Goat Cheese And Sun-Dried Tomato Stuffed Chicken

Goat Cheese And Sun-Dried Tomato Stuffed Chicken

Goat Cheese and Sun-Dried Tomato Stuffed Chicken

Ingredients

1. four boneless, skinless chicken breasts

2. eight ounces goat cheese

3. half of cup sun-dried tomatoes, finely chopped

4. 1/4 cup chopped fresh basil

5. 2 tablespoons olive oil

6. 1 teaspoon salt

7. half teaspoon black pepper

8. 1/4 cup grated Parmesan cheese

For the Chicken

Ingredients:

– four boneless, skinless chicken breasts

– half of cup goat cheese

– half of cup sun-dried tomatoes, chopped

– 1/4 cup chopped contemporary basil

– 1/4 cup chopped contemporary parsley

– 1/4 cup grated Parmesan cheese

– 1 teaspoon salt

– 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium bowl, combine the goat cheese, sun-dried tomatoes, basil, parsley, Parmesan cheese, salt, and pepper. Mix well.

3. Using a sharp knife, make a deep pocket in the facet of every 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 until cooked through. Serve instantly.

4 boneless, skinless chicken breasts

Ingredients:

– four boneless, skinless chicken breasts
– half of cup goat cheese
– half cup sun-dried tomatoes, chopped
– 1/4 cup contemporary basil, chopped
– 1/4 cup olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the chicken breasts on a slicing board and butterfly them. Season the chicken breasts with salt and pepper.
3. In a medium bowl, mix the goat cheese, sun-dried tomatoes, basil, olive oil, salt, and pepper. Mix nicely.
4. Spread the goat cheese combination over the chicken breasts. Roll up the chicken breasts and secure with toothpicks.
5. Place the chicken breasts in a baking dish. Bake for 25-30 minutes, or till the chicken is cooked by way of.
6. Let the chicken breasts rest for 5 minutes earlier than slicing and serving.

1/2 cup goat cheese

INGREDIENTS:

4 boneless, skinless chicken breasts

half of cup goat cheese

half cup sun-dried tomatoes, chopped

1/4 cup chopped contemporary basil

1/4 cup chopped fresh parsley

1/4 cup olive oil

1 tablespoon lemon juice

1 teaspoon salt

half of teaspoon black pepper

INSTRUCTIONS:

1. Preheat oven to 375 levels F (190 degrees 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 each chicken breast, being careful not to minimize all through. Stuff every 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 until chicken is cooked via (internal temperature of a hundred sixty five degrees F).

6. Let chicken relaxation for 5 minutes before 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 contemporary basil, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 levels F (190 degrees C).

2. In a medium bowl, mix sun-dried tomatoes, goat cheese, basil, salt, and pepper. Mix nicely.

3. Butterfly each chicken breast by slicing it horizontally in half, however not all through. Open up the chicken and pound it to an even thickness.

4. Place 2-3 tablespoons of the stuffing combination within the center of each chicken breast. Fold the chicken over the stuffing and safe with toothpicks.

5. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or till cooked through.

6. Serve immediately.

1/4 cup chopped recent 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 contemporary basil

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Preheat oven to 400 degrees F (200 levels C).

In a bowl, mix the goat cheese, sun-dried tomatoes, basil, salt, and pepper.

Butterfly the chicken breasts by slicing them in half horizontally, but not all through. Open them up like a e-book.

Place the goat cheese mixture within the heart of every chicken breast and fold over the other facet to enclose 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 recent basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 levels F (200 degrees C).
2. In a large bowl, mix goat cheese, sun-dried tomatoes, olive oil, basil, salt, and pepper. Mix properly.
3. Butterfly chicken breasts by chopping them in half horizontally. Stuff each breast with the goat cheese combination.
4. Place chicken breasts in a baking dish. Drizzle with olive oil and bake for 20-25 minutes, or till cooked through.
5. Serve instantly.

1 tablespoon lemon juice

Ingredients:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1/2 cup sun-dried tomatoes, chopped

1/2 cup goat cheese

1 tablespoon chopped contemporary parsley

1 tablespoon lemon juice

Salt and pepper to taste

Instructions:

1. Preheat oven to 400 levels F (200 levels C).
2. In a big bowl, combine the chicken breasts, olive oil, sun-dried tomatoes, goat cheese, parsley, and lemon juice.
three. Season with salt and pepper to taste.
4. Stuff the chicken breasts with the filling.
5. Wrap every chicken breast in bacon.
6. Place the chicken breasts in a baking dish.
7. Bake for 25-30 minutes, or till the chicken is cooked through and the bacon is browned.

1/2 teaspoon salt

Goat Cheese and Sun-Dried Tomato Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup goat cheese

1/4 cup sun-dried tomatoes, chopped

1 tablespoon chopped contemporary basil

1 tablespoon olive oil

Instructions:

1. Preheat oven to 375 levels F (190 degrees C).
2. Place chicken breasts between two sheets of plastic wrap and pound to a fair 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 mixture evenly over chicken breasts.
6. Roll up chicken breasts and secure with toothpicks.
7. Heat olive oil in a large 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 via.
10. Let chicken breasts rest for 5 minutes before 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 recent basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix the goat cheese, sun-dried tomatoes, basil, salt, and black pepper. Mix well.
3. Use a sharp knife to make a pocket in every chicken breast. Fill each pocket with the goat cheese mixture.
4. Place the chicken breasts in a baking dish and drizzle with olive oil.
5. Bake for 25-30 minutes, or till the chicken is cooked through and the filling is sizzling and bubbly.
6. Let the chicken rest for five minutes before slicing and serving.

Tips:

• For a more flavorful filling, use flavored goat cheese, corresponding to honey goat cheese or garlic and herb goat cheese.
• Add different components to the filling, such as chopped spinach, mushrooms, or artichokes.
• Serve the chicken together with your favourite sides, similar to roasted vegetables, 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 contemporary parsley

1/2 cup chicken broth

Goat Cheese and Sun-Dried Tomato Stuffed Chicken:

INGREDIENTS:

– half of cup goat cheese, crumbled

– half of cup sun-dried tomatoes, chopped

– 1/4 cup chopped recent parsley

– 1/4 cup chopped fresh 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 levels F (190 degrees C).

2. In a medium bowl, mix the goat cheese, sun-dried tomatoes, parsley, basil, bread crumbs, salt, and pepper. Mix well.

3. Place the chicken breasts on a slicing board. Use a pointy knife to make a deep incision in the aspect of each breast, being careful to not reduce all the means in which 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 mixture 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 by way of the middle, however not throughout.

Open up chicken breasts and flatten them with a meat mallet or rolling pin.

Place goat cheese and sun-dried tomatoes within the center 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 until cooked by way of.

Let chicken breasts relaxation for a few minutes earlier than slicing and serving.

1/4 cup goat cheese

– 1/4 cup goat cheese

1 tablespoon chopped fresh basil

Goat Cheese and Sun-Dried Tomato Stuffed Chicken

This dish is a delicious 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 with chicken keeps 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 fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375 levels F (190 levels C).
2. In a bowl, combine the goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix nicely.
3. Using a pointy knife, make a pocket in the side of each chicken breast. Be careful to not reduce all the way through.
4. Spoon the goat cheese combination into the pockets. Press to seal.
5. Place the chicken breasts in a greased baking dish. Bake for 25-30 minutes, or till the chicken is cooked by way of.
6. Let the chicken relaxation for a few minutes earlier than slicing and serving.

1 tablespoon cornstarch

Ingredients:

• 4 boneless, skinless chicken breasts (about 1 half 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:

1. Preheat oven to four hundred degrees F (200 degrees C).
2. Season the chicken with salt and pepper.
3. In a bowl, combine the goat cheese, sun-dried tomatoes, basil, and cornstarch. Stir till properly combined.
4. Make a deep incision into the aspect of each chicken breast, being careful to not minimize all through. Stuff the chicken breasts with the goat cheese mixture.
5. Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes per side, or till golden brown. Transfer the chicken breasts to a baking dish.
6. In a small bowl, whisk together the water and cornstarch. Pour the cornstarch mixture over the chicken breasts.
7. Bake for 15-20 minutes, or until the chicken is cooked by way of and the inner temperature reaches a hundred sixty five degrees F (74 levels C).
8. Let the chicken relaxation for five minutes earlier than 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 fresh basil, chopped
• 1 tablespoon water
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375 levels F (190 levels C).
2. Use a sharp knife to make a pocket in the facet of each chicken breast.
3. In a small bowl, combine the sun-dried tomatoes, goat cheese, basil, and water.
4. Season with salt and pepper to taste.
5. Spoon the filling into the pockets of the chicken breasts.
6. Place the chicken breasts in a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes, or until the chicken is cooked via.
8. Let the chicken rest for 5 minutes before slicing and serving.

Instructions

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1/2 cup plain goat cheese

1/4 cup sun-dried tomatoes, chopped

1/4 cup fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Instructions

Preheat oven to four hundred degrees F (200 levels C). Lightly grease a baking dish.

In a small bowl, mix the goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix nicely.

Butterfly the chicken breasts by slicing them in half horizontally, however not all through. Open up the chicken breasts and unfold the goat cheese mixture over the inside. Fold the chicken breasts back collectively and place them within the ready baking dish.

Drizzle the chicken with olive oil and bake for 15-20 minutes, or till cooked via. Let the chicken relaxation for five minutes earlier than slicing and serving.

To Make the Chicken

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:

1. Preheat oven to 375 levels F (190 degrees C).
2. Use a pointy knife to fastidiously make a pocket in the side of each chicken breast. Be careful not to cut all through.
3. In a small bowl, combine the sun-dried tomatoes, goat cheese, basil, olive oil, salt, and pepper.
4. Stuff the chicken breasts with the filling.
5. Place the chicken breasts in a baking dish and bake for 20-25 minutes, or till cooked via.

Preheat oven to 375 levels F (190 levels C).

Goat Cheese and Sun-Dried Tomato Stuffed Chicken

Ingredients:

–

1 entire boneless, skinless chicken breast (about 1 pound)

–

1/2 cup crumbled goat cheese

–

1/4 cup sun-dried tomatoes, chopped

–

1/4 cup chopped fresh basil

–

1/4 teaspoon salt

–

1/4 teaspoon black pepper

–

1/2 cup chicken broth

–

1/4 cup dry white wine (optional)

Instructions:

–

Preheat oven to 375 degrees F (190 levels C).

–

In a medium bowl, combine the goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix properly.

–

Use a sharp knife to make a deep pocket in the chicken breast. Fill the pocket with the goat cheese combination.

–

Place the chicken breast in a baking dish. Pour the chicken broth and white wine (if using) across the chicken.

–

Bake for 25-30 minutes, or till the chicken is cooked through and the juices run clear.

–

Let the chicken relaxation for 5 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, combine the goat cheese, sundried tomatoes, basil, olive oil, lemon juice, salt, and pepper.

Using a pointy knife, reduce a pocket into each chicken breast.

Ingredients:

– 4 boneless, skinless chicken breasts
– four ounces goat cheese, crumbled
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup chopped fresh basil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375 levels F (190 degrees C).
2. Using a sharp knife, reduce a pocket into every chicken breast.
3. In a small bowl, mix 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 via.
7. Serve immediately.

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, mix the goat cheese, sun-dried tomatoes, basil, oregano, salt, and pepper. Mix well.

Use a pointy knife to make a pocket in the facet of every chicken breast. Spoon the goat cheese mixture into the pockets.

Wrap every chicken breast in a slice of prosciutto. Secure with toothpicks.

Place the chicken breasts on the ready baking sheet. Drizzle with olive oil.

Bake for 20-25 minutes, or until the chicken is cooked via and the prosciutto is golden brown.

Serve sizzling with your favourite sides.

Place the chicken breasts on a baking sheet and roast for 2025 minutes, or until cooked by way of and the interior temperature reaches a hundred sixty five degrees F (74 levels 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:

1. Preheat oven to four hundred levels F (200 levels C).
2. In a medium bowl, combine the goat cheese, sun-dried tomatoes, basil, olive oil, salt, and pepper. Mix properly.
3. Make a pocket in every chicken breast by slicing into the middle of the breast horizontally, without cutting all the way through. Fill every pocket with the goat cheese combination.
4. Place the chicken breasts on a baking sheet and roast for 2025 minutes, or till cooked via and the interior temperature reaches a hundred sixty five levels F (74 degrees C).
5. 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 cutting 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 warmth. Add the stuffed chicken breasts and prepare dinner for 5-7 minutes per facet, or till cooked via.

Remove the chicken from the skillet and let it rest for five 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 5 minutes, or till the sauce has thickened.

Pour the pan sauce over the chicken and serve immediately.

Add the chicken broth, sundried tomatoes, goat cheese, basil, cornstarch, and water to a saucepan.

– In a large bowl, combine the chicken, bread crumbs, Parmesan cheese, eggs, salt, and pepper.

– Mix nicely and kind into 12 meatballs.

– In a big skillet, heat the olive oil over medium heat.

– Add the meatballs and cook till 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 till thickened.

– Add the meatballs to the sauce and cook by way of.

– Serve over pasta or rice.

Ingredients:

– 1 pound ground chicken

– 1/2 cup bread crumbs

– half of cup grated Parmesan cheese

– 2 eggs

– half of teaspoon salt

– 1/4 teaspoon pepper

– 2 tablespoons olive oil

– 1 cup chicken broth

– half of 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 heat, stirring continuously.

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup goat cheese

1/2 cup sun-dried tomatoes, chopped

1/4 cup chopped fresh 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 levels 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 every 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 together with your favorite sides.

Cook for five minutes, or till the sauce has thickened and the goat cheese has melted.

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a big bowl, combine the chicken, goat cheese, sun-dried tomatoes, basil, salt, and pepper. Mix well.

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 via.

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 immediately.

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

1. Preheat oven to 375 levels F (190 degrees C).
2. In a medium bowl, mix the goat cheese, sun-dried tomatoes, basil, olive oil, white wine, chicken broth, salt, and pepper. Mix well.
3. Butterfly every chicken breast by slicing it in half horizontally, but not throughout. Open up the chicken breasts and spoon the filling into the center of each one. Fold the chicken breasts back together and safe with a toothpick.
4. Place the chicken breasts in a baking dish and bake for 20-25 minutes, or till cooked via.
5. Remove the chicken from the oven and let rest for five minutes before slicing and serving. Pour the pan sauce over the chicken breasts.

Tips

• For a more flavorful filling, use a flavored goat cheese, such as honey goat cheese or herb goat cheese.
• If you do not have white wine, you can use chicken broth instead.
• Serve the chicken together with your favourite sides, similar to roasted vegetables, mashed potatoes, or rice.