Best 10 Stuffed Chicken Breasts With Red Pepper And Goat Cheese Sauce Recipes

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Indulge in a culinary delight with our tantalizing Stuffed Chicken Breasts with Red Pepper and Goat Cheese Sauce. This delectable dish showcases tender chicken breasts filled with a vibrant blend of roasted red peppers, creamy goat cheese, and aromatic herbs, enveloped in a luscious sauce made from roasted red peppers and tangy goat cheese. Accompanying this main course are two equally enticing recipes: a refreshing Cucumber Salad with Feta and Mint, providing a crisp and light counterbalance to the richness of the chicken, and a sinfully decadent Chocolate Mousse, offering a sweet and creamy ending to your gastronomic journey.

Let's cook with our recipes!

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  • Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g

GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

Steps:

  • Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges

STUFFED CHICKEN BREASTS WITH RED PEPPER AND GOAT CHEESE SAUCE



Stuffed Chicken Breasts With Red Pepper and Goat Cheese Sauce image

Chicken is transformed into a luxurious dinner party dish in this tasty recipe. Serve with garlic bread and a crisp green salad.

Provided by English_Rose

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless chicken breasts, with skin
4 slices prosciutto (thin slices)
2 garlic cloves, peeled and sliced thinly
1/4 teaspoon dried thyme
3 tablespoons goat cheese
3 tablespoons extra virgin olive oil
1 large red pepper, seeded and sliced into strips
4 tablespoons chicken broth
salt and black pepper
fresh basil leaf, torn

Steps:

  • Using a small, sharp knife, cut a slit down the side of each chicken breast to form the breast into a pocket. Tuck 2 slices of prosciutto inside each breast.
  • Add half of the sliced garlic, the thyme and half the goat cheese, dividing these evenly between the two chicken pockets.
  • Fasten the chicken pocket, using either cook's string or wooden skewers.
  • In a large frying pan heat 2 tbsp of the olive oil until very hot. Add the chicken parcels, skin side-down, and fry for 5 minutes. Turn over and fry on the other side for a further 2 minutes.
  • Add the remaining garlic and sliced red pepper. Add the broth and season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 5 minutes until the chicken is cooked through.
  • Remove the chicken parcels from the pan and set aside, keeping warm. Add the remaining goat cheese to the pepper mixture. In a food processor or blender blend the pepper mixture until smooth. Heat the sauce through.
  • Divide the pepper sauce among two serving plates. Top with chicken parcels, sprinkle over torn basil and serve at once.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE



Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese image

Provided by Anne Burrell

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
2 shallots, finely chopped
Kosher salt
2 chicken livers, finely chopped
1 pound wild mushrooms, stemmed and finely chopped (any kind you like; shiitake, oyster or cremini are great)
3/4 cup dry white wine
4 ounces goat cheese, at room temperature
1/2 bunch fresh chives, finely chopped
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs beaten with 2 tablespoons water
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon butter

Steps:

  • For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
  • Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
  • Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
  • Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
  • Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
  • Squeeze the mushroom filling into each chicken breast.
  • In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
  • Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
  • Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
  • Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
  • When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
  • For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
  • Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
  • Plate the chicken and spoon the pan sauce over the chicken.

GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS



Goat Cheese, Apricot, and Sage-Stuffed Chicken Breasts image

Provided by Laura Werlin

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 cup finely chopped yellow onion (about 1/2 large onion)
2 small cloves garlic, minced
1 tablespoon chopped fresh sage leaves
Salt and freshly ground black pepper
1/4 cup dried apricots (about 2 ounces), plumped in hot water, drained, and cut into 1/4-inh pieces
1/2 cup fresh goat cheese (2 to 3 ounces), (or use fromage blanc or softened cream cheese)
2 whole boneless, skinless chicken breasts (about 2 pounds total), each cut in half lengthwise
1 egg, lightly beaten
1 cup Japanese panko crumbs or use toasted coarse bread crumbs
5 tablespoons unsalted butter
2 tablespoons white wine
1/2 cup unsalted chicken stock
Whole fresh sage leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
  • Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
  • Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
  • After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
  • Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.

GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE WITH SMOKED CHILE CILANTRO SAUCE



Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 15

8 ounces soft goat cheese
1/4 cup chopped nicoise olives
1 red pepper, roasted, peeled, seeded and chopped
1 tablespoon fresh finely chopped thyme
Salt and freshly ground pepper
4 large boneless chicken breast, pounded thin
2 tablespoons olive oil
2 poblanos, smoked, peeled and seeded
1/4 cup red onion, coarsely chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/4 cup spinach leaves
1/4 cup cilantro leaves
2 teaspoons honey
Salt and freshly ground pepper

Steps:

  • Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
  • In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL



Chicken Breasts Stuffed with Goat Cheese and Basil image

Provided by Deborah Bernstein

Categories     Chicken     Mushroom     Bake     Goat Cheese     Basil     White Wine     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 16

Chicken
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

Steps:

  • For chicken:
  • Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
  • Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
  • For sauce:
  • Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND RED PEPPER



Chicken Breasts Stuffed with Goat Cheese, Basil and Red Pepper image

Make and share this Chicken Breasts Stuffed with Goat Cheese, Basil and Red Pepper recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
1/2 cup fresh goat cheese, such as montrachet
2 green onions, thinly sliced
1/2 red bell pepper, cut into tiny cubes
1 teaspoon dried basil, crumbled
1 egg, beaten
1/2 cup dry breadcrumbs
2 tablespoons butter, melted
1/4 cup butter
1/2 lb button mushroom, sliced
1/4 cup dry white wine
2/3 cup chicken stock
4 tablespoons butter, chilled,cut into 4 pieces

Steps:

  • For chicken: Preheat oven to 350F.
  • Pound chicken between 2 sheets of wax paper to thickness of ¼ inch.
  • Pat chicken dry.
  • Combine cheese, green onions, red pepper and basil in a small bowl.
  • Season with salt and pepper.
  • Spread cheese mixture lengthwise over half of each chicken piece.
  • Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
  • Tie ends together with string to secure.
  • Dip chicken in egg, allowing excess to drip back into bowl.
  • Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
  • Place chicken in square baking dish to comfortably hold rolls.
  • Pour 2 tblsps melted butter over.
  • Bake until cooked through, about 20-25 minutes.
  • For sauce: Melt ¼ cup butter in large skillet over medium heat.
  • Add mushrooms and saute until tender, about 8 minutes.
  • Add wine and boil for 3 minutes.
  • Add stock and boil until liquid is reduced by half, about 6 minutes.
  • Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
  • Season.
  • Remove string from chicken.
  • Cut rolls crosswise into ½ inch thick rounds.
  • Fan on plates.
  • Serve immediately, passing sauce separately.

Nutrition Facts : Calories 501.8, Fat 32.9, SaturatedFat 19.3, Cholesterol 198.8, Sodium 459.8, Carbohydrate 15.1, Fiber 1.7, Sugar 3.5, Protein 34

HERB CHEESE-STUFFED CHICKEN BREASTS WITH RED PEPPER SAUCE



Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce image

Make and share this Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce recipe from Food.com.

Provided by swissms

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 large red bell peppers
1/2 cup whipping cream
1/4 cup canned low sodium chicken broth
4 ounces cream cheese, room temperature
1 tablespoon chopped fresh tarragon
4 boneless skinless chicken breast halves
1 tablespoon olive oil
1/2 cup dry white wine

Steps:

  • Sauce:.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream and chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Chicken:.
  • Preheat oven to 350°F Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of plastic wrap to 1/4-inch thickness. Spread 2 T cheese mixture over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper.
  • Heat olive oil in heavy large oven-proof skillet over medium-high heat. Add chicken and cook until brown on all sides, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through about 10 minutes.
  • Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch-wide slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, ROASTED RED PEPPER, AND GOAT CHEESE



Chicken Breasts Stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese image

Categories     Chicken     Sauté     Quick & Easy     Goat Cheese     Bell Pepper     Zucchini     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/4 cup minced onion
2 tablespoons olive oil
1/2 cup firmly packed coarsely grated unpeeled scrubbed zucchini,;squeezed dry in a paper towel
2 tablespoons minced drained bottled roasted red pepper or pimiento
1 ounce of soft mild goat cheese, crumbled
1 whole boneless chicken breast (with skin), halved
1/2 cup chicken broth

Steps:

  • In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.
  • With your fingers make a pocket for the filling in each chicken breast half by separating in skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired. In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

Tips:

  • Mise en Place: Before starting, make sure you have all the ingredients and equipment ready. This will ensure a smooth and efficient cooking process.
  • Choose High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your dish. Use fresh, flavorful chicken breasts, red peppers, and goat cheese.
  • Season Generously: Don't be afraid to season your chicken and sauce liberally. This will enhance the flavors and make the dish more enjoyable.
  • Cook the Chicken Properly: Ensure the chicken breasts are cooked thoroughly to avoid any potential health risks. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • Make the Sauce Ahead of Time: The goat cheese sauce can be made in advance and refrigerated until ready to use. This will save you time and allow the flavors to meld together.

Conclusion:

Stuffed chicken breasts with red pepper and goat cheese sauce is a delightful and flavorful dish that is perfect for a special occasion or a weeknight meal. The tender and juicy chicken, combined with the creamy and tangy sauce, creates a harmonious balance of flavors that will tantalize your taste buds. By following the tips and instructions provided in this recipe, you can easily prepare this dish at home and impress your family and friends with your culinary skills. Enjoy this delicious and satisfying meal!

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