Jack Daniels Glazed Chicken Breast Stuffed With Garlic And Herb Recipes

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

JACK DANIEL'S GLAZED CHICKEN BREAST STUFFED WITH GARLIC AND HERB

Steps:

• Pre-heat oven to 200 degrees centigrade.
• Cut a pocket in the top of each of the chicken breasts.
• Stuff the pocket with one teaspoon of the garlic and herb cheese per breast of chicken.
• Using a Pastry brush (or your fingers) completely coat the chicken breast in a fine layer of bbq sauce.
• Wrap each breast in 2 slices of the bacon.
• place on a non stick or greased baking tray and cook in the oven for approximately 35 minutes or until the bacon is starting to go golden brown.(please note, I have never timed this! I cook it until the bacon is browning).
• Serve with potato wedges or jacket potatoes and a green vegetable.

JACK DANIEL'S WHISKEY BBQ GLAZE

Steps:

• In a small sauce pan combine all above ingredients.
• Bring to a boil, reduce heat and simmer for 15 minutes.
• Allow to cool completely.
• Use as a glaze on any grilled meat.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.