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
Chicken Parm Stuffed Spaghetti Squash
Chicken Parm Stuffed Spaghetti Squash
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RECIPE:
Ingredients:
Large Spaghetti Squash
2 Boneless Skinless Chicken Breasts /cut into strips
2 Eggs /beaten
Flour
Italian Style Breadcrumbs
Marinara Sauce
Shredded Mozzarella Cheese
Grated Parmesan Cheese
Italian Seasoning
Salt
Pepper
Oil for frying
How to make it:
With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line). Scoop out the seeds - brush with oil, salt, and pepper, - and roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
Meanwhile, slice the chicken breasts into strips. Place flour, beaten egg, and breadcrumbs into three separate bowls. Coat each strip with flour, then egg, and then roll in bread crumbs.
Heat a well-oiled skillet over medium/high heat. Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Set aside on paper towels.
Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork. Shred the inside of each squash, being careful not to poke through the skin. Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted.
sources :
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.
Check out more from Learn To Cook at
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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Talent: Lauren Nolan of
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: “Milestone” by Alex Arcoleo
Garlic Chicken and Spinach Spaghetti Squash Recipe
This cheesy garlic chicken and spinach spaghetti squash is a creamy and delicious meal for any day of the week! A fun and nutritious way to get your veggies in and satisfy your belly!
Get the full recipe at
Spaghetti Squash With Bacon & Chicken | MOLCS Easy Recipes
Spaghetti Squash with Bacon & Chicken
Spaghetti Squash
1 lb Bacon - roughly chopped
1 1/2 lb Chicken Breast - cut into bite size pieces
1 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Basil
4 C Baby Spinach - chopped
3/4 C Yogurt
2 C Mozzarella Cheese - shredded
Olive Oil
Spaghetti Squash
Cut squash in half and scoop out seeds. Rub with olive oil, salt & pepper. Place squash cut side down.
Bake @ 400° for 40-45 minutes or until squash is fork tender. Remove from oven and turn face side up to cool.
Turn oven down to 350°
Cook bacon and set aside. Remove all bacon grease except for 2 tbsp. Add chicken to pan and cook for a few minutes add salt, pepper and garlic powder. Cook another 1 - 2 minutes. Add spinach and stir until wilted. Add yogurt and basil stir until well combined. Add mozzarella cheese and 1/2 of the bacon, stir.
Once the squash is cool enough to handle, use 2 forks to flake the squash until strands appear. Spoon mixture on top of squash and top with mozzarella cheese and remaining bacon.
Place back into oven and bake @ 350° for 10 - 15 minutes until mozzarella is melted and bubbly.
Music: Iced Mocha By Drew Banga
#molcs #spaghettisquash
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
Arugula Salad with Spaghetti Squash and Chicken Breast
Arugula salad with apples, seeds, red onion, grape tomatoes and goat cheese. Spaghetti squash with sun dried tomato pesto, grilled chicken breast and Feta cheese. So healthy and delicious yet quick and easy to make.