Garlic Lemon Double Stuffed Chicken 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.

GARLIC LEMON DOUBLE STUFFED CHICKEN

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.

LEMON-GARLIC SKILLET CHICKEN AND POTATOES

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.

GARLIC LEMON DOUBLE STUFFED CHICKEN~ROBYNNE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• 2. 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, or roll up if you prefer. Set aside.
• 3. 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.
• 4. 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.
• 5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

LEMON GARLIC CHICKEN

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON STUFFED CHICKEN

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.

GARLIC-LEMON DOUBLE STUFFED CHICKEN

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.