Lemon Dill Chicken Salad Stuffed Eggs Recipes

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LEMON & DILL CHICKEN



Lemon & Dill Chicken image

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.

Provided by EatingWell Test Kitchen

Categories     Quick & Easy Low-Calorie Chicken Recipes

Time 30m

Number Of Ingredients 9

4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
Salt & freshly ground pepper, to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
¼ cup finely chopped onion
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons chopped fresh dill, divided
1 tablespoon lemon juice

Steps:

  • Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
  • Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
  • Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 3.3 g, Cholesterol 62.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.1 g, SaturatedFat 1.3 g, Sodium 339.5 mg, Sugar 0.7 g

STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE



Stuffed Chicken Breasts with Lemon-Dill Sauce image

This simple stuffed chicken breast recipe takes minimal ingredients and is fast to make. My brother, future sister-in-law, and niece were the first to try it out and gave rave reviews. I can say it's police officer-, nurse-, and child-approved! Serve with rice pilaf and vegetables, if desired.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 5

Number Of Ingredients 13

5 slices bacon
1 shallot, chopped
nonstick cooking spray
5 boneless, skinless chicken breasts
¾ cup ricotta cheese
¾ teaspoon garlic powder
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
¼ cup heavy cream
3 tablespoons lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh dill

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.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 6.6 g, Cholesterol 115 mg, Fat 18.5 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 583.7 mg, Sugar 1.1 g

LEMON-DILL CHICKEN CAKES



Lemon-Dill Chicken Cakes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 10

2 1/2 cups shredded rotisserie chicken, finely chopped
1/4 cup panko, plus more for coating
1/4 cup mayonnaise
1 large egg
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest, plus wedges for serving
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Steps:

  • Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
  • Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
  • Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

DILL CHICKEN SALAD



Dill Chicken Salad image

Make and share this Dill Chicken Salad recipe from Food.com.

Provided by Lacy S.

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

4 chicken breasts, precooked and diced
1 onion, diced
6 celery ribs, diced
3 tablespoons dill
1 cup mayonnaise
salt
pepper

Steps:

  • Place chicken, onion, and celery in a large bowl and toss to combine.
  • In a smaller bowl mix mayonnaise and dill.
  • Stir mayonnaise mixture into chicken and add salt and pepper to taste.
  • Serve on bread or with crackers.
  • * You can add more or less mayo to your liking.
  • ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.

BAKED LEMON-DILL CHICKEN BREASTS



Baked Lemon-Dill Chicken Breasts image

Simple, delicious, tangy chicken breasts baked in a melody of spices using fresh ingredients. After baking, garnish with fresh herbs such as thyme sprigs, if desired. Best served over a bed of rice.

Provided by Rhonda Slauenwhite Frank

Categories     Baked Chicken Breasts

Time 50m

Yield 4

Number Of Ingredients 9

4 (5 ounce) boneless chicken breasts
4 tablespoons honey
5 lemons
4 teaspoons dried dill weed
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
4 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
  • Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
  • Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 19.1 g, Cholesterol 116.8 mg, Fat 16.1 g, Fiber 0.5 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 159.8 mg, Sugar 17.4 g

DILLY CHICKEN SANDWICHES



Dilly Chicken Sandwiches image

A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio. -Orien Major, Hinton, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
6 tablespoons butter, divided
1 garlic clove, minced
3/4 teaspoon dill weed, divided
8 slices French bread (1/2 inch thick)
1/4 cup cream cheese, softened
2 teaspoons lemon juice
4 lettuce leaves
8 slices tomato

Steps:

  • Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.

Nutrition Facts : Calories 490 calories, Fat 27g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 591mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

LEMON DILL CHICKEN



Lemon Dill Chicken image

Make and share this Lemon Dill Chicken recipe from Food.com.

Provided by CrimsonPhoenix

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup low-fat sour cream
1 tablespoon minced fresh dill
1 teaspoon lemon pepper seasoning
1 teaspoon lemon zest
4 boneless skinless chicken breast halves

Steps:

  • Spray a meduim casserole dish with non-stick spray. Spoon 1/4 of the lemon dill sauce over the bottom. Arrange chicken breasts on top in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 min at 425 until chicken is tender and no longer pink.

Nutrition Facts : Calories 211.8, Fat 8.7, SaturatedFat 4.9, Cholesterol 92, Sodium 101.6, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 29

GRILLED LEMON CHICKEN SALAD WITH DILL CREAM DRESSING



Grilled Lemon Chicken Salad with Dill Cream Dressing image

Categories     Salad     Chicken     Olive     Potato     Marinate     Picnic     Lunch     Lemon     Zucchini     Summer     Grill/Barbecue     Sour Cream     Dill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

3/4 cup chopped fresh dill
1/2 cup plus 2 tablespoons olive oil
4 tablespoons fresh lemon juice
1 large shallot, finely chopped
3 teaspoons grated lemon peel
4 large skinless boneless chicken breast halves
3 tablespoons mayonnaise
3 tablespoons sour cream
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
1 pound medium zucchini, cut on diagonal into 1/4-inch-thick slices
3 celery stalks, thinly sliced
1 cup coarsely chopped pitted large green Sicilian olives or other brine-cured green olives

Steps:

  • Combine 1/2 cup dill, 1/2 cup olive oil, 3 tablespoons lemon juice, shallot, and 2 teaspoons lemon peel in large bowl; whisk to blend. Season with salt and pepper. Add chicken and stir to coat. Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally.
  • Combine mayonnaise, sour cream, 1/4 cup dill, 1 tablespoon lemon juice, and 1 teaspoon peel in small bowl; whisk to blend. Season with salt and pepper. Cover and chill until ready to use.
  • Steam potatoes until just tender, about 12 minutes. Transfer to large bowl; sprinkle with salt and pepper.
  • Combine zucchini slices and 2 tablespoons olive oil in medium bowl. Sprinkle with salt; toss to coat. Heat grill pan or large ridged cast-iron skillet over high heat until very hot, about 4 minutes. Working in batches, grill zucchini slices until just crisp-tender, about 1 minute per side; transfer to plate. Grill chicken until brown and cooked through, about 6 minutes per side. Transfer to work surface; cool 15 minutes. Cut chicken into 1/2-inch cubes; add to potatoes in bowl. Mix in celery, olives, and dressing; season with salt and pepper.
  • Overlap zucchini slices around edge of platter. Mound chicken salad in center.

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