Chicken is a versatile meat that can be cooked in a variety of ways. When paired with goat cheese and sun-dried tomatoes, it creates a delicious and flavorful dish that is sure to impress. The creamy texture of the goat cheese complements the juicy chicken, while the sun-dried tomatoes add a tangy and savory flavor. This dish is perfect for a special occasion or a weeknight meal.
Let's cook with our recipes!
SUN-DRIED TOMATO & GOAT CHEESE CHICKEN
Sundried Tomato & Goat Cheese Chicken is a recreation of Carrabba's Chicken Bryan. Easy skillet chicken is topped with fresh goat cheese, sundried tomatoes, basil and the most delicious lemon sauce for a low-carb and gluten-free dinner recipe.
Provided by London Brazil
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat add 2-3 tablespoons of olive oil and chicken breasts.
- Sprinkle salt and pepper over chicken. Cook chicken until one side has been seared, about 5-6 minutes.
- Flip chicken, cover skillet with a lid, and continue cooking for 6-8 more minutes or until chicken is cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet add garlic, onion and 2 tablespoons butter. Saute over medium heat for 2 minutes.
- Add broth and lemon juice. Continue cooking over medium heat until the sauce has reduced by half. Make sure to stir occasionally. This will take 5-7 minutes.
- Reduce heat to low and add 4 tablespoons of olive oil and remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition.
- Once all oil and butter has been incorporated, add ½ teaspoon of salt, sundried tomatoes and fresh basil. Stir to combine.
- Add chicken back into the skillet. Top each chicken breast with 1-1 ½ ounces fresh goat cheese. Cover skillet and let cheese melt for 3-4 minutes.
- Pour sauce over chicken when serving and sprinkle with additional fresh basil. Enjoy!
Nutrition Facts : Calories 555 kcal, Carbohydrate 20 g, Protein 34 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 126 mg, Sodium 912 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
CHICKEN STUFFED W/ SUN-DRIED TOMATOES & GOAT CHEESE
This is from another Rose Reisman book. It's very good. The recipe calls for Chicken supreme with skin on for presentation but not to be eaten, and the wing still attached. I however, just a used a boneless chicken breast without skin for cost and convenience. Still great. I also topped the breast with the leftover stuffing before I baked it for a little extra flavor.
Provided by kelly in TO
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray.
- Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse.
- Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly & secure with a toothpick if needed.
- In a grill or skillet with oil or vegetable spray, grill the chicken on both sides for about 5 minutes.
- Place on baking sheet and bake for about 25 minutes or until the meat is no longer pink inside. Please don't overcook.
- Garnish with basil.
Nutrition Facts : Calories 319.2, Fat 17.9, SaturatedFat 6.8, Cholesterol 104, Sodium 306, Carbohydrate 4.2, Fiber 0.9, Sugar 2.9, Protein 34.3
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES
Steps:
- Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
- Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
- Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
- Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.
GOAT CHEESE AND SPINACH STUFFED CHICKEN
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
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
GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Categories Sandwich Chicken Herb Poultry Picnic Super Bowl Low Fat Backyard BBQ Goat Cheese Rosemary Arugula Grill Grill/Barbecue Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 10
Steps:
- Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.
BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,
This recipe is great for all phases of the South Beach diet. But it's so yummy you can eat it even if you're not counting carbs!
Provided by Food Fetish
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
- Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
- Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
- Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
- Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
- Serve hot and enjoy!
Nutrition Facts : Calories 407.5, Fat 25.5, SaturatedFat 11.9, Cholesterol 126.2, Sodium 428.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 41.3
GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE
These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
- Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
- Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
- Bake in the preheated oven until chicken is 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).
- Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
- Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the middle of cooking.
- Choose high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. If possible, use fresh, organic ingredients. You should also use a good quality olive oil.
- Cook the chicken properly: The chicken should be cooked through, but not overcooked. Overcooked chicken will be dry and tough.
- Use a heavy-bottomed skillet: A heavy-bottomed skillet will help to evenly distribute the heat and prevent the chicken from sticking.
- Don't overcrowd the skillet: If you overcrowd the skillet, the chicken will not cook evenly.
- Season the chicken well: Season the chicken with salt, pepper, and other spices to taste.
- Add the sun-dried tomatoes and goat cheese at the end of cooking: This will help to prevent the tomatoes from becoming too dry and the goat cheese from melting completely.
Conclusion:
Chicken with goat cheese and sun-dried tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors is sure to please everyone at the table. Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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