Chicken W Cream Cheese And Herbs Recipes

CREAM CHEESE AND HERB STUFFED CHICKEN

Steps:

• Pre-heat the oven to 400. Line a baking sheet with parchment paper and set aside.
• In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.
• Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.
• In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.

CREAM CHEESE & HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degres F.
• Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
• Evenly distribute the fresh herbs on top of that and season with salt and pepper.
• "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
• In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
• In another dish, pour the beaten egg mixture.
• In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
• First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
• Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

MEDITERRANEAN CHICKEN IN CREAMY HERB SAUCE

Steps:

• Sprinkle chicken with paprika, salt and cayenne. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, cook chicken in oil over medium heat until no longer pink. Add the shallots and garlic; cook 2 minutes longer. Stir in the wine, artichokes, tomatoes and capers; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine cornstarch and cream until smooth; stir into skillet. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Add the olives, 1/4 cup cheese, basil and thyme. , Serve with linguine. Sprinkle with remaining cheese and additional minced basil.

CREAM CHEESE CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
• Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
• Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

CHICKEN W/ CREAM CHEESE AND HERBS

Steps:

• Preheat oven at 400°F.
• After washing chicken, pour lemon juice and rinse.
• Finely chop garlic, rosemary and basil.
• mix 2 cloves of garlic, 2 tbs of basil, cream cheese, and 2 tbs of rosemary, lime zest, and 2 tbs of chili flakes.
• Separate skin without tearing the skin with knife and fingers so that cream cheese and herb filling can be evenly spread through breasts and legs.
• Mix olive oil, garlic clove, the rest of the rosemary and chili flakes so it can be spread on top of the skin around the whole chicken.
• Before putting chicken in oven to roast pour the lime juice over olive oil, rosemary, and garlic mix.
• Lower the oven to 375 and set chicken for 90 minute.

ROAST CHICKEN WITH HERBS

Steps:

• Put the chickens in a large bowl and add the olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs. Cover and refrigerate. Let stand, turning occasionally, for 24 hours.
• When ready to cook, scrape the herbs from the chickens. It is not necessary to truss them.
• Preheat the oven to 450 degrees.
• Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use two skillets. Place the chickens in the skillet or skillets breast side down. Cook until the breasts are nicely browned, about four or five minutes. Turn the chickens on one side and cook until nicely browned, about four to five minutes. Turn the chickens to the opposite side and then on their backs. Brown each part of the chickens as they are turned.
• Place the chickens in the oven and bake 30 minutes. Remove the chickens from the skillet and pour off the fat. Add the vinegar (if two skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a small bundle, and salt and pepper to taste. Bring to the boil and cook about two minutes. Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken.
• Carve the chickens and arrange on dinner plates. Garnish each serving with thyme sprigs and roasted garlic cloves. Spoon the sauce over and serve.

GARLIC AND HERB CHEESY CHICKEN

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

CHICKEN AND HERBS

Steps:

• Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.