Goat Cheese Stuffed Chicken (Gluten Free)

Do you get frustrated when they are selling all of those yummy stuffed chicken breasts, but you can’t eat them because you are gluten free? I do…

That’s why I decided to make my own!! They have goat cheese in them and taste delicious!!

Stuffed Chicken

Stuffing:
1 tsp. margarine
1 tsp. rice flour
1/2 c. rice or almond milk
1/2 c. chopped red or white onion
2 cloves garlic- minced
3 Tbsp. TreStella romano cheese(made with sheep’s milk)
1/3 c. goat cheese(about 2 inches of a log)
approx. 8 frozen nuggets of spinach( defrosted)

4 chicken boneless, skinless chicken breasts

Breading:
1/2 c. crushed tortilla chips(or plain cereal such as Chex)
1 Tbsp. spice mix

Melt margarine in a small pan over medium low heat, mix in flour, let cook for about one minute then whisk in milk, let cook until thickened, then take off heat to allow white sauce to cool.

Take defrosted spinach and squeeze the excess liquid out, put into bowl. Add in onion, garlic, romano cheese, and goat cheese; mix together. Mix in cooled white sauce.

Butterfly chicken breasts. Divide mixture into four and put into cut open slot of chicken.

Mix crushed tortilla chips and spices together and roll stuffed chicken in it. You can use toothpicks to keep your chicken together if needed.
Place chicken open side down in greased baking pan.

Cook chicken at 400 degrees for 45-60 minutes, until chicken is cooked through.

Makes four servings.

If you want to extend the stuffing, you can add 1/2 cup of cooked rice or quinoa to your mixture.

Shared On: Healthy 2Day Wednesday, Tasty Traditions, Foodie Friends Friday, Whole Foods Friday, Make Your Own Monday, Traditional Tuesdays, Waste Not Want Not ,

Chili Cheese Dip With Goat Cheese

Over the Christmas holidays I started playing with this dip. Its a play on a regular dip. The regular dip has cream cheese on the bottom, a can of chili next, and is topped with shredded cheddar cheese.

It was really quite an easy recipe as long as you have some leftover chili. I have made this with regular chili as well as vegetarian chili. Both equally as delicious.

Now I have a stash of one cup packages of chili in my freezer to be able to pull out and make this yummy, simple dip whenever we want it.

I hope you and your guests enjoy it as much as we have.

Chili Cheese Dip

Chili Cheese Dip With Goat Cheese

Preheat oven to 350 degrees.

Approx. 100 grams goat cheese
1 c. chili regular or vegetarian
1/2 c. non-dairy shredded cheese (I use Daiya cheddar)

Crumble goat cheese into the bottom of a 5 or 6 inch dish. Spread chili on top.
Sprinkle cheese on top.

Bake in the oven for about ten minutes or until bubbly. Your can also put into the microwave for approximately two minutes.

Serve with tortilla chips or crackers.

And watch it disappear!!!

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