How To make Chevre Chicken Breasts with Squash
2 lg Boneless chicken breasts
- split Salt and pepper; as desired 4 sm Zucchini
4 sm Yellow squash
1 tb Olive oil
-=OR=- Other cooking oil 4 sl Aged goat cheese, 1.5 oz ea.
1 md Onion; finely diced
1 tb Unsalted butter
2 tb Chopped parsley
PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks. Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin. Add the onions to the skillet and cook, stirring, about 5 minutes or until soft. Transfer onions to a covered baking dish. Add zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 minutes. Scrape into the baking dish, add desired salt and pepper and mix well. Arrange chicken on the squash, cover and place in the oven for 15 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately.
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Spaghetti Squash with Chicken and Spinach Recipe
Ingredients:
- Spaghetti Squash
- Olive Oil
- Italian Seasoning, Salt, and Pepper, to taste
- 2-3 Chicken Breasts
- Onion (I used half of a red onion because that’s what was in the fridge)
- Minced Garlic, 3-4 cloves
- Mushrooms (I used baby bellas)
- Cherry Tomatoes, 10-15
- Spinach, roughly 2-3 cups
Directions:
- Stab spaghetti squash with a fork several times
- Microwave spaghetti squash for 5 minutes
- Cut spaghetti squash in half down the length of the squash
- Using a spoon, clean out the spaghetti squash
- Coat in olive oil, salt, and pepper
- Rub olive oil all over the spaghetti squash, and flip squash upside down on cooking sheet
- Bake spaghetti squash for 40 minutes at 400 degrees Fahrenheit
- In a skillet, add olive oil
- Add 2-3 chicken breasts to pan that have been cut into small chunks
- Add Italian seasoning
- Once chicken is cooked, remove and place to the side
- Add onion to skillet and cook for 4-5 minutes
- Add minced garlic to skillet and cook for 2 minutes
- Add mushrooms and cook for 3-4 minutes
- Add chicken broth, bring to a simmer, and simmer for 15-20 minutes
- Add spinach
- Add cooked chicken back into skillet
- Shred spaghetti squash with two forks
- All done!
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Indian Spiced Squash and Chicken Rice Bowl With Goat Cheese And Pepitas
Indian Spiced Squash and Chicken rice bowl
SHOPPING LIST:
2 cups water
salt and pepper
1 cup brown rice
2 tbsp flour
salt and pepper
1/2 tbsp graram masala
1/2 tbsp ginger
2 chicken breasts
2 tbsp oil
1 green zuchini
1 onion
4 cups butternut squash or winter squash
14 oz chicken broth
salt and pepper
1/2 tbsp ginger
1 clove garlic
1/2 tbsp garam masala
1/2 cup dried sweetened cranberries
1/2 cup goat cheese
1/2 cup pepitas
CHICKEN BREASTS STUFFED WITH SPINACH AND MOZZARELLA AND BUTTERNUT SQUASH SAUSAGE AND FRY MIXED VEG.
CHICKEN BREASTS STUFFED WITH SPINACH AND MOZZARELLA AND BUTTERNUT SQUASH SAUSAGE AND FRY MIXED VEG.
INGREDIENT
Chicken breasts
Spinach
Mozzarella
Butternet Squash
Sausage
Mixed Vegetable
Onion
Garlic
Vegetable Oil
Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms
Recipe:
Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut ‘hasselback style’ then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!