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
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 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
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 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.
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.
GARLIC-STUFFED ROASTED CHICKEN
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
- Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
- Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.
Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g
LEMON GARLIC ROAST CHICKEN
Deliciously tender and browned roast chicken stuffed with a whole head of garlic and rubbed with an olive oil/lemon mixture. Yum!
Provided by Marie
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Sprinkle salt and pepper in cavity of chicken.
- Combine garlic, onion and celery and stuff into the cavity.
- Combine lemon juice and zest with the olive oil and brush over the skin of the chicken.
- Season generously with salt and pepper.
- Place chicken in roasting pan and roast for 1 hour and 15 minutes or until done.
- Remove from roasting pan and let rest for 15 minutes before serving.
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