Best 13 Chicken Breasts Stuffed With Olives And Goat Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken breasts stuffed with olives and goat cheese is a classic dish that combines savory and tangy flavors in a delightful way. This dish features juicy chicken breasts stuffed with a flavorful mixture of briny olives, creamy goat cheese, and aromatic herbs, all wrapped in crispy bacon and baked to perfection. The result is a tantalizing main course that is sure to impress your taste buds and become a staple in your dinner repertoire. In this article, we will take you through a step-by-step guide to creating this delicious dish, providing tips and variations to help you achieve the perfect balance of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BREASTS STUFFED WITH OLIVES & GOAT CHEESE



Chicken Breasts Stuffed with Olives & Goat Cheese image

This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, I flavor the goat cheese with fresh herbs such as basil, chives, and mint.

Provided by Joanne Weir

Categories     Main Course

Yield 4

Number Of Ingredients 12

3 oz. fresh goat cheese
1 Tbs. milk
1 clove garlic, minced
1 Tbs. chopped flat-leaf parsley
Pinch crumbled dried oregano
Pinch dried chile flakes
1 Tbs. chopped kalamata or other good-quality black olives
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves (about 6 oz. each)
(see "How to bone a chicken breast")
2 Tbs. olive oil
1/2 cup dry white wine

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 minutes. 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 minutes.
  • 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.

Nutrition Facts : ServingSize 4, Calories 340 kcal, Fat 160 kcal, SaturatedFat 7 g, TransFat 18 g, Carbohydrate 1 g, Protein 39 g, Cholesterol 110 mg, Sodium 520 mg, UnsaturatedFat 10 g

GOAT-CHEESE-&-OLIVE-STUFFED CHICKEN BREASTS



Goat-Cheese-&-Olive-Stuffed Chicken Breasts image

The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons creamy goat cheese
1 tablespoon chopped black olives
Freshly ground pepper
4 boneless, skinless chicken breast halves
1 large egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  • Combine goat cheese, olives and pepper in a small bowl with a fork.
  • Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
  • Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 7 g, SaturatedFat 2 g, Cholesterol 72 mg, Carbohydrate 10 g, Protein 31 g, Sodium 247 mg, Sugar 1 g

FETA & ROASTED RED PEPPER STUFFED CHICKEN BREASTS



Feta & Roasted Red Pepper Stuffed Chicken Breasts image

Feta cheese, roasted peppers, spinach and more flavor these Mediterranean-inspired stuffed chicken breasts. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing it in the oven ensures that this healthy baked chicken recipe cooks evenly throughout.

Provided by Sarah Epperson Loveless

Categories     Healthy Stuffed Chicken Breast Recipes

Time 1h

Number Of Ingredients 12

½ cup crumbled feta cheese
½ cup chopped roasted red bell peppers
½ cup chopped fresh spinach
¼ cup Kalamata olives, pitted and quartered
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
2 cloves garlic, minced
4 (8 ounce) boneless, skinless chicken breasts
¼ teaspoon salt
½ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice

Steps:

  • Preheat oven to 400 degrees F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
  • Using a small knife, cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about 1/3 cup of the feta mixture; secure the pockets using wooden picks. Sprinkle the chicken evenly with salt and pepper.
  • Heat oil in a large oven-safe skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 2 minutes. Carefully flip the chicken; transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. Drizzle the chicken evenly with lemon juice. Remove the wooden picks from the chicken before serving.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 1.9 g, Cholesterol 71 mg, Fat 7.4 g, Fiber 0.1 g, Protein 24.4 g, SaturatedFat 2.5 g, Sodium 352 mg, Sugar 1.1 g

CHICKEN BREASTS STUFFED WITH OLIVES AND GOAT CHEESE



Chicken Breasts Stuffed With Olives and Goat Cheese image

Stuffing chicken breasts with a tangy cheese mixture is a great way to add flavor. And it couldn't be easier: simply mix together a few ingredients, slit the chicken breasts, push the filling in with your fingers, and saute. To meet the challenge of keeping chicken breast moist, this recipe uses a technique called pan-steaming. After browning one side of the chicken breasts, I turn them over and rest a pot lid that fits inside the frying pan right on top of the chicken. The lid prevents the steam from evaporating completely, keeping the chicken moist, yet because I'm not covering the entire pan, the chicken continues to brown rather than steam. The chicken can be served either with a reduced pan sauce or a ROASTED CHILE-CILANTRO SAUCE. This recipe is fun to play with. Try sun-dried tomatoes added to (or in place of) the olives. In the summer, flavor the goat cheese with fresh herbs such as basil, chives, and mint.

Provided by BonnieZ

Categories     Chicken Breast

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.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS



Goat Cheese and Herb Stuffed Chicken Breasts image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 skin-on boneless chicken breasts
Kosher salt and freshly ground black pepper
1 large egg white
8 ounces goat cheese, crumbled
2 tablespoons finely minced fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon finely minced shallots
1 tablespoon Dijon mustard
Zest of 2 lemons
2 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
  • Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
  • Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

GOAT CHEESE-STUFFED CHICKEN BREASTS



Goat Cheese-Stuffed Chicken Breasts image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 51

4 (6-ounce) boneless, skinless chicken breast halves
3 ounces goat cheese
2 teaspoons unsalted butter
1 1/2 teaspoons minced chives
1 teaspoon minced parsley leaves
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 tablespoon Essence, recipe follows
1 large egg
2 teaspoons water
1/4 cup clarified butter or vegetable oil
Mushroom Risotto, recipe follows, if desired
Julienned carrots, accompaniment, recipe follows
Chopped fresh parsley, garnish
5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
Mushroom stems, optional
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water
1 pound large carrots, ends trimmed and peeled
1 1/2 tablespoons unsalted butter
2 teaspoons chopped fresh parsley leaves
To prepare an ice water bath, fill a large bowl with water and ice. Set aside.

Steps:

  • Preheat the oven to 350 degrees F.
  • With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
  • In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
  • In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
  • One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
  • In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
  • Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
  • In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
  • In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
  • Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
  • Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
  • In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
  • Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
  • On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
  • Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
  • When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
  • Remove from the heat, sprinkle with the parsley and serve immediately.

GOAT CHEESE AND HERB-STUFFED CHICKEN BREASTS



Goat Cheese And Herb-Stuffed Chicken Breasts image

Provided by Marian Burros

Categories     dinner, main course

Time 1h

Yield Eight servings

Number Of Ingredients 8

6 whole boneless chicken breasts, skin left on, about 5 pounds
1 1/3 pounds soft goat cheese
3 tablespoons minced fresh oregano
3 tablespoons minced fresh thyme
1 tablespoon minced garlic
Freshly ground pepper to taste
2 tablespoons olive oil
3/4 cup white wine

Steps:

  • Preheat the oven to 375 degrees.
  • Divide the chicken breasts in half, removing the cartilage. Loosen the skin from the meat by running a finger underneath the skin.
  • Combine the goat cheese, herbs, garlic and pepper.
  • Place a generous tablespoon of the cheese mixture between the skin and the meat of each breast. Replace the skin over the cheese and tuck all the edges of the meat and skin under to form a neat package. Arrange the breasts in a large roasting pan.
  • Brush the chicken with the olive oil.
  • Roast for 25 to 35 minutes, or until the chicken is golden brown and cooked through. Remove to a warm platter.
  • Pour off the fat from the roasting pan. Place the pan over medium-high heat. Add the wine and deglaze, scraping up bits of cheese and blending with the wine. Serve the chicken with this sauce on the side.

Nutrition Facts : @context http, Calories 575, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 452 milligrams, Sugar 0 grams, TransFat 0 grams

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  • Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g

GOAT CHEESE-STUFFED CHICKEN



Goat Cheese-Stuffed Chicken image

I came up with this recipe after being inspired by a Spanish tapa I had at an amazing restaurant in Las Vegas. I basically took their goat cheese tomato sauce appetizer idea and added chicken. This is restaurant-quality and will wow any dinner guest!

Provided by Mary

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 58m

Yield 4

Number Of Ingredients 15

1 (14 ounce) can diced tomatoes with basil, garlic, and oregano - drained
2 tablespoons extra-virgin olive oil
½ onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
½ teaspoon white sugar
¼ teaspoon salt
4 skinless, boneless chicken breast halves
1 (4 ounce) log goat cheese, crumbled
2 green onions, diced
2 tablespoons chopped fresh thyme
½ teaspoon ground black pepper
2 tablespoons butter
1 teaspoon extra-virgin olive oil

Steps:

  • Place tomatoes in a shallow dish; crush with a potato masher or by hand.
  • Heat 2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.
  • Wrap chicken breasts in plastic wrap; place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.
  • Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down; cook until golden brown, about 5 minutes per side. Add the tomato sauce; reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 389.6 calories, Carbohydrate 12.4 g, Cholesterol 96.2 mg, Fat 24.6 g, Fiber 2.3 g, Protein 30.1 g, SaturatedFat 11.3 g, Sodium 825.9 mg, Sugar 7.7 g

CREAMY OLIVE-STUFFED CHICKEN



Creamy Olive-Stuffed Chicken image

Guess what? This 7-ingredient stuffed chicken entree not only is a cinch to prepare but is good for you, too. In less than an hour, you can have dinner on the table and feel good knowing that each serving has less than 300 calories. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
4 ounces fat-free cream cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup seasoned bread crumbs
1 tablespoon olive oil

Steps:

  • Preheat oven to 350°. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cream cheese, olives, oregano and pepper. Spoon 2 tablespoons down center of each chicken breast. Fold chicken over filling; secure with toothpicks, then roll in bread crumbs., In a large ovenproof skillet, brown chicken in oil. Bake until a thermometer reads 165°, 20-25 minutes . Discard toothpicks.

Nutrition Facts : Calories 286 calories, Fat 10g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 483mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

Steps:

  • Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges

GOAT CHEESE STUFFED CHICKEN BREAST



Goat Cheese Stuffed Chicken Breast image

The chicken breasts are stuffed and pan seared. It is served with a balsamic butter sauce. Goes great with garlicy sauteed spinach.

Provided by threeovens

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (1 1/2 lbs total)
kosher salt
fresh ground black pepper
4 ounces goat cheese
2 tablespoons kalamata olives, pitted and coarsely chopped
2 teaspoons lemon peel, finely grated (from 1 lemon)
1 1/2 teaspoons fresh rosemary, minced
2 1/4 ounces all-purpose flour (1/2 cup)
3 ounces unsalted butter (6 tbsp)
1 tablespoon extra virgin olive oil
3 tablespoons shallots, minced
1 1/2 tablespoons balsamic vinegar
2 tablespoons chicken broth

Steps:

  • Use a boning knife to cut a wided pocket in the thickest part of each breast, being careful not to cut through; season chicken on both sides with salt and pepper.
  • In a sm.all bowl, mix the goat cheese with the olives, 1 teaspoon lemon peel, and 1 teaspoon rosemary; stuff the pockets with this cheese mixture and pin closed with a couple of toothpicks.
  • Placed the flour in a shallow bowl and dredge the chicken in the flour, shaking off any excess.
  • Heat 1 tablespoon of the butter and the oil in a heavy skillet overr medium high heat; once the butter stops foaming add the chicken and brown on both sides until golden brown (adding 1 tablespoon of butter halfway through cooking) for a total of about 15 minutes.
  • Meanwhile, melt 1 tablespoon of butter in a smaller skillet over medium high heat and cook the shallots until softened, about 3 minutes; stir in the vinegar and reduce until syrupy, an additional 3 minutes.add the broth and cook 1 minute; remove from heat and whisk in the remaining 3 tablespoons of butter, 1 teaspoon lemon peel, and 1/2 teaspoon rosemary.
  • Remove the toothpicks and serve the chicken drizzled with the sauce.

Nutrition Facts : Calories 496.2, Fat 32.8, SaturatedFat 18, Cholesterol 143.7, Sodium 341.6, Carbohydrate 15.8, Fiber 0.7, Sugar 1.7, Protein 33.4

GOAT CHEESE AND OLIVE-STUFFED CHICKEN BREASTS



Goat Cheese and Olive-Stuffed Chicken Breasts image

Categories     Chicken     Olive     Bake     Quick & Easy     Goat Cheese     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 5

6 Kalamata or other brine-cured black olives
1 ounce soft mild goat cheese (about 2 tablespoons)
1/2 teaspoon chopped fresh thyme leaves
2 boneless chicken breast halves with skin
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 300°F.
  • Pit and thinly slice olives. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. Pat chicken dry and season with salt and pepper.
  • To form a pocket in chicken for filling:
  • Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide filling between pockets and spread evenly with a finger.
  • Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes.

Top tips for a memorable stuffed chicken dish:

  • Ensure an even cooking process by pounding the chicken breasts to an equal thinness; this promotes uniform heat distribution.
  • Enhance the dish's visual appeal by carefully arranging the stuffed chicken breasts in a single layer on a sheet pan; avoid overcrowding.
  • Unlock the maximum potential of flavors by using high-quality ingredients; fresh herbs, flavorful olives, zesty lemons, and creamy goat cheese will create a symphony of taste.
  • Maximize the mingling of flavors by allowing the prepared dish to rest for a few minutes before serving; this brief resting period allows the juices to redistribute, intensi UVying the overall taste.

A culinary symphony awaits:

Indulge in an orchestra of flavors as you relish this delectable dish of chicken breasts stuffed with an exquisite medley of olives, goat cheese, and vibrant capers. The juicy and succulent chicken, expertly infused with the tangy, salty, and herbaceous undertones of the olives, capers, and fresh herbs, will leave an enduring and harmonious memory on your palate. Accompanied by bright bursts of citrus from the crisp, juicy lemons, this dish is poised to send taste buds on a journey of pure culinary bliss. Each morsel holds a perfect balance of textures, from the crisp and golden chicken skin, the succulent and juicy chicken meat, and the creamy and tangy goat cheese. Prepare to be swept away to a realm of delectable flavors with this delightful delicacy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #dietary     #meat     #chicken-breasts

Related Topics