Tag Archives: goat cheese

Golden Beet Salad with Quail Eggs, Goat Cheese and Pistachios

The goat cheese melts slightly with the hot beets and the pistachios add plenty of crunch.

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Ingredients:

6 c. baby spinach, stems removed

4 golden beets

8 quail eggs, hard boiled and peeled

4 oz. log of goat cheese, crumbled

1/2 c. pistachio nuts, shelled

Olive oil

Balsamic vinegar

Directions:

Divide baby spinach between four salad plates.  Cut cooked quail eggs in half lengthwise and arrange on baby spinach.  Peel golden beets, cut into 1/2 inch cubes and boil over medium heat until they are tender and can be easily pierced with a fork.  Drain. Arrange hot beets on baby spinach.  Garnish with goat cheese and pistachios. Dress with olive oil and balsamic vinegar. Serves 4.

 

 

 

Chicken Breasts Stuffed with Goat Cheese and Basil

Ingredients:

Chicken

4 boneless chicken breast halves

4 oz. fresh goat cheese

2 scallions, thinly sliced

8 basil leaves, shredded or sliced very thinly

¼. t. coarsely ground pepper

½ c. flour

1 egg, beaten with 2 T. water until frothy

1 c. Italian seasoned breadcrumbs

Oil for frying

Mushroom Sauce

4 T. butter

½ pound mushrooms. Sliced

¼ c. dry white wine

2/3 c. chicken stock

4 tablespoons chilled butter, cut into 4 pieces

Salt and pepper

Directions:

Flatten each chicken breast between sheets of plastic wrap to a thickness of ¼ inch using meat mallet.  Combine cheese, green onions, basil and pepper in small bowl.  Divide the cheese mixture lengthwise over half of each chicken piece.  Tuck short ends in.  Roll chicken up, starting and one long side, into tight cylinders.  Dip each rolled chicken breast first in flour, egg and breadcrumbs.  In a large skillet, fry the chicken breasts in oil until golden brown, transfer to baking dish and keep warm at 200 degrees while you make the sauce.

For sauce:  In a skillet over medium heat, melt butter and sauté mushrooms 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, one piece at a time.  Season sauce with salt and freshly ground pepper.

Cut rolls crosswise into ½ inch thick rounds.  Fan out on plates.  Serve immediately, passing sauce separately.