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Old 03-14-2008, 06:12 PM   #1
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Stuffed Chicken Breasts - A celebration of goat cheese!

Well, it's probably no secret, but here's what I did tonight for dinner. It's a chicken breast (boneless) dish with a few sides:

preheat oven to 380F (or wherever you normally cook chicken. 380F is it for me)

Stuff the chicken breast with goat cheese and roasted red peppers. Place it into a baking pan.

Put some olive oil (spanish EVOO is best), some balsamic vinegar (I used a fig balsamic, so I imagine it was flavoured), some salt and pepper, and some crushed garlic into a small bowl, mix it up, and spread it over the chicken.
I used a brush to do this.

Bake it (it took about 30 minutes to cook on my oven).

Appetizer: Fry some thin, round slices of French Baguette in spanish EVOO. Put a small piece of goat cheese on top. Drizzle with balsamic.

Side: Pasta salad made with a bit of goat cheese and Kraft Balsamic Dressing (I don't really know how to make a good pasta salad dressing)

It is so good!

Mike

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Old 03-14-2008, 06:41 PM   #2
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The chicken sounds great!

I always use Good Seasons Italian Dressing for pasta salad. Use more than you think you need, as the pasta really soaks it up.
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Old 03-14-2008, 07:38 PM   #3
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I don't know what it is, but, I never liked stuffed chicken breast.

I gave it another try a few weeks ago at a danish restaurant. I tried so hard to have an open mind, but I just did not like it. Something about the idea of it being "stuffed" with something, even if I eat what it is suffed with.
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Old 03-15-2008, 01:13 AM   #4
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Too bad. Here's one of mine and how to do it I just posted on my blog:

Livingston Cooks
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Old 03-15-2008, 07:33 AM   #5
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It must be nice to work in a building such as Eaton Hall, Marko. Certainly looks wonderful.
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Old 03-15-2008, 10:20 AM   #6
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Well Marko, I must admit: seeing your blog two days ago is what spawned my idea for my stuffed chicken in the first place. I used your goat cheese idea, but I've always been a huge fan of roasted peppers
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Old 03-16-2008, 08:48 PM   #7
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Quote:
Originally Posted by crono760 View Post
Well, it's probably no secret, but here's what I did tonight for dinner. It's a chicken breast (boneless) dish with a few sides:

preheat oven to 380F (or wherever you normally cook chicken. 380F is it for me)

Stuff the chicken breast with goat cheese and roasted red peppers. Place it into a baking pan.

Put some olive oil (spanish EVOO is best), some balsamic vinegar (I used a fig balsamic, so I imagine it was flavoured), some salt and pepper, and some crushed garlic into a small bowl, mix it up, and spread it over the chicken.
I used a brush to do this.

Bake it (it took about 30 minutes to cook on my oven).

Appetizer: Fry some thin, round slices of French Baguette in spanish EVOO. Put a small piece of goat cheese on top. Drizzle with balsamic.

Side: Pasta salad made with a bit of goat cheese and Kraft Balsamic Dressing (I don't really know how to make a good pasta salad dressing)

It is so good!

Mike
I saw your post yesterday and couldn't stop thinking about those chicken breasts. I stuffed two boneless skinless breasts with roasted red pepper and goat cheese, but sauteed them in a pan first and finished them in the oven. Accompanied with a field green salad, it was absolutely Devine!

Thanks for the idea. It will always be in my arsenal. I'll kill for Roasted Red Peppers.
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Old 03-17-2008, 07:20 PM   #8
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Don't get me started! This sounds great. I may have to mention it to my Chef, for a special a couple weeks from now. Goat cheese, roast red bells, sauteed onions or shallots, some fresh thyme and rosemary, yadda yadda yadda.
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Old 03-25-2008, 04:40 PM   #9
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do you have to use goat cheese or will any type of cheese work. Like guda cheese or povalone or swiss?
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Old 03-25-2008, 06:11 PM   #10
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I'd imagine that anything you'd like would work, but I prefer to use a stronger flavoured cheese, so no provolone...

Mike
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