Gluten-Free Herbal Goat Cheese Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by kindofadraag
Reviewed: Feb. 15, 2015
SO GOOD! I added black pepper and crush red pepper for some kick, made all the difference.
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Reviewed: Feb. 14, 2015
I did not have parsley, but added goat cheese and about 1 1/2 Tbsp margarine to 1/8 tsp of garlic powder, oregano, and thyme with a dash of salt. I cooked chicken on the George Foreman grill, then topped with cheese mixture and broiled for 5 minutes. Very tasty!
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Cooking Level: Intermediate

Home Town: Fort Thomas, Kentucky, USA
Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 21, 2014
Lunchtime, I'm hungry and have no plan except I have some plain chicken breast tenders I made last night alongside dinner for lunch the next couple of days. Saw I had some goat cheese to get rid of, so I put chicken breast and goat cheese into the search tool and came up with your recipe. I reheated my chicken in a 20 ounce ceramic bakeware dish at 350F, mixed the goat cheese with garlic and chili powder, and sliced 1/4 of an avocado. Topped the warm chicken with avocado slices and goat cheese mixture and popped it back in the oven to heat through. Came out PERFECT. No presentation issues, either, this is guest servable IMO. Thanks for sharing!
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Photo by Jenn Bunney
Reviewed: Oct. 1, 2014
5 stars for flavor but the visual presentation was dull. I followed the recipe exactly and ended up putting the chicken under the broiler for a few minutes to brown. I would recommend a slice or two of roma tomato under the goat cheese, or diced tomato/bruschetta on top, to add color. Very tasty!
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Cooking Level: Intermediate

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Reviewed: May 17, 2014
Tried this twice and both times my family and I ate it up. I used a soft, fresh goat cheese (caprino) both times. The first time I made it with skinless thighs with a 1/2 cup of white wine in the pan to help with keeping it moist. In fact it created a "sauce" that was delicious and a pity to toss out (which I didn't). I should have added some potatoes. I did add some other herbs because my goat cheese had them on top. The second time I made it just as the directions state and preferred the first way as it was a bit juicier. But nonetheless the goat cheese stays put on the chicken and even leaves a crust on the chicken. I was afraid it would melt and slide off but it didn't, it hung on like a trooper. The first batch my cheese was at room temp and the second time it was cold. It had no affect on the outcome at all. My kids liked it so much they literally licked their forks to get the last of the cheese. Definitely a keeper! Thanks for sharing.
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA


 
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