Farm to Fork: Texas Goat Cheese addthis
Farm to Fork: Texas Goat Cheese
Cattle may be king in Texas, but Chef Dave Lieberman is heading for the Lone Star State for a lesson in goat wrangling. Dave visits a farm where a young college girl has turned a hobby into a career making premium goat cheese. It’s cheese that takes center stage in some delicious recipes.


Goat Cheese, Spinach, Olives and Prosciutto Wrapped Chicken Breasts Recipe

4 large chicken breasts
12 ounces soft mild goat cheese
4 ounces blue-style goat cheese
1 large handful brined pitted olived, roughly chopped
1 cup wilted, drained spinach, roughly chopped
Juice of 1 small lemon
Freshly cracked black pepper
1 teaspoons dried sage
About 8 slices prosciutto

Preheat oven to 400 degrees.

Make a pocket for the goat cheese filling in each of the chicken breasts by making a slit lengthwise half-way into the interior of each breast.

Place chicken breasts in a small baking dishes.

In a mixing bowl combined remaining ingredients and use the mixture to stuff each chicken breasts, any remaining stuffing mixture can be added on top of the chicken once it has been wrapped with the prosciutto.

Use 2 slices of prosciutto to wrape each of the chicken breasts, then return the breasts to the baking pan, top with any remaining goat cheese mixture and bake until cooked through, about 25--30 minutes.
Serves 4-6


Pasta with Seasoned Feta Recipe

One pound cooked bow tie pasta
One large tomato chopped
One to two medium sized summer squash chopped
One container of seasoned feta (feta in seasoned olive oil, roasted garlic)

Mix all ingredients together in a large bowl. Serve hot or cold topped with fresh parsley.

More recipes>


Texas Farm Bureau
Texas Department of Agriculture

blog comments powered by Disqus