Stuffed Lemon Chicken With Basil Sauce Recipes

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GRILLED CHICKEN WITH BASIL DRESSING



Grilled Chicken with Basil Dressing image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h6m

Yield 6 servings

Number Of Ingredients 10

2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs
3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Steps:

  • Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
  • Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
  • Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

BASIL-LEMON CHICKEN



Basil-Lemon Chicken image

Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine or chicken broth
3 tablespoons lemon juice
1/2 cup heavy whipping cream
2 fresh basil leaves, thinly sliced
1/4 teaspoon minced fresh thyme
Hot cooked angel hair pasta

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.

Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.

LEMON STUFFED CHICKEN



Lemon Stuffed Chicken image

Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.

Provided by Pbearfin

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Yield 6

Number Of Ingredients 8

1 (3 pound) whole chicken
2 cups stuffing mix
2 lemons
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon dried sage
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
  • Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 17.4 g, Cholesterol 97 mg, Fat 27.8 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 6.4 g, Sodium 548.1 mg, Sugar 2 g

CHICKEN WITH LEMON-BASIL SAUCE



Chicken with Lemon-Basil Sauce image

An easy Chicken with Lemon-Basil Sauce recipe

Categories     Chicken     Poultry     Sauté     Quick & Easy     Low/No Sugar     Lemon     Basil

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per side. Transfer chicken to platter; tent with foil.
  • Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper.
  • Spoon sauce over chicken and serve.

LEMON BASIL CHICKEN



Lemon Basil Chicken image

Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.

Provided by Lillian's Kitchen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7

4 chicken breast halves, boned and skinned
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup chicken stock
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon lemon zest

Steps:

  • Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
  • Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
  • Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g

STUFFED LEMON CHICKEN WITH BASIL SAUCE



Stuffed Lemon Chicken With Basil Sauce image

This is a simple recipe to make that your guests will think you have spent way more time on than you did. This recipe can be made a day ahead of time and cooked just before serving although the sauce needs to be made while the chicken is cooking but it does not take long. The ingredients listed below are for 2 chicken breasts mine were quite large so you may have to adjust stuffing ingredients if making with small breasts or make the same amount and do 4 breasts. The photo I have posted is of the smaller, of my 2 breasts, so I think you can get a rough idea from that.

Provided by The Flying Chef

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 18

2 large chicken breasts (Large ones)
4 slices bacon, rashers roughly chopped
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup breadcrumbs
30 g butter
1/2 teaspoon instant chicken bouillon granules
50 ml boiling water
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
4 slices bacon, extra to wrap round chicken
1 cup water
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour
1/2 cup firmly packed basil leaves
1/2 cup cream
20 g butter
2 egg yolks

Steps:

  • Cook bacon until crisp, drain on absorbent paper, in the same pan add garlic and onion and cook until onion softens.
  • Pound chicken with a meat mallet until roughly equal thickness.
  • Place breadcrumbs in a bowl, combine water, butter and stock in another bowl stirring until butter has melted and stock has dissolved, add to breadcrumbs stir to combine. Add onion mix, bacon, juice and rind, mix thoroughly.
  • Place stuffing on one side of chicken breast, fold the other half over the top and secure by wrapping 2 slices of bacon around each breast.
  • Heat a small amount of olive oil in a pan, add chicken and brown on both sides, transfer chicken to an oven proof dish, and cook in a pre heated oven of 180 degrees Celsius for about 30 Min's or until chicken is cooked through.
  • While chicken is cooking make the sauce:.
  • Add water and stock to a saucepan bring to the boil mix a little water with the cornflour, add to stock and stir until mixture thickens slightly, add butter and stir to melt.
  • Add basil leaves and blend or process until smooth (I use a bar mix for this), add the cream, stir.
  • In a bowl lightly beat egg yolks, add some of the sauce to the yolks a little at a time and stir after each addition (stops yolks from scrambling, as they are mixed already with some sauce instead of pouring them straight into hot liquid.) pour this mixture into the saucepan and stir over a medium heat until mixture thickens, do not boil or egg yolk will scramble.
  • To Serve: Slice chicken thickly and drizzle sauce over garnish with basil leaves, serve remaining sauce on the side. I like to serve mine with a nice side salad.

Nutrition Facts : Calories 1052.1, Fat 73.8, SaturatedFat 35.2, Cholesterol 400.8, Sodium 1829.6, Carbohydrate 49.5, Fiber 3.7, Sugar 5.3, Protein 47.1

STUFFED LEMON CHICKEN WITH BASIL SAUCE



Stuffed Lemon Chicken With Basil Sauce image

This is a simple recipe to make that your guests will think you have spent way more time on than you did. This recipe can be made a day ahead of time and cooked just before serving although the sauce needs to be made while the chicken is cooking but it does not take long. The ingredients listed below are for 2 chicken breasts mine were quite large so you may have to adjust stuffing ingredients if making with small breasts or make the same amount and do 4 breasts. The photo I have posted is of the smaller, of my 2 breasts, so I think you can get a rough idea from that.

Provided by The Flying Chef

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 18

2 large chicken breasts (Large ones)
4 slices bacon, rashers roughly chopped
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup breadcrumbs
30 g butter
1/2 teaspoon instant chicken bouillon granules
50 ml boiling water
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
4 slices bacon, extra to wrap round chicken
1 cup water
1 teaspoon instant chicken bouillon granules
2 teaspoons cornflour
1/2 cup firmly packed basil leaves
1/2 cup cream
20 g butter
2 egg yolks

Steps:

  • Cook bacon until crisp, drain on absorbent paper, in the same pan add garlic and onion and cook until onion softens.
  • Pound chicken with a meat mallet until roughly equal thickness.
  • Place breadcrumbs in a bowl, combine water, butter and stock in another bowl stirring until butter has melted and stock has dissolved, add to breadcrumbs stir to combine. Add onion mix, bacon, juice and rind, mix thoroughly.
  • Place stuffing on one side of chicken breast, fold the other half over the top and secure by wrapping 2 slices of bacon around each breast.
  • Heat a small amount of olive oil in a pan, add chicken and brown on both sides, transfer chicken to an oven proof dish, and cook in a pre heated oven of 180 degrees Celsius for about 30 Min's or until chicken is cooked through.
  • While chicken is cooking make the sauce:.
  • Add water and stock to a saucepan bring to the boil mix a little water with the cornflour, add to stock and stir until mixture thickens slightly, add butter and stir to melt.
  • Add basil leaves and blend or process until smooth (I use a bar mix for this), add the cream, stir.
  • In a bowl lightly beat egg yolks, add some of the sauce to the yolks a little at a time and stir after each addition (stops yolks from scrambling, as they are mixed already with some sauce instead of pouring them straight into hot liquid.) pour this mixture into the saucepan and stir over a medium heat until mixture thickens, do not boil or egg yolk will scramble.
  • To Serve: Slice chicken thickly and drizzle sauce over garnish with basil leaves, serve remaining sauce on the side. I like to serve mine with a nice side salad.

Nutrition Facts : Calories 1052.1, Fat 73.8, SaturatedFat 35.2, Cholesterol 400.8, Sodium 1829.6, Carbohydrate 49.5, Fiber 3.7, Sugar 5.3, Protein 47.1

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