Best Chicken EVER

Best Chicken EVER

Cannot locate original source....but it is fabulous!

10-16 chicken breast tenderloins

1/2 C grass-fed butter, divided

1 white onion, diced

1 lb. mushrooms

1/4 C coconut aminos

salt and pepper to taste

1 TBS garlic powder

2 C grape tomatoes

1/4 C lemon juice

goat cheese (as much or as little as you like)

1 pound bacon

Start by baking your bacon (see HERE for instructions!).

While the bacon is cooking, begin by melting 1/4 C of butter in a medium skillet.

Add onions, and saute until they begin to soften.

 Add mushrooms and coconut aminos.

Cook on high heat until onions are soft, and liquid is almost completely evaporated (you want a little caramelization here.

Meanwhile, melt the other 1/4 C of butter in a large skillet.

Add the chicken tenderloins and lemon juice, and sprinkle with salt, pepper, and garlic powder.

Cook until chicken is about half-way done.  Then add the grape tomatoes, and turn up the heat.  Cook on HIGH until chicken reaches an internal temperature of 165 degrees, and the liquid has completely evaporated (you may need to pour a little liquid out if the chicken cooks faster than the liquid evaporates).  You should have some caramelization on the chicken, and the tomatoes will be very soft.

Finally, it’s time to plate!  Layer the onion/mushroom mixture on top of the chicken/tomato mixture.  Using kitchen shears, cut your bacon into pieces as a delicious topping. Finally, spoon a little goat cheese onto the plate.

Avocado, Spinach, and Goat Scramble - Against All Grain

 

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Creamy egg scramble with goat cheese, spinach, and avocado

Serves: 4

Ingredients

• 1 tablespoon grassfed butter or ghee
• 2 cups baby spinach
• 6 large eggs, beaten
• 1 large avocado
• 3 ounces chèvre (goat cheese)

Instructions

1. Heat the butter in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
2. Pour in the eggs and scramble until cooked through, about 5 more minutes.
3. Remove from heat and stir in the avocado and chèvre.

MOW - 8.6.12

Meal of the Week - 8.6.12

Spinach Salad with Chicken, Avocado, and Goat Cheese

Spinach, Chicken, Avocado & Goat Cheese Salad -

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Crispy Goat Cheese Salad - My Life as Mrs

(tweaked)

Ingredients:

For the Champagne Vinaigrette:
1/2 cup champagne vinegar
1/2 lemon, juiced
3 cloves garlic, grated
3 tablespoons honey
2 tablespoons dijon mustard
3/4 cup olive oil
salt & pepper, to taste
For the Crispy Goat Cheese:
8 ounces goat cheese, but into 12 1/2" thick rounds (pressed to 1/4-1/7 inch thin)
1 large egg beaten
3/4 c almond meal
1 teaspoon salt
freshly cracked black pepper
2 tablespoons coconut oil
For the Salad:
2 bags of Mixed Greens
1/4 of a red onion, thinly sliced
2 pears, cored and thinly sliced

Directions:

For the Champagne Vinaigrette:
Whisk together all ingredients and set aside until ready to use.
For the Crispy Goat Cheese:
Preheat oven to 400º. Prepare a baking sheet with parchment paper.
Add the beaten egg to one shallow dish. In a second dish, combine the almond meal, salt, and pepper. One at a time, place each goat cheese round between 2 sheets on plastic wrap. Press to 1/4"-1/8" using the bottom of a glass. Dip each slice in the egg wash and then the meal mixture. Place on prepared baking sheet. Repeat until all are ready on a baking sheet.
Brush each goat cheese round with coconut oil and bake until ready crispy and golden (8-12 minutes). Allow to cool slightly on a baking sheet and then carefully remove with spatula.
For the Salad:
Toss the mixed greens, pears,and red onion with the champagne vinaigrette. Dish individual servings out and top each individual salad with 2 crispy goat cheese rounds and grilled chicken (if adding).

Arugula with Peaches and Goat Cheese - Dr Axe

Ingredients
Salad:

• 1 tbsp. Honey
• 1 tbsp. Balsamic Vinegar
• 2 Peaches, cut into wedges
• 1 lb Baby Arugula, rinsed
• 1 Shallot, sliced thin
• 1 cup Sliced Almonds, toasted
• 1 bunch Purple Basil, cut into thin strips
• 4 ounces Goat Cheese, crumbled

Dressing:

• Third cup Yogurt
• half tsp. Fresh Lemon Juice
• 1 tsp. Dijon Mustard
• 2 tsp. honey
• 2 tbsp. plus 2 tsp. balsamic vinegar
• third cup extra virgin Olive Oil
• Salt and Pepper to Taste

Directions
Salad:

1. In a medium mixing bowl, combine 1 tbsp. honey and vinegar; add peaches and coat.
2. In large pan, sear peaches over medium heat for about 2 1/2 mins per side or until peaches are carmelized. remove and let cool.
3. In a large bowl, toss together peaches, arugula, shallot, almonds, basil and 1/2 cup of the dressing.
4. Serve with 1 oz Goat Cheese on top

Cheesy Tomatoes

Ingredients:
• 1 container of cherry tomatoes
• Almond meal
• Salt + Pepper
• Dried Thyme
• Goat Cheese
• Olive Oil

Instructions:
• Pre-Heat oven to 350 {F}
• Wash your tomatoes and then cut a little whole in the top and scoop out the insides
•  Set your tomatoes aside.
• In a separate bowl combine goat cheese, a sprinkle of almond meal, Thyme, Pepper {How much of each is really depending on how many tomatoes you’re making and how big they are make less, it’s easier to make more filling than have extra filling and nothing to do with it… well … it could be a snack for you!}
• Get a spoon and start to stuff your  tomatoes. If you want to make it really neat and pretty, you could fill a zip lock bag with the filling, make a small cut in one of the corners and use it to pipe in the filling.
{As you stuff them, place them into a baking sheet {better if it has some sides to it to hold the tomatoes}}
• Once all stuffed, sprinkle with some salt and pepper and drizzle a little bit of olive oil. Bake for 10-15 minutes. Let them cool for a few minutes.