DOUBLE STUFFED CHICKEN WITH LEMON AND GARLIC
These chicken breasts are stuffed with both garlic and lemon and baked to a golden brown.
Provided by Carol
Categories chicken
Time 40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350º F. Lightly spray a large, shallow baking dish with Pam cooking spray.
- Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through.
- Place one slice each of Cheddar and cream cheese in the center of each breast piece and place chopped mushrooms between them.
- Close the breasts and set them aside.
- Pour the skim milk into a shallow bowl. In a separate bowl, place the breadcrumbs and Romano cheese. On a plate, place the flour and season with salt and pepper.
- Carefully dip each breast first into the milk, then into the flour
- Then dip into the egg whites and finally into the bread crumbs.
- Place breasts side by side in a single layer in the baking dish, tucking edges under to seal.
- Melt butter in a small saucepan over medium heat. Stir in lemon juice, lemon zest and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika.
- Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Nutrition Facts : Calories 597 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 49 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 906 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LEMON GARLIC DOUBLE CHEESE STUFFED CHICKEN BREAST
This easy to make and fresh tasting chicken breasts recipe will soon become a family favourite!
Provided by Karlynn Johnston
Categories Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F. Spray a cooking sheet ( if desired, my cookie sheets are non-stick) with cooking spray.
- Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through.
- Place one slice each of the old cheddar and the cream cheese in the center of each breast, top with 1 tbsp green onion and then close the top of the breast over it. Set aside.
- Pout the milk into a small shallow bowl that you can fit the chicken in.
- In a separate bowl, combine breadcrumbs, garlic and Romano cheese. Carefully dip each breast first in milk, then into the breadcrumb mixture, patting lightly to firmly coat. Get a good coating!
- Try to tuck the edges under to close up the chicken breast and use a toothpick if you need to ( or three, I'm known to go crazy) to hold them together. The more you can get them closed, the less cheese you lose!
- Melt the butter in a microwave safe measuring up, then add in the lemon juice. Pour evenly over the chicken breasts.
- Salt and pepper the breasts.
- Bake in the preheated oven for 30-40 minutes, or until no longer pink in center and juices run clear.
Nutrition Facts : Calories 3354 kcal, Carbohydrate 20 g, Protein 505 g, Fat 125 g, SaturatedFat 49 g, Cholesterol 1483 mg, Sodium 1843 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GARLIC LEMON DOUBLE STUFFED CHICKEN
Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this Garlic Lemon Double Stuffed Chicken recipe time and time again!
Provided by Flavorite
Categories Entree,Dinner
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
- Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
- Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
- Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic powder, salt, pepper or lemon pepper and paprika, if using.
- Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Nutrition Facts : Calories 579, Fat 40.4g, TransFat 0.8g, Cholesterol 165.7mg, Carbohydrate 18.8g, Protein 34.6g, Fiber 1g, Sugar 4g, SaturatedFat 21.2g, Sodium 606.7mg
LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
GARLIC-LEMON DOUBLE STUFFED CHICKEN
Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!
Provided by CHRCAMILLO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
- Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
- Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
- Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
- Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Nutrition Facts : Calories 641.8 calories, Carbohydrate 19 g, Cholesterol 183.5 mg, Fat 44.7 g, Fiber 1.2 g, Protein 40.4 g, SaturatedFat 26 g, Sodium 1048.9 mg, Sugar 3.1 g
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
LEMON AND GARLIC BAKED CHICKEN
Steps:
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE
There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.
Provided by Melissa Clark
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
- Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
- When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
- Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams
GARLIC LEMON DOUBLE STUFFED CHICKEN~ROBYNNE
I found this recipe on Allrecipes.com. It is delicious and even my husband who isn't fond of cream cheese loves it!
Provided by Robynne Glenn
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
- 2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book, or roll up if you prefer. Set aside.
- 3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
- 4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
- 5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
DOUBLE LEMON CHICKEN
The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
Provided by Yotam Ottolenghi
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
- Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
- Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
- Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
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