Ingredients
4 boneless, skinless chicken breasts (about 1 half of pounds)
1/2 cup plain goat cheese
1/4 cup sun-dried tomatoes, chopped
1/4 cup recent basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
Preheat oven to 400 degrees F (200 levels C). Lightly grease a baking dish.
In a small bowl, combine the goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix well.
Butterfly the chicken breasts by slicing them in half horizontally, however not all the finest way through. Open up the chicken breasts and spread the goat cheese combination over the inside. Fold the chicken breasts back together and place them within the prepared baking dish.
Drizzle the chicken with olive oil and bake for 15-20 minutes, or till cooked through. Let the chicken rest for five minutes before slicing and serving.
To Make the Chicken
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Ingredients:
- 4 boneless, skinless chicken breasts (about 1 pound)
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup crumbled goat cheese
- 1 tablespoon chopped recent basil
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375 levels F (190 degrees C).
- Use a sharp knife to carefully make a pocket within the facet of each chicken breast. Be cautious to not reduce all the way through.
- In a small bowl, mix the sun-dried tomatoes, goat cheese, basil, olive oil, salt, and pepper.
- Stuff the chicken breasts with the filling.
- Place the chicken breasts in a baking dish and bake for 20-25 minutes, or till cooked via.
Preheat oven to 375 degrees F (190 levels C).
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
Ingredients:
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Instructions:
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Preheat oven to 375 levels F (190 levels C).
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In a medium bowl, combine the goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix well.
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Use a pointy knife to make a deep pocket in the chicken breast. Fill the pocket with the goat cheese mixture.
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Place the chicken breast in a baking dish. Pour the chicken broth and white wine (if using) across the chicken.
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Bake for 25-30 minutes, or until the chicken is cooked via and the juices run clear.
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Let the chicken rest for five minutes before slicing and serving.
Combine the goat cheese, sundried tomatoes, basil, olive oil, lemon juice, salt, and pepper in a medium bowl.
In a medium bowl, mix the goat cheese, sundried tomatoes, basil, olive oil, lemon juice, salt, and pepper.
Using a sharp knife, minimize a pocket into each chicken breast.
Ingredients:
– four boneless, skinless chicken breasts
– four ounces goat cheese, crumbled
– half cup sun-dried tomatoes, chopped
– 1/4 cup chopped contemporary basil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375 degrees F (190 levels C).
2. Using a pointy knife, reduce a pocket into every chicken breast.
three. In a small bowl, combine the goat cheese, sun-dried tomatoes, basil, salt, and pepper.
four. Stuff the chicken breasts with the goat cheese combination.
5. Drizzle the chicken breasts with olive oil.
6. Bake for 20-25 minutes, or till cooked by way of.
7. Serve instantly.
Spoon the goat cheese combination into the pockets.
Preheat the oven to 400 degrees F (200 levels C). Line a baking sheet with parchment paper.
In a large bowl, combine the goat cheese, sun-dried tomatoes, basil, oregano, salt, and pepper. Mix well.
Use a pointy knife to make a pocket within the facet of each chicken breast. Spoon the goat cheese combination into the pockets.
Wrap each chicken breast in a slice of prosciutto. Secure with toothpicks.
Place the chicken breasts on the prepared baking sheet. Drizzle with olive oil.
Bake for 20-25 minutes, or until the chicken is cooked by way of and the prosciutto is golden brown.
Serve scorching along with your favorite sides.
Place the chicken breasts on a baking sheet and roast for 2025 minutes, or until cooked through and the inner temperature reaches one hundred sixty five degrees F (74 degrees C).
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup goat cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup contemporary basil, chopped
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix the goat cheese, sun-dried tomatoes, basil, olive oil, salt, and pepper. Mix well.
- Make a pocket in every chicken breast by slicing into the center of the breast horizontally, with out cutting all the finest way through. Fill every pocket with the goat cheese mixture.
- Place the chicken breasts on a baking sheet and roast for 2025 minutes, or until cooked through and the internal temperature reaches one hundred sixty five levels F (74 degrees C).
- Let relaxation for 5 minutes earlier than serving.
To Make the Pan Sauce
In a small bowl, mix the goat cheese, sun-dried tomatoes, basil, and oregano. Season with salt and pepper to taste.
Place the chicken breasts on a chopping board and make a lengthwise incision into every breast. Carefully open up the breasts and stuff them with the goat cheese combination.
Heat the olive oil in a large skillet over medium heat. Add the stuffed chicken breasts and prepare dinner for 5-7 minutes per facet, or until cooked via.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing and serving.
To make the pan sauce, add the white wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add the chicken broth, heavy cream, and Parmesan cheese to the skillet and bring to a simmer. Season with salt and pepper to taste.
Reduce the warmth and simmer for five minutes, or till the sauce has thickened.
Pour the pan sauce over the chicken and serve instantly.
Add the chicken broth, sundried tomatoes, goat cheese, basil, cornstarch, and water to a saucepan.
– In a big bowl, mix the chicken, bread crumbs, Parmesan cheese, eggs, salt, and pepper.
– Mix nicely and form into 12 meatballs.
– In a big skillet, warmth the olive oil over medium warmth.
– Add the meatballs and cook dinner until browned on all sides.
– In a saucepan, combine the chicken broth, sun-dried tomatoes, goat cheese, basil, cornstarch, and water.
– Bring to a simmer and cook dinner till thickened.
– Add the meatballs to the sauce and cook dinner via.
– Serve over pasta or rice.
Ingredients:
– 1 pound ground chicken
– half cup bread crumbs
– half of cup grated Parmesan cheese
– 2 eggs
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 2 tablespoons olive oil
– 1 cup chicken broth
– half cup sun-dried tomatoes, chopped
– half of cup goat cheese, crumbled
– 1/4 cup basil, chopped
– 2 tablespoons cornstarch
– 1/4 cup water
Bring to a simmer over medium warmth, stirring continually.
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup goat cheese
1/2 cup sun-dried tomatoes, chopped
1/4 cup chopped contemporary basil
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
Instructions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the goat cheese, sun-dried tomatoes, basil, Parmesan cheese, salt, and pepper.
Lay the chicken breasts flat on a baking sheet.
Using a pointy knife, make a pocket in each chicken breast.
Stuff the pockets with the goat cheese combination.
Drizzle the chicken breasts with the olive oil.
Bake for 30-35 minutes, or till the chicken is cooked via and the cheese is melted and bubbly.
Serve with your favourite sides.
Cook for 5 minutes, or until the sauce has thickened and the goat cheese has melted.
1. Preheat oven to four hundred degrees F (200 levels C).
2. In a large bowl, mix the chicken, goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix properly.
3. Stuff the chicken breasts with the filling.
4. Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until cooked through.
5. In a small saucepan, mix the balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat.
6. Pour the sauce over the chicken and bake for an additional 5 minutes, or till the sauce has thickened and the goat cheese has melted.
7. Serve immediately.
Pour the pan sauce over the chicken breasts and serve instantly.
Goat Cheese and Sun-Dried Tomato Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup goat cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 levels C).
- In a medium bowl, combine the goat cheese, sun-dried tomatoes, basil, olive oil, white wine, chicken broth, salt, and pepper. Mix nicely.
- Butterfly each chicken breast by slicing it in half horizontally, however not throughout. Open up the chicken breasts and spoon the filling into the middle of each one. Fold the chicken breasts again together and secure with a toothpick.
- Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until cooked via.
- Remove the chicken from the oven and let rest for 5 minutes before slicing and serving. Pour the pan sauce over the chicken breasts.
Tips
- For a more flavorful filling, use a flavored goat cheese, corresponding to honey goat cheese or herb goat cheese.
- If you do not have white wine, you should use chicken broth instead.
- Serve the chicken with your favourite sides, similar to roasted greens, mashed potatoes, or rice.