Lemon Garlic Double Cheese Stuffed Chicken Breast Recipes

DOUBLE STUFFED CHICKEN WITH LEMON AND GARLIC

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.

LEMON GARLIC DOUBLE CHEESE STUFFED CHICKEN BREAST

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.

LEMON GARLIC CHICKEN BREASTS

Steps:

• Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes.
• Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.

CHEESY STUFFED LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Split chicken breasts down the middle with a knife, but do not cut fully in half.
• Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
• Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE

Steps:

• Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
• Preheat the oven to 375 degrees F (190 degrees C).
• Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
• Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
• Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
• Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.