How To make Chevre Chicken Breasts with Squash
2 lg Boneless chicken breasts
- split Salt and pepper; as desired 4 sm Zucchini
4 sm Yellow squash
1 tb Olive oil
-=OR=- Other cooking oil 4 sl Aged goat cheese, 1.5 oz ea.
1 md Onion; finely diced
1 tb Unsalted butter
2 tb Chopped parsley
PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks. Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin. Add the onions to the skillet and cook, stirring, about 5 minutes or until soft. Transfer onions to a covered baking dish. Add zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 minutes. Scrape into the baking dish, add desired salt and pepper and mix well. Arrange chicken on the squash, cover and place in the oven for 15 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately.
How To make Chevre Chicken Breasts with Squash's Videos
Learn To Cook: How To Make Fig & Goat Cheese Stuffed Chicken Breast
FULL RECIPE BELOW
These fig and goat cheese stuffed chicken breasts will change your life! Learn to cook them with us in this great video.
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FIG & GOAT CHEESE STUFFED CHICKEN BREAST RECIPE:
Ingredients:
2 boneless, skinless chicken breasts
1/2 tbsp fresh thyme, chopped
1/2 cup dried figs
½ cup room temperature goat cheese
1 tbsp olive oil
½ tsp minced garlic
2 slices prosciutto
Preheat oven to 400F.
Directions:
1. On a clean work surface, butterfly the chicken breasts by slicing it open so it open like a book. Sprinkle it inside and out with salt, pepper and about half of the fresh thyme leaves.
2. In a small bowl, combine the goat cheese, chopped figs, remaining thyme, garlic and a pinch of salt and pepper and combine well. Spoon half the stuffing into each chicken breast, spreading it evenly. Close the breasts and using one of the slices of bacon, seal them by wrapping the bacon around and securing with a toothpick or cooking twine.
3. Oil a large baking dish with enough olive oil to lightly coat the bottom. Gently place the chicken breasts in the pan and roast in the oven for 10 minutes. Turn and roast the other side until cooked through, about 10 more minutes. Let cook for another 5 minutes.
4. Remove from oven and let sit for 5 minutes. Serve warm and enjoy!
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SOFLEATS - Roasted Butternut Squash Penne Pasta with Chicken | SOFLETE
1. Preheat oven to 400 degrees F.
2. Gently wash and dry produce. Remove peel and seeds from butternut squash, and cut into bite-size chunks. It's easiest to cut a butternut squash after you warm it in the microwave, cut each end off, and use a spoon to pull the peel off and seeds out.
3. Add the butternut squash to a baking sheet, and toss with half of the olive oil. Season with a little salt and pepper.
4. Pound your chicken breast with a meat mallet or your hands to make sure it is even thickness all the way across. Place the remaining olive oil in a baking dish and coat the chicken breast. Add a generous amount of Italian seasoning to each side.
5. Cook the chicken and butternut squash for 20-25 minutes. You might need additional cook time if you have big squash pieces and/or a thick chicken breast. The chicken is done with it reaches an internal temperature of 165 degrees F and is no longer pink in the middle. The squash should be soft and easy to cut, but not mushy.
6. Boil a large pot of water for pasta. Once water is boiling cook the pasta per package directions.
7. When the pasta is done, drain in a strainer then put the pasta back into the pot with the spinach. Stir and cover with a lid for 5 minutes to wilt the spinach.
8. Add the goat cheese to the pasta and stir. Cover and let sit 1-2 minutes to warm cheese.
9. Plate pasta and add squash and chicken.
Goodful Lemon Chicken & Spaghetti Squash FULL RECIPE
Easy Weeknight Dinner: Chicken with Goat Cheese and Fire Roasted Tomatoes
You can find this and other decadent dishes on my website:
Healthy & Delicious Chicken Recipes with Mila Buckley: Goat Cheese & Spinach Stuffed Chicken
H-E-B is helping you mix up your family's weekly meal plans this year! Mila Buckley shares her recipe for these golden brown, crispy chicken breasts, stuffed with goat cheese and spinach. The best part? This recipe is low carb and keto-friendly for those who are looking to make the change.
Ingredients:
1 package H-E-B Boneless Skinless Chicken Breasts
10 oz frozen spinach (squeeze out excess moisture)
8 oz H-E-B herbed goat cheese
2 cloves of garlic
Salt and pepper to taste
1 tablespoon avocado oil
2 tablespoons butter
Instructions:
1. Lay chicken breast flat, and cut an opening into the thickest part of the chicken about ¾ of the way through (be sure to create a pocket, not slice through it).
2. Pat completely dry, and season with salt.
3. Open your spinach, and place it on some sheets of paper towels. Squeeze out any excess moisture.
4. In a separate bowl, combine softened goat cheese, minced garlic, and spinach together.
5. Once combined, add the mixture to the pockets of the chicken.
6. Turn on a pan to medium-high heat, and add avocado oil. Once the oil is hot, place the chicken in to cook until golden on each side. Add butter to the pan.
7. Place in the oven at 350°F for 20 more minutes until the chicken reaches 165°F.
Slice and enjoy!
Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms
Recipe:
Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut ‘hasselback style’ then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!