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How To make Chicken Breasts Stuffed with Smoked Gouda
8 Green Anaheim chiles
8 Chicken breast halves,
Boned, skin ON, pounded thin Salt and fresh ground black Pepper to taste 1 t Ground cumin
1/4 c Finely chopped cilantro
6 oz Smoked Gouda, shredded
1/4 c Salted toasted pumpkin seeds
1/4 c Olive oil
5 Vine-ripened tomatoes (about
1/2 lb seeded and chopped)
1/2 c Chopped green onions
1/2 c Chopped cilantro sprigs
2 Cloves garlic, minced
1 T Very finely minced ginger
3 T White wine vinegar
2 T Dark sesame oil
1 T Safflower oil
1 1/2 t Sugar
1 t Asian chile sauce
1/2 t Salt
to high and roast until blackened on all sides. Place them in a plastic or paper bag and close the bag. After 5 minutes, remove the chiles and rub off the black skin. Discard the stem, and cut the chiles lenghtwise so that each one opens into a flat piece. Discard the chiles seeds and ribs. Rinse the chicken breasts with cold water and pat dry. Lay the breasts, skin side down, on a work surface and sprinkle a single chile on each breast, then add a thin layer of shredded Gouda. Tightly roll each breast. Loop 1 or 2 pieces of string around each breast and tie it snugly so that the cylinder is held closed. In separate containers, set aside the pumpkin seeds and olive oil. Combine all the ingredients for the salsa, stir well and set aside at room temp. Advance prep. can be done up to 8 hours ahead. Final cooking steps: Preheat the oven to 450 degrees. Line a shallow roasting pan with foil, then top the pan with a wire rack that has been sprayed with cooking spray. Place the chicken, skin side up on the rack. Turn the oven setting to broil, place the chicken about 4 inches below the heating element and broil chicken until the skin is golden. about 4 to 6 minutes. Immediately turn the oven to 400 degrees. Brush the chicken with olive oil and roast if for about 15 minutes longer. Chicken is done when juices run clear when pierced with a fork. Spoon warmed salsa across 4 dinner plates. Place the chicken in the center of salsa, sprinkle with the pumpkin seeds and serve at once.
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Apple and Smoked Gouda Stuffed Chicken with Sweet Potatoes
Full Recipe:
This deceptively simple recipe is as healthy as it is delicious! It packs a lean protein, vegetables, a little fruit and just enough dairy to make it worthwhile.
If you've never had smoked gouda, a little goes a long way. Or, if you're not a fan of smokey cheeses, you can substitute smoked gouda for regular old gouda or even provolone. Another benefit to this dish is it can be prepped in the morning and brown in the oven when you get home from work for a fancy dinner worthy of a dinner party.
Stuffed Chicken Breast - Bacon Wrapped Chicken Breast Recipe
These Stuffed Chicken Breast were awesome. I stuffed these Bacon wrapped chicken breasts with Gouda and mozzarella cheese. While I liked how both of them came out, I did like the chicken breast stuffed with the gouda cheese more. I cooked these stuffed chicken breasts in the oven, but they would have come out even better had I grilled them. Take everyday boring chicken breasts to the next level by stuffing them and wrapping them in bacon.
Turkey bacon would be a great alternative to pork bacon stuffed chicken breasts.
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Stuffed Chicken Parmesan is something I will try soon
How to: Spinach & Smoked Gouda Chicken Breast
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Apple Gouda Stuffed Chicken Breast
Filled with sweet apple slices and creamy Gouda cheese, our Apple Gouda Stuffed Chicken with Sweet Potatoes is a delicious, fall-inspired sheet pan meal. Find the complete recipe here:
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Cheesy Apple Stuffed Chicken Breasts -This chicken dinner.
Preheat the oven to 400 degrees.
Butterfly each chicken breast horizontally and open like a book. Season with salt and pepper, then on 1 side of the chicken, place 7 to 8 thin apple slices alternating with the same amount of slices of cheese, lightly drizzle with olive oil. Fold the uncovered side over as if you were closing a book, and drizzle a little more olive oil and season well. Repeat until all the chicken breasts are filled.
In a large baking dish, place the chicken breasts. Set aside.
In a bowl, mix the sweet potatoes and onion with olive oil, until evenly coated.
On the baking dish, arrange sweet potatoes and onions around the chicken breasts. Bake for 20 to 30 minutes until the chicken is cooked and the sweet potatoes and onions are soft and golden.
Remove from the oven.