Dill Havarti Stuffed Chicken Breasts Recipes

STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
• Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
• Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
• Cook in the preheated oven for 25 minutes.
• Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
• Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.

DILL CHICKEN BREASTS

Steps:

• Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
• In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
• Remove from the pan and keep warm.
• Pour off all the fat from the pan.
• Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
• Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
• Stir in the dill, chives, lemon juice, and salt and pepper to taste.
• Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
• Garnish with lemon slices and dill sprigs.