MAKE GOAT CHEESE AT HOME RECIPES

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GOAT CHEESE AND SPINACH STUFFED CHICKEN RECIPE: HOW T…



Goat Cheese and Spinach Stuffed Chicken Recipe: How t… 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

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

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, FatContent 14g fat (4g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 532mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 39g protein. Diabetic Exchanges 7 lean meat

HOW TO MAKE FETA CHEESE | HOMEMADE FETA CHEESE RECIPE



How to Make Feta Cheese | Homemade Feta Cheese Recipe image

Provided by admin

Prep Time 2 hours

Cook Time 0 minutes

Number Of Ingredients 16

1 gallon
goat or cow milk (avoid UHT or ultra-pasteurized milk)
Rennet:
  • 1/2 tsp. liquid rennet OR
  • 1/2 rennet tablet diluted in 1/4 cup cool water
Mesophilic culture (choose one of the following):
1/8 tsp.
calcium chloride diluted in 1/4 cup water (optional)

Steps:

  • Warm the milk in a stainless steel (or other non-reactive) pot to 86°F. If using calcium chloride, incorporate the mixture of diluted calcium chloride into the milk as the milk starts to warm up.
  • Add the culture to the milk and stir thoroughly. Allow the milk to sit undisturbed for an hour at room temperature.
  • Once the milk is ready, dilute the rennet in 1/4 cup cool water. Mix the rennet/water into the milk using an up-and-down motion with your spoon (not a stirring motion). Incorporate the rennet but do not over-mix.
  • Place a lid on the pot and let the milk mixture sit undisturbed overnight. The next morning, check that the milk has gelled and there is a clean break in the curd.
  • Use a knife to cut the curd into 1/2-inch cubes. If necessary, use very clean hands to check the bottom of the pot for curds that may have been missed.
  • Gently stir the curd off and on over the next 20 minutes. The curds should become somewhat retracted.
  • Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

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