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How To make Chicken Breasts with Roasted Garlic Chevre Sauce
1 whole head garlic
1 tablespoon olive oil
3 cups cream
2 tablespoons butter
4 ounces goat cheese, Chevre
salt and pepper
to taste 6 whole boned chicken breasts :
skinless
Brush the whole garlic head with olive oil, wrap it in foil, and bake for 2 hours in a 200 degree oven. Meanwhile, bring the cream to a simmer and reduce by half.
Let the roasted garlic cool enough to handle. Melt the butter in a skillet. Cut off the top of the garlic and squeeze the soft cloves out into the skillet. Cook slowly, stirring, until the garlic combines with the butter into a smooth paste. Add the reduced cream and goat cheese and simmer until smooth. Season with salt and white pepper.
Grill, bake, or saute the chicken breasts until they just spring back when pressed with a fingertip. Serve with the garlic sauce.
Notes: I first ate roasted garlic in Italy, and my life has never been the same. A roasted head of garlic can be combined with a multitude of things, each on tasting better than the next. It goes wonderfully with cheese, not just the goat cheese here but also Brie and other varieties. This sauce is just as good with pasta as it is over chicken breasts.
Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com
How To make Chicken Breasts with Roasted Garlic Chevre Sauce's Videos
Marry Me Chicken | Creamy Garlic Sun Dried Tomato Chicken
Marry Me chicken gets its name from the flavours in the dish that are married together. If you know my channel well, you’ll know that the flavours can become friends, so I thought this recipe is perfect for me to make for you, and it goes well with the creamy garlic sauces I make regularly. This creamy garlic sun-dried tomato chicken is easy to make, tastes delicious and can serve 3-4 people for less than $7 per portion. It’s a win-win recipe.
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Ingredients -
2 Tbsp (40ml) - Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)
3 (250g-300g Each) Large Chicken Breast, Butterflied & Halved
2 Tbsp (28g) - Unsalted Butter
1 - Small Brown Onion, Diced
5 - Garlic Cloves, Minced or Grated
1/3 Cup (80ml) - White Wine (Substitute With Chicken Stock)
3/4 Cup (180ml) - Chicken or Vegetable Stock
1/2 Cup (100g) - Sun-Dried Tomatoes
1 Tbsp (20g) - Dijon Mustard
1 Cup (250ml) - Thickened Cream (Whipping or Double Cream)
20g (0.7oz) - Parmesan Cheese, Freshly Grated
5g (0.2oz) - Thyme, Roughly Chopped
5g (0.2oz) - Oregano, Roughly Chopped
1 tsp (2g) - Dried Chilli Flakes
1 Cup (15g) - Fresh Basil Leaves, Roughly Picked
Seasoning to Taste
If you wish to use dried herbs instead of fresh use 1 tsp each of dried.
For chicken thighs instead of chicken breast, sear the chicken for 6 minutes on each side
#marrymechicken #creamygarlic #chickenrecipe
This CREAMY TUSCAN CHICKEN is a wow-worthy dinner recipe with Mediterranean flair!
This creamy Tuscan chicken recipe is a dinner recipe winner! Juicy chicken breasts are seasoned with Italian spices and seared until golden, then simmered in the most luxurious cream sauce filled with parmesan cheese, sun-dried tomatoes, onions and plenty of spinach.
It’s a spin on a classic Italian Florentine sauce, which is made from white wine, cream, and spinach. Then it was given a Tuscan twist by adding garlic and sun-dried tomatoes to the warm cream and spinach base. But what really popularized this dish (at least in America) was Olive Garden’s Tuscan Garlic Chicken, a dish with a similar flavor profile.
Either way, I’m glad this Tuscan chicken became a trend because it’s literally the best thing ever. Especially when you’re craving something rich and cheesy, with a Mediterranean flair. It's an (almost) 30-minute, one-pan meal that I know you're gonna love. And while I'm making the classic version today, I'll also show you how to make this recipe dairy-free (it's naturally gluten-free). Click through to the recipe below for more details!
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► TIMESTAMPS:
00:00 Intro
00:37 Prep the onion, garlic, sun-dried tomatoes, and spinach
02:51 Option for the cream sauce (with dairy and dairy-free)
03:43 Season the chicken breasts
04:13 Cook the chicken breasts
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05:59 Add the chicken back to the pan and warm through
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07:43 Taste test
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Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
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Have you ever seen a Chicken breast filled with a Goat Cheese and spinach filling?
A fine dining chicken recipe you can simply make at home. It looks incredible and tastes even better. A great dinner party meal to impress your friends. This chicken recipe is reasonably easy to make if you have a food processor. It’s also made with very simple ingredients.
The chicken breast is filled using a pipping bag with a spinach and goat cheese filling. It’s gently pan fried in olive oil and finished in the oven. It’s then sliced and served with a marinara tomato sauce for a superb meal. Use a good quality goat cheese. Make sure you buy the chicken breasts with the tenderloins attached, these will also be part of your stuffing. If you can’t find them, buy and extra breast instead.
If making several for a party meal, simply pan fry them first then leave them to cool. Refrigerate and finish cooking in oven on a baking tray 40 minutes before serving. So easy to do.
Enjoy my Chicken breast filled with a Goat Cheese and spinach filling today!
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Stuffed Chicken Breast with Spinach and Goat Cheese
A simple stuffed chicken breast with spinach, goat cheese and walnuts. As a side I made shiitake, and baby bella mushrooms using the remaining sauce as a gravy.
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Goat Cheese Stuffed Chicken Breasts | Weber Grills