Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast

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Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast plated with bacon weaved roasted Brussels sprouts and an almond rice pilaf.

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Stuffed and seasoned breasts in a cast iron skillet ready to cook.

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Admit it.  Most recipes for chicken breast are pretty bland and tend to be dried out. That’s because most recipes are for boneless and skinless chicken, the two things that give the chicken flavor and help the breast retain moisture.

This recipe has relatively few ingredients and comes together rather quickly. It could easily go from start to on the table in under an hour.

Although the directions in this recipe are for cooking in an oven, I have easily cooked this on a gas grill with great success too.

Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast

Ingredients

4 ounces softened goat cheese
4 cloves garlic minced
Zest from one lemon
2 tablespoon chives minced
Kosher salt
Freshly ground black pepper
3 medium bone-in, skin-on chicken breasts, about 1 ½ pounds
Olive oil
½ cup unsalted butter

Directions

Preheat the oven to 425°F.

Mix the goat cheese with the lemon zest, garlic and chives until well blended. Set aside.

Loosen the skin on the chicken breasts by running your fingers underneath it but leaving it attached at the edges. Then, working from the narrow end of the chicken breast, cut a deep slit into the breast and as far into the breast as you can go. Carefully create a cavity inside the breast without cutting through the other end or making the entry point wider than 1 ½ inches.

Divide the goat cheese mixture into six equal parts. Stuff a portion of the goat cheese mixture into the slit in one of the chicken breast, pushing it as deep as possible into the slit. Use a toothpick or two to hold the slit closed if necessary. Stuff another portion of the goat cheese mixture under the skin of the chicken breast. Massage your fingers across the top of the skin to spread the cheese into an even layer and covering as much of the breast as possible. Repeat with the other chicken breasts.

Place breasts in a large cast iron skillet, drizzle and rub in a little olive oil, and season with kosher salt and fresh ground pepper. Place breasts in preheated oven. Meanwhile, melt a half cup of unsalted butter in a sauce pan and heat until just beginning to brown. After the breasts have cooked for 15 to 20 minutes, baste them with the melted butter. Continue cooking for another 15 to 20 minutes or until the skin is brown and crisp and an instant read thermometer inserted in the thickest part of the breast reads 165°F. Remove breasts from oven, baste one final time with butter in skillet. Tent with foil and let rest 5 to 10 minutes before serving.

There’s an app for that: Stuffed Mini Peppers

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I am always on the lookout for quick, easy appetizers. Here is a great one for your fall parties and tailgating. The sweetness of the mini peppers balances the tanginess of the chèvre, and the herbs help kick things up to a level your guests will enjoy.

Ingredients

½ cup panko breadcrumbs
3 tablespoons olive oil, divided
20 to 25 mini bell peppers, washed
10 ounces goat cheese, softened
4 ounces cream cheeses, softened
2-3 tablespoons of your choice of herbs such as chives and thyme, chopped
black pepper

Directions

Preheat oven to 350°F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add panko bread crumbs and sauté until crumbs are golden brown. Remove from heat and set aside.

Slice peppers in half lengthwise. Do not remove stems. The stems are simply for presentation. Remove seeds and place in large bowl. Drizzle remaining olive oil over peppers and toss to coat the peppers. Then arrange peppers on a baking sheet and set aside.

Mix goat cheese, cream cheese, herbs, and pepper with a fork in a small mixing bowl until well combined. Spoon or pipe the cheese mixture into the pepper halfs. Sprinkle toasted panko bread crumbs evenly over peppers. Bake peppers for approximately fifteen minutes or until peppers are tender and the goat cheese is warm. An additional two to three minutes under the broiler may be needed to give the panko topping a little extra browning and to help heat the cheese.

Eggs Florentine with Chèvre

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This dish is perfect to serve anytime – from breakfast to a Sunday Brunch or as a meatless evening meal. The broiled sourdough bread gives it a nice crunch. The spinach and goat cheese give the dish a nice balanced tang and the runny egg helps bring it all together. The best part is the whole dish comes together in well under 30 minutes.

Ingredients (for two servings)

2 slices (1 inch thick) sourdough bread
3 tablespoons extra virgin olive oil
Coarse salt and ground pepper
1 scallion, thinly sliced
12 ounces baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
Cooking spray
2 large eggs

Directions

Place bread on a baking sheet, and brush one side with olive oil. Lightly season with salt and pepper and then broil until golden, about 3 minutes on oiled side. Flip and lightly toast other side about one minute.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add scallions and as much spinach as will fit and season with salt and pepper cooking until wilted. Continue adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid and mix in goat cheese. Transfer to a bowl and cover to keep warm. Set aside.

Wipe out skillet then spray with cooking spray and return to medium heat. Gently crack eggs into skillet and season with salt and pepper if desired. Cover and cook eggs until whites are set but yolks are still soft; about 3 minutes.

Top each piece of toast with spinach mixture and 1 egg; serve immediately.

 

There’s an app for that: Prosciutto wrapped, cheese stuffed dates

This quick appetizer goes together very quickly. Your guests will be very impressed and think you spent way more time making them than you actually did.

Ingredients

2 ounces goat cheese, at room temperature
2 ounces) mascarpone cheese, a room temperature
¼ cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
16 dates, pitted
8 thin slices prosciutto, halved lengthwise
16 toothpicks or cocktail picks

Directions

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about ½ teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

Arrange the stuffed dates on a platter and serve.