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Chevre, Onion and Spinach Stuffed Rolls

Chevre, Onion and Spinach Stuffed Rolls

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Dinner rolls stuffed with goat cheese, caramelized onions and sauteed spinach.MORE+LESS-


cups Gold Medal™ unbleached all-purpose flour


cup Gold Medal™ whole wheat flour

1 1/3

cups warm water (about 115°F)


tablespoon granulated sugar

2 1/4

teaspoons (1 packet) active dry yeast


tablespoon unsalted butter


medium Vidalia onion, halved and sliced


bunch spinach, stems removed

Egg wash (1 beaten egg + 1 tablespoon water)

Red pepper flakes, for topping

Coarse sea salt, for topping

Grated Parmesan cheese, for topping

Pizza sauce, for dipping (optional)

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  • 1

    In a large bowl or bowl of a stand mixer, whisk together flours and salt. Make a well in the center and add water, sugar and yeast. Let stand until yeast is foamy, about 5 minutes. Add olive oil and mix until just combined.

  • 2

    Knead dough on a lightly floured surface, adding more flour as needed until dough is smooth and elastic, about 10 minutes; OR, knead dough with dough hook in stand mixer, adding more flour as needed until dough pulls away from sides of the bowl and is smooth and elastic, about 5 minutes. Shape dough into a ball and place in a large bowl. Top with a bit of olive oil and roll to coat. Cover bowl with plastic wrap and let rise until doubled, about 1 hour.

  • 3

    Meanwhile, make the filling: Heat a large skillet over medium heat. Add butter, then add onion. Cook onion until caramelized, about 15 minutes. Add spinach and cook until just wilted. Remove from heat and place in a bowl. Stir in goat cheese. Place mixture on a cutting board and chop roughly. Return to bowl and set aside.

  • 4

    Preheat oven to 400°F and lightly grease a 9-by-13-inch casserole dish; set aside. When dough is doubled, punch down, remove from bowl and roll out on a lightly floured surface into a large rectangle, about 12 by 15 inches.

  • 5

    Divide dough into 15 rectangles. Top the center of each rectangle with a generous tablespoon or so of filling (be sure to use all the filling). Lift up the four corners of the dough over the filling and pinch to secure; lift remaining corners and pinch to seal the dough completely around the filling. Place roll seam-side down in prepared casserole dish. Repeat with remaining pieces of dough.

  • 6

    Brush rolls with egg wash and sprinkle with red pepper flakes and sea salt to taste. Bake until rolls are a deep golden brown, about 15-20 minutes. Remove from oven and sprinkle lightly with grated Parmesan cheese. Return to oven to melt cheese, about 2-3 minutes. Remove from oven and serve warm with pizza sauce, if desired.

No nutrition information available for this recipe

More About This Recipe

  • Don’t you guys just love summer?

    Sitting out by the neighbor’s pool, sipping on Mondos and snacking on Combos and reading Teen Beat while listening to the new Sugar Ray CD on repeat…

    Oh wait, that was my summer, like, 10 years ago. Ahem.

    Thankfully, my tastes in food, drink and reading material have upgraded drastically. Though I’ll still always have a spot in my heart reserved for Sugar Ray’s sweet beats.

    These Chevre, Onion and Spinach Stuffed Rolls are totally the opposite of something I would have eaten in my younger years. I would have said they’re too sophisticated. They’re too unique. They don’t have any fake orange cheese in the middle. If I could go back, I’d slap my tweenage self upside the head and make me eat one of these so I wouldn’t have to spend the next 10 years without them. But that’s just life. At least, at long last, we’re together now.

    Unlike Sugar Ray. Sniffle.

    While these rolls might easily trick you into thinking they’re uber fahncy and therefore too difficult to make, don’t be fooled. They’re as easy to put together as a pizza; because they pretty much are just like pizza. Except in roll form. Like a pizza and its toppings got all freaked out and curled up into a ball and baked that way. Or something like that.

    And the fillings? Oh. Mah. Word. Too good to describe – except to say that there is no greater-tasting combination in the universe than goat cheese, sautéed spinach and caramelized onions. NONE. I do not exaggerate.

    So if you’ll excuse me, I’m off to go make another batch of these rolls so I can stuff them into my face while sipping on cocktails, reading the latest issue of Forbes and listening to classical music.

    Wait – what’s that? Sugar Ray is STILL together? Where’s my boombox?!

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    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

Mushrooms Stuffed with Chevre and Smoked Trout

I made a batch of chèvre recently.  Have I mentioned how much I love cheeses made with goats' milk?  Something about that tang…yum.  I wish we had more land.  I'd raise goats.

But since that's not possible at the moment, I buy local goats' milk when I can and make cheese with it.  So far I've made chèvre and goats' milk ricotta.  Chèvre is my favorite.

So anyway, I made a batch of that and gave some away to a couple friends who also suffer the same love-of-goat-cheese affliction.  And the rest?  I ate some (well, shared it with Bill, of course), and I still have some in the fridge.  And I used some for this little appetizery item.

Here's the brief ingredient list:

8 oz whole button or baby bella mushrooms, wiped clean with a damp paper towel

1 shallot or about a quarter of a small onion, diced

1 small smoked trout filet (or some other smokey meat item, like bacon or cooked pancetta, etc.), bones removed, chopped or shredded into small pieces

1 tablespoon chopped fresh chives for garnish (optional)

First, remove the stems from the mushrooms.  Set the caps aside for the moment.  Trim the dried end of the stems and discard, dice the remaining portion of stems and place in a bowl.

Combine the diced shallot or onion with the diced mushroom stems.

Saute the stems and shallot in a pan with some butter and a bit of salt until slightly browned and fragrant.

You can add in a splash of white wine or sherry if you'd like.   

If you haven't already done so, now is a good time to remove the pin bones and shred the smoked trout (or dice up whatever other smokey item you're using).

When the mushrooms and onions are finished cooking, scrape them into a bowl and let them cool to room temperature. 

Add a bit more butter or oil to the same pan and place the mushroom caps, cup side down, in the pan.  When the fat in the pan starts to sizzle, cover and reduce the heat to low.  Let them cook about ten minutes, or until the mushroom caps are cooked through, brown, and have shrunk a bit.  Set them on a plate, cup side up, to cool.

Mix the cooled mushrooms and shallots with the shredded trout in a bowl.  Then add in the chèvre and mix together well.  Add salt and pepper to taste.

Spoon about a heaping teaspoon of the filling into each cooled (room temp) mushroom cap.  It might be easier to use your fingers to press the filling into the mushroom and mound it nicely on top.  Whatever works best for you. 

Sprinkle with the chives if you wish, and serve.

(You could also warm these very slightly in the microwave.  I'm thinking you could also put them under the broiler for a minute or so, but I haven't tried that myself.  Yet.)


Start by preheating your oven to 450-500 degrees, preferably with a pizza stone, for at least 20 minutes.
Next, roll your dough out thin and use a fork to poke holes in the middle of the pizza (where the toppings will sit).

When that’s done, brush a bit of olive oil over the crust and then add a layer of grated Parmigiano and chunks of feta. Next, add your sliced onions, spinach, and chopped garlic, and finish with a bit more grated parmesan cheese and feta.

When your pizza is ready, pop it in the oven for 8-10 minutes (thicker crusts will require a little longer), or until the crust is golden, and the cheese has a nice color. The cooking time will vary based on the thickness of your crust, so it’s best to keep a close eye on it.

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Crock-Pot Cabbage Rolls

It is a bit of a mystery where the stuffed cabbage roll comes from. Poland, Russia, or somewhere else? I am not really sure despite a lot of Google research. There have been versions of stuffed cabbage leaves for thousands of years so it is a little hard to tell.

This version however is a old family recipe that I have adapted to a slow cooker recipe. With a ground beef and rice filling and a tomato sauce that is based on canned tomato soup and vegetable juice the finished cabbage rolls are super tasty and to be honest one of my favorites!

I know what your’e saying…canned tomato soup and vegetable juice? WHAT? That is not traditional! And you would be right. But don’t knock it until you try it. The tomato soup adds a yummy texture with a little creaminess (even though you don’t add milk to the soup) and the tomato juice adds some nice zing. A touch of Worcestershire sauce added to the sauce brings forth a pop of umami flavor and the whole thing is just wonderful.

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Simple and yummy. Would definitely make again.

Great recipe with lots of variation potential. We added our own herbs, garlic & shallot mixture to the goat cheese, pounded the chicken breasts down nice and thin, rolled and baked. The string is really not an issue, just snip it and carefully pull it away from the roll, and you will not lose that much breading. I see a few reviews not using the sauce I think the sauce really added an extra level of flavor to the chicken, and I am glad we went along with the recipe and made some. Next time, we will double the recipe, as it does not make a lot, or at least not enough for 4 thin chicken breasts. Added fresh garlic, shallots, and before adding the butter at the end of the sauce's cooking time, we added some of the goat cheese mixture that we had left over. That gave the sauce such a wonderful creaminess and a wonderful taste I'm thinking next time to add some capers. The chicken did take an additional 10 minutes to cook, and we just used the over broiler on high for 5 minutes to brown it on top. Overall, we really enjoyed this dish, and look forward to trying more variations to the next time we prepare this.

YUMMMMMmmm! Really good, especially the sauce. I browned the chicken breast rolls before baking them, then removed them from the pan to make the sauce in the drippings. Was really yummy, but as other posters noted, not enough sauce. Will drouble the sauce next time.

Prepared as directed but had to cook chicken for 25 minutes longer than recipe. The basil (I used dry) was too much and the mushrooms do not fit well with the goat cheese, basil chicken. The mushrooms & sauce were the only good thing about the recipe.

Also, I adapted this recipe. I use whole chicken breasts, pan seared to hold shape and allow for slicing the chicken open to stuff the cheese mixture. I use garlic in my wine sauce instead of mushrooms. It takes about 35-40 minutes for 4-6 breasts. This also eliminates the need to broil for color.

I love this recipe. It's delicious and easy to make. I am gluten free, and this recipe is easy to change over. I use Scharr gluten free bread crumbs.

I have never done a review on food before but i can tell you this recipe is delicious . I agree that you need to broil the chicken for color and increased the sauce a little but no matter what it looked like the chicken was great, a solid 4 . Would make this again in a heartbeat but i would double the amount because it went so fast i didn't get any leftovers

Delicious, but not pretty -- in fact, until I broiled the chicken to give it some color, the rolled pieces looked liked beached whales. I had to cook the chicken 35 mins and it really could have stayed in another 5. Also, if I do make this again -- and that is somewhat doubtful -- I would double the sauce. I have one roll left over which I will use for chicken salad -- the chevre filling should add to the salad I would think. Not one of my favs by any means.

Very nice for mid-week meal. Had to broil the chicken rolls to get them a more attractive color after baking. I thought the sauce for 4 was enough for 2.

This recipe is so versatile. I adapted to what I had in the house (feta instead of goat cheese, sundried tomatoes instead of green onions, panko instead of regular breadcrumbs). I made a quick balsamic reduction to drizzle on top instead of the mushroom sauce. I didn't use ANY butter - just sprayed the chicken with olive oil spray. Turned out fantastic! I will say that I ended up having to cook 2 chicken breasts for 35 minutes, so way longer than the recipe time. We will definitely make this again!

This is one of my family favorites. I use herbed goat cheese and sometime leave out the scallions. I also have substituted panko for bread crumbs. I add a shallot to the mushroom sauce for added flavor. I have even left out the white wine - none in my daughters' house that night - and it is still tastes great.

I haven't made this in years, but it is so easy. Made it again tonight, and husband just loved it. I used a dry Sherry wine for the mushrooms, and it was awesome. Chicken did require an additional 5 minutes to cook all the way. Next time, instead of basil, I might use Cilantro. Served with mash potatoes and grilled summer squash. YUM YUM.

I substituted ricotta for the goat cheese, and added a slice of prosciutto in each roll. For the sauce, I was out of dry white wine, so I used Patron Anejo tequila. It was really really good!

This is a really good, easy weeknight dish that is also impressive for a dinner party. I almost always substitute spinach for the basil, or use them together. I also tend to use more greens than the recipe calls for--about a cup of chopped spinach. And easy on the butter--half as much still makes for a rich sauce.

Didn't make the sauce but the chicken was really good. I added a couple of cloves of garlic, minced, and bit of finely chopped parsley. Will try it with the sauce soon but it was good on its own.

My family loved this recipe. As an alternative to the goat cheese (I ran out), I used Boursine Shallot and Chive with wonderful results.

I took the advice of some of the other cooks. The chicken definitely needs to cook for 25 minutes. I added a splash of balsamic to the mushroom mixture and it was great. (would have been great either way, but the balsamic cut the richness of the butter a little - which was necessary). Used dried basil - next time will use fresh. Also used regular breadcrumbs, but next time will use Panko for a crispier crunch. My husband loved it and said he was impressed. I thought it was very good. Should have doubled the mushrooms. Next time.

Husband loved it. Added pesto to goat cheese with no basil. He said the cheese would have overpowered the meal without the mushroom sauce.

This was great. I used boursin cheese instead of goat cheese and since it was already flavored I put the onions in with the mushroom sauce. Excellent!

Used lots of basil and added sundried tomatoes. Try toothpicks instead of string, worked for me. Took another suggestion to brown in pan before baking which eliminated the need for pouring butter on top (sprayed a little Pam on top). Increased sauce ingredients, added some thyme and only used 2 Tbs butter at the end to reduce guilt. So yummy!

This was delicious. please don't substitute anything! We tried the red fruit rollups and it just didn't work. Use chicken as instructed.

@A Cook from Florida. you made my day. often thought about writing something like this. Change all the ingredients and then have the nerve to review it!

These were delicious!! I did not make the sauce at all--didn't have the ingredients or the time, so I just used a dollup of lowfat Greek yogurt. I also used 2/3 of the recommended butter. Everyone loved them.

I don't understand how everyone loves this recipe. I mean, it's okay, but it wouldn't work in my household on a regular rotation because of all the butter and cheese in it. No wonder so many Americans are obese. they eat dishes like this regularly. I did everything according to the recipe, and added the suggestions of more basil, less butter, and added some sun dried tomatoes to the cheese mixture. I wouldn't make the effort to make this again, but it wasn't bad tasting, just way too fattening for something just so-so. Iɽ rather eat ice cream. :)

Used Panko rather than bread crumbs and added basamic splash to wine sauce for depth. No need to tie chicken! Reduced butter. So many modifications can be done with this, very versatile dish.

Chevre, Onion and Spinach Stuffed Rolls - Recipes

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Holiday Spinach-Stuffed Mushrooms

Prep: 20 minutes
Bake: 25 minutes • Serves: 4

1. Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps finely chop stems. Place mushroom caps, gill side up, on prepared pan drizzle with broth. Roast mushrooms 15 minutes reserve any liquid remaining in caps.

2. In large skillet, heat oil over medium-high heat. Add mushroom stems cook 2 minutes, stirring occasionally. Add garlic cook 30 seconds, stirring constantly. Add spinach and reserved mushroom liquid cook 4 minutes or until spinach wilts and liquid is absorbed, stirring occasionally. Add goat cheese, salt and pepper cook 1 minute or until cheese melts, stirring occasionally. Remove from heat stir in 1-1/2 teaspoons Parmesan cheese, cottage cheese and mozzarella cheese.

3. In small bowl, stir breadcrumbs and remaining 1-1/2 tablespoons Parmesan cheese. Fill mushrooms with spinach mixture sprinkle with breadcrumb mixture and bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.

Approximate nutritional values per serving (3 stuffed mushrooms):
78 Calories, 4g Fat (1g Saturated), 9mg Cholesterol,
282mg Sodium, 6g Carbohydrates, 1g Fiber, 5g Protein

Dietitian’s Dish Tip(s):
> Mushrooms are the only vegetable naturally containing vitamin D, which supports muscle function, bone health, and immune function. They’re also a source of selenium, which helps the immune system.

© 2021 C&S Wholesale Grocers and Vimax Media unless otherwise noted. All rights reserved.

Pepper-Stuffed Lamb with Garlic Chevre Sauce

Slice the peppers in half lengthwise, and core and seed.

Lay the pieces skin side up in a shallow broiling pan and set the pan 3 inches below the heat.

Broil the peppers until the skin blisters and turns black.

Remove the peppers to a plastic bag and close it let them steam for 15 minutes.

When they are cool enough to handle, peel off the skin.

Place the lamb skin side down on a cutting board or other surface and pat it dry.

Sprinkle the meat with salt and pepper. Arrange the tomatoes and roasted peppers down the center of the lamb, then roll up the lamb, secure it with twine, and set it in a roasting pan.

In a bowl, whisk the oil, herbs, garlic, and Tabasco sauce.

Pour the mixture over the lamb, turning once to coat.

Cover and refrigerate for 24 hours, turning once or twice.

Place the uncovered roast in the oven and immediately reduce the heat to 325℉ (160℃).

Cook the lamb for 20 minutes per pound, about 2 hours, or until a meat thermometer registers 125 degrees F. for rare or 140 degrees F. for medium. Let the lamb stand for 15 minutes before slicing.

Meanwhile, in a small saucepan over low heat, whisk together the chevre, garlic, cream, and Tabasco sauce until the mixture is well blended and heated thoroughly.

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A staple at any Cuban-American party, these flaky pastries are stuffed with a well-seasoned ground beef filling that's cooked in a sofrito of peppers and onions. They can be as hearty as full-size empanadas or cut into smaller tapas-size rounds to feed a crowd.

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Elevate ingredients you probably have in your fridge –– onions, herbs and feta –– by tucking them into puff pastry and baking these quick and easy tarts.

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This is my favourite stuffed chicken recipe! I’ve been making it for a couple years now, I bake the chicken at 350 for about 40 mins instead of stovetop because I fear I won’t cook chicken through.

Excellent recipe! Lower calorie without losing any flavor. I made this for a weeknight meal and paired it with gnocchi with pesto and it was a hit. I look forward to preparing again when entertaining. The goat cheese is nicely paired with the sundried tomatoes and even those ambivalent about goat cheese will probably like it. I did increase the amount of garlic I used when I made it.

I used this recipe as an outline using what I had available. Used peppers in place of shallots, feta instead of goat cheese and the only basalmic vinegar I had was black mission fig. It was very very good. I will make this again.

This was one of those recipes that illustrate how peoples' tastes differ. My wife loves the taste of balsamic vinegar, and I like goat cheese, so I thought that we'd both like this. OOPS. After eating half a servine, we generously gave the remainder to Mr Insinkerator. The balsamic overpowers all flavors to successfully ruin the dish,

This dish was absolutely delicious! It is a little time consuming if you do it alone. Totally worth it! I did not use goat cheese, but I used feta because it is what I had at the time. Really good! I browned it on the stove top, and finished cooking it on 375 for about 20 mins in the oven. That way it was completely cooked through out, and it was so moist!! Really recommend this one.

This was truly delicious. There were a lot of steps, but nothing was too difficult.My only concern was getting the chicken cooked through without losing all the stuffing (I had only 3 breasts, so I let the extra stuffing melt over the top once the breasts were cooked). I had to microwave one of the thicker pieces, so I think covering them after they have browned would be a good idea. We loved the flavors and the nutrition stats- that was a lot of food for 300 calories! (Love the older CL recipes for that.) We served it with parslied baby potatoes and a spinach/kale/chard mix sauteed in a bit of lemon oil. Definitely company-worthy.

Really good. I did not have sugar and the meal, I thought, was fine without that ingredient. Did sautee the chix breasts for 6 minutes (each side) but chicken was not cooked fully.I placed the chicken into the oven at 375 degrees for about 12 minutes. This was perfect, and will do this again this way in the future. Served with an argula salad. Very good.

I followed the recipe exactly. I agree with other reviews that the chicken can be over or under cooked easily. I think the chicken breast should be beaten out until same thickness then place.filling and jelly roll it up. Secure with kitchen string or toothpicks and then cook as directed. Could also roll into foil then bake. I will try it again. The sauce is good as well. Served mine with rice and broccoli.

This was a delicious recipe. Very flavorful. There was a few comments on the cooking of the chicken. It was either under or over cooked. I've found the best way to cook the stuffed chicken is not timing it, but cook it on medium in a covered pan. Don't rush it. Let it cook slowly. You'll see it turn white on the bottom and move up. Turn it and do the same thing. It was juicy and cooked perfectly. It will definitely be added to my file, but with the time involved it will be a special occasion meal.

My family loved this dish. I doubled the amount of goat cheese just because I love it and I was not worried about the extra calories. I will definitely make this part of my dinner rotation!

This is one of the best chicken recipes we've tried yet - especially if you are a goat cheese fan. We both loved it and it tasted and looked like something you would be served at an upscale restaurant. As many reviewers said - we had trouble getting the chicken breast to cook all the way through while keeping the filling in as some sides were thicker than others. We ended up microwaving for a minute and a half. We served it over couscous which was delicious, and had a salad with tomato, feta and balsamic vinaigrette on the side which was delicious.

Yummy! Pretty! Followed all the directions exactly except I used 4 oz chicken breasts. No problems as on reviewer had with part of the chicken being under cooked as the thickness was pretty uniform. Time consuming, but I'll definitely make it again.

Since I had the time, this was fun to make - I can see why others say it's too time consuming, though. There is a lot of effort involved. I thought this dish was delicious and would have it again. My family wasn't thrilled with it, though. They said it was a bit rich with the goat cheese. If I make it again, I'll probably use a different cheese.

Yep. The reviewers that came before me were right: this is DELICIOUS. It took much longer than 6 minutes on each side to cook through, but other than that, the recipe is perfect. I just finished eating this for dinner and I'm already looking forward to eating the leftovers for lunch tomorrow.

This had rich flavors with the goat cheese, sun-dried tomatoes and balsamic. I think I let the sauce cook a bit too long and the balsamic got more concentrated so it was a bit strong. but I LOVE balsamic. My chix breasts were a bit thick and still slightly frozen (which helped me slit and stuff them) but I cooked them 8 minutes on each side with the cover on and then put them in my oven warmer and they were perfectly cooked and not dry. Next time I might try pounding the chx. thin, spreading the cheese mixture and rolling up. It was delicious and I can't wait for the leftovers tomorrow!

This is good but not great, in my opinion. Not sure it's worth the effort.

My chicken breasts were pretty large so I think if I would make this again I would brown the chicken and then finish cooking by braising in the sauce. My chicken came out a bit tough probably because I had to cook it so long to get it to the proper temperature. Otherwise, it was good.

Love, love, love this recipe! I've made it several times. Sometimes I modify it depending on what I have available. I've served it for others a few times and always get rave reviews! Even the kids love it!

Excellent recipe. The breasts I had were really large, so I butterfield them and pounded them down a bit, spread the filling over them and then toothpicked together. I browned them in the pan, then put them in another pan to bake for another 15 minutes at 400. Made the sauce while they were baking. Will definitely make again. Also used sun-dried tomatoes in oil. just patted them very dry before chopping.

This is a stellar, flavorsome dish that is elegant enough to serve to company. Once the filling was prepared, the dish was quick to put together and stuffing the breasts was easier than expected. I did not change any of the ingredients or orzo and was very happy with the final result. I would give this recipe six stars if I could!

LOVED this recipe! I didn't have chicken breasts, so i used boneless/skinless chicken tenders and sandwiched them in and closed it with toothpicks. It was messy, so i don't reccommend trying it. I eventually took it apart and spooned the filling in on plate. It was still soo delicious! I served it with mashed potatoes (made with skim milk and tiny bit of butter). Will definitely make this again!

Great chicken recipe! A bit time consuming-best to make filling ahead of time. I followed the recipe exactly and it was delicious. I cooked the chicken for about 8 minutes per side and it was cooked perfectly. I served over orzo and with a cold bean salad (1 can kidney, 1 can garbanzo bean, 1 can corn, 1/4 red onion, 1 bell pepper,olive oil to drizzle, olive juice, spoonful pesto, salt and pepper) for a nice mediterrean meal. It was great and I plan on using the left over orzo with pesto for another meal later in the week. Great recipe-must try!

GREAT recipe!! I've done it several times and my family is requesting to have it again this week! I made it earlier in the day to come home to after an event one Friday night and the sauce thickened too much. Even after re-heating in a sauce pan, it wasn't back to normal. So I might suggest not doing the sauce if you aren't serving the meal immediately. But other than it, it's a fantastic dish! Rich, hearty and full of flavor!

Served with orzo and fresh green beans. Just perfect.

This is the most delicious chicken recipe EVER. I followed it exactly. My family loved it and I plan to make it again soon. It was pretty easy to make and didn't take too long. I think this dish is appropriate for a special occasion. I served it with garlic risotto and steamed beans. LOVE IT.

I was so excited to make this because I LOVE goat cheese. But I found it to be just ok. The goat cheese is somewhat overcome by the strong taste of the Balsamic vinegar. I am a busy mom, and also found that it took more time than it was worth to prepare. It's good. but I probably wouldnt make it again.

My fiance loved this recipe! It was so full of flavor. I had to cook the chicken much longer than 6 minutes on each side. It tastes great with orzo and a side of steamed broccoli.

Excellent flavor, complemented by the sauce. Finished in the oven as the orzo cooked as breasts were thick.

This was a very good stuff chicken recipe. not the best, but very good. I will probably not make again as I have better recipes.

I always add extra of all stuffing ingredients and additional salt, as I feel cooking light recipes never have enough salt. Everyone I feed this to loves it! Usually a special occasion meal for us.

This is a very good recipe. I didn't change anything and did serve with orzo as recommended. Will make again for sure. Would also serve to company.

This is by far my most favorite recipe that I have ever tried. It is a little time consuming, but the outcome is such an impressive dish and it really makes all of the time worth it. After my mom read the recipe, she told me that she had no concerns about my abilities as a new cook. She was impressed! I made this for my boyfriend the first time that I cooked for him & he went back for seconds & absolutely loved it. It is a great recipe for special occasions or for company, provided that you have some time to spend. I highly recommend serving this with orzo to soak up the extra sauce in the chicken. Also cook the orzo in chicken broth instead of water, as it really enhances the flavor of this chicken dish. I did not make any other substitutions. GREAT RECIPE! I plan to keep this is my recipe file to use again and again.

You must try this recipe, my husband and I were really impressed. We made it one Tuesday night because we were looking for a recipe that called for chicken and goat cheese. It is an excellent recipe and we will make it again! We served it with roasted asparagus (cooked with bacon for flavor). This one will go into my file for impressing company. Since we were improvising, we were missing a few ingredients and had to make a few substitutions: dried basil instead of fresh, dried oregano instead of dried thyme, added crumbled bacon to the shallot sauce and added feta to the goat cheese. I do recommend adding a starch such as orzo or potatoes to soak up the sauce.

I had sundried tomatoes (with oil but it was still really good) and goat cheese in the fridge. so I tried this recipe and it was very good. I will definitely make it again, and served alongside sauteed spinach or sauteed zucchini makes a beautiful presentation. Yummy.

One of my favorite recipes. Incredibly delicious. Takes time to make by one person, but sooooo worth it. Works for special occasions and just every day deliciousness. I double the sauce so I have plenty of it for the orzo to soak up. Haven't quite figured out the perfect vegetable to serve this with yet.

These are great -- I've made this recipe twice, now. Each time I've followed the recipe and I have only one complaint: the chicken will NOT cook evenly when cooked as instructed. I've tried raising and lowering the heat, increasing/decreasing the cooking time. ALWAYS the thicker end of the chicken breast is not quite done and I have to microwave it for about a minute or two. Not sure how to fix this, but it's still a great recipe.

I guess my family has unusual preferences, because although they did eat this, no one was crazy about it. For the amount of work it took, I would have preferred a simple grilled chicken breast (less clean-up too)! I wanted to be impressed by this dish. I hoped it would be similar to the stuffed chicken breasts at Carrabba's, but unfortunately it just didn't measure up. And I did follow the recipe exactly. I even served it with orzo (which my kids liked).

This is a great recipe I sub in feta if my guests aren't a fan of for goat cheese. Makes a beautiful presentation if you roll the chicken jelly-roll style and slice it. This recipe won't disappoint!

Yummy! Used feta instead of goat cheese. I did notice the ingredient list called for 2 1/2 tbl of vinegar,divided, but the cooking segment called for 1 1/2 tsp for the stuffing and then 2 1/2 tbl for the sauce. hmmmmmmm. I used 1 tsp in the stuffing & 1 in the sauce. Not too vinegary. Made Parm. orzo & a green salad to go with.


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