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
Oven Baked Goat Cheese Chicken Breast with Angel Hair Spaghetti Squash
Goat Cheese Stuffed Chicken Breast
Serves 6
Ingredients:
• 8-10 garlic cloves
• 6 large chicken breast with skin
• ½ cup of fresh chopped basil
• 1 cup chopped fresh cooked spinach (6-8 cups fresh)
• 1 goat cheese log (11 ounce)
• 1 cup lightly cooked spinach (7 cups fresh)
• ¼ cup of olive oil
• ½ cup of fresh lemon juice
• 1- 1½ tsp Celtic Salt
• Pepper
• 1 tsp. Italian seasoning
• Paprika
Directions:
Combine the lemon juice olive oil, garlic, salt, pepper and Italian seasoning in a bowl marinate chicken for 30 minutes or longer.
Cook the spinach just till wilted drain and add a bit of salt set aside. Cut goat cheese into 2 inch rounds and add the spinach press into a roll and put into the center of chicken breast, chicken breast often has a natural slit in the center of breast if it doesn’t, take a knife and slice a slit into the middle of breast).Sprinkle a bit more paprika over chicken and bake in oven at 400 degrees for 35-40 minutes. Check with a meat thermometer 165 degrees and remove chicken from oven and let it rest for 5 minutes it will continue to cook till temperature reaches 170. Top with tomato mixture and enjoy.
Fresh Basil tomato Sauce
• 2 cup fire roasted jalapeño organic diced tomatoes
• ½ cup chopped fresh basil
• 1 cup fire roasted bell pepper (canned in glass jar)
• Salt
• 1 jalapeño pepper sliced (optional)
Drain the water from the tomatoes set aside. Slice seeded jalapeño pepper and sauté in a bit of good quality olive oil on low. Chop basil set aside. Blend bell pepper in blender or cuisinart put into pan with jalapeño pepper and cook for 5 minutes, reduce liquid. Add chopped tomatoes and basil to jalapeño and bell pepper mixture heat till warm do not overcook. Top tomato mixture over chicken breasts and serve.
Angel Hair Spaghetti and Zucchini Squash: Serving 6
Ingredients:
1 whole spaghetti squash
4 Zucchini
2 Tbsp. of olive oil or grass-fed butter
½ cup of water
Olive oil spray
Directions:
Cut both ends of the spaghetti squash with a serrated knife then turn up right and cut down the middle of the squash applying pressure to knife, you may find it easier to cut one end half way through and turn it over and cut the other end. It’s ok if it’s not a perfect cut, it will still cook perfectly. Scoop out all the seeds with a spoon and toss seeds away. Place the two half’s of the squash in a stainless steel or pyrex pan cavity side down. Place in oven at 375 degrees for 15 minutes then turn squash over spray with a bit of olive oil and cook for another 10-15 minutes make sure not to overcook. You want the squash al’dente and not mushy. You will know it is ready when you can easily scrape squash away from its skin with a fork and it comes out in nice angel hair pasta texture. Scoop out squash with a fork and place in a bowl with a tablespoon of grass-fed butter or olive oil add salt to taste. Spiralize the zucchini into angel hair threads. Sauté the zucchini in a pan with 1 tbsp. of olive oil for 3 minutes add the cooked spaghetti squash and mix to blend. Add ½ cup of fresh pesto. Add more salt if needed. Serve with chicken breast and a generous amount of tomato basil sauce.
Anne Burrell's Crispy Stuffed Chicken Breasts | Secrets of a Restaurant Chef | Food Network
Anne stuffs chicken breasts with a flavorful combination of goat cheese, chives and mushrooms!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Anne Burrell's Crispy Stuffed Chicken Breasts | Secrets of a Restaurant Chef | Food Network
Stuffed Chicken Breast
@melissajorealrecipes
Recipe:
Chicken Spaghetti Squash
These chicken spaghetti squash boats can be prepared in only 20 minutes!!! Fill them with mega healthy Broccoli Cole Slaw seasoned with cajun spice, top with delicious melty cheese and pop under the broiler for only a couple of minutes. PERFECTION on the dinner table!
RECIPE:
#sponsored by Mann's
Indian Spiced Squash and Chicken Rice Bowl With Goat Cheese And Pepitas
Indian Spiced Squash and Chicken rice bowl
SHOPPING LIST:
2 cups water
salt and pepper
1 cup brown rice
2 tbsp flour
salt and pepper
1/2 tbsp graram masala
1/2 tbsp ginger
2 chicken breasts
2 tbsp oil
1 green zuchini
1 onion
4 cups butternut squash or winter squash
14 oz chicken broth
salt and pepper
1/2 tbsp ginger
1 clove garlic
1/2 tbsp garam masala
1/2 cup dried sweetened cranberries
1/2 cup goat cheese
1/2 cup pepitas
Ricotta Goat Cheese Stuffed Chicken Breasts
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