Best 14 Grilled Chicken Breast With Black Beans And Goat Cheese Sauce Recipes

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

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).

GRILLED CHICKEN BREAST

Steps:

• Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
• In a large ziptop bag, combine the marinade ingredients, then add the chicken.
• Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
• When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
• Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
• Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
• Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

GRILLED CHICKEN BREAST WITH BLACK BEANS AND GOAT CHEESE SAUCE

Steps:

• Cover the beans with cold water; either soak them overnight or bring them to the boil. If boiling, boil them for one minute, remove the pan from heat, cover and let sit for one hour.
• Drain the beans and combine them in a pan with the stock, vegetables and seasonings. Bring to a boil, remove any scum and simmer for about one-and-a-half hours, partially covered, until the beans are tender but not mushy. Keep the beans warm while preparing the sauce and chicken.
• Prepare the sauce by simmering the wine and shallots in a saucepan until the liquid is reduced by half. Add the cream and again reduce by half. While the liquid is reducing, preheat the broiler. Pour the liquid into a blender and add the cheese, butter and pepper. Puree until smooth. For a perfectly smooth sauce, strain the liquid. Keep the sauce warm, covered, over very low heat.
• Season the chicken breasts on both sides and grill or broil about four or five minutes per side; do not overcook.
• Slice the breasts and pour the sauce over the slices. Serve with the beans to one side.

GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE

Steps:

• Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
• In a blender, 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.

GRILLED CHICKEN WITH GOAT CHEESE SAUCE

Steps:

• Gather the ingredients.
• Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
• Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
• If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken. *The minimum safe temperature for chicken is 165 F / 74 C.
• Gather the ingredients.
• Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
• Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.
• Gather the ingredients.
• Combine the roasted red peppers , garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
• Taste and season, as needed, with salt and freshly ground black pepper.
• Enjoy!

CHICKEN WITH HERBED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

GRILLED CHICKEN AND BLACK BEAN QUESADILLAS

Steps:

• Saute green peppers and onions in vegetable oil until softened.
• Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
• Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
• Lightly spray or brush a skillet with vegetable oil.
• Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
• Do the same for the reaming mixture and tortillas.
• It's easiest to use a pizza cutter to cut them into wedges.
• Serve with sour cream and salsa.

CHICKEN BREASTS WITH GOAT CHEESE AND ROSEMARY

Steps:

• Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and sauté until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.

CHICKEN & GOAT CHEESE SKILLET

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.

GRILLED CHICKEN WITH BLACK BEAN SALSA

Steps:

• In a small bowl, whisk the first six ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1-2 hours. Reserve remaining marinade for basting. In a small bowl, combine salsa ingredients; toss to combine. , Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°, basting occasionally with reserved marinade during the last 4 minutes. Serve with salsa.

CHICKEN BREASTS WITH BLACK BEANS AND SMOKED BACON STEW

Steps:

• Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
• Slice carrots, tomatoes and onion in a food processor with steel blade.
• Mince garlic in processor to make 1 tablespoon.
• Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
• Meanwhile remove chicken from bones.
• When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
• Spoon stew into bowls; garnish with hot chili flakes and cheese.

GRILLED CHICKEN WITH GINGER AND BLACK BEAN SAUCE

Steps:

• Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
• Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

CHICKEN BREASTS WITH GOAT CHEESE AND FIRE-ROASTED TOMATOES

Steps:

• Preheat the oven to 350°F.
• Season the chicken with salt and pepper.
• Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
• Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
• nutrition information
• Each (1 topped breast) serving has:
• Calories: 171
• Protein: 29g
• Carbohydrates: 2g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 72mg
• Trace Fiber
• Sodium: 198mg

CHICKEN, BLACK BEAN AND GOAT CHEESE TOSTADAS

Steps:

• Make beans:.
• Heat olive oil in heavy medium saucepan over medium-low heat.
• Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes.
• Add chili powder and cumin; stir 30 seconds.
• Add beans and lime juice.
• Cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
• (Can be prepared 1 day ahead. Cover and chill.).
• Make chicken:.
• Heat oil in heavy large skillet over high heat.
• Add chicken and sprinkle with salt and pepper.
• Stir until almost cooked through, about 3 minutes.
• Add chili powder and cumin and stir until cooked through, about 30 seconds.
• Remove from heat.
• Make Salad:.
• Combine first 3 ingredients in large bowl.
• Add oil to depth of 1/4 inch to heavy medium skillet.
• Heat over medium-high heat until just beginning to smoke.
• Add tortilla and cook until crisp, abut 30 seconds per side.
• Drain.
• Repeat with remaining tortillas.
• Add 1/4 cup olive oil to salad; toss Season with salt and pepper.
• Add 1 tablespoon lime juice; toss.
• Rewarm beans over medium-low heat, stirring and thinning slightly with water.
• Place 1 tortilla on each plate.
• Spread with beans.
• Sprinkle with cheese.
• Top with salad, then chicken, guacamole and cilantro.