Dill Havarti Stuffed Chicken Breasts Food

STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE

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.

CHICKEN WITH HAVARTI DILL CHEESE SAUCE RECIPE

Steps:

• If you are using small chicken breasts, pound them between sheets of plastic wrap to a uniform thickness of about 1/4 to 1/2 inch. If the chicken breasts are large, slice them horizontally to produce 2 thin cutlets, then pound to thin as needed. Alternatively, you may buy thin sliced chicken breasts.
• Put 1/2 cup of flour in a wide bowl or plate.
• In another bowl, whisk the egg with water.
• Put the breadcrumbs in a third bowl.
• Lightly sprinkle the chicken with salt and freshly ground black pepper. Dredge the chicken in the flour, then dip in the egg mixture, then coat with the breadcrumbs. Place the chicken pieces on a baking sheet and refrigerate to chill for about 30 minutes.
• Meanwhile, in a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the remaining 2 tablespoons of flour and continue cooking, stirring constantly, for 1 minute. Add the garlic powder and dill weed, if using. Gradually add 1 cup of milk. Cook, stirring, until thickened. Add the cheese and cook, stirring, until the cheese has melted. Thin the sauce with more milk to your desired consistency, if you like. Taste and add salt and pepper, as needed.
• Heat the remaining 2 tablespoons of butter in a large skillet with the olive oil. Cook the chicken until browned and cooked through, turning to brown both sides. The time depends on the thickness of the chicken. My cutlets were very thin, so they only took about 6 to 8 minutes.
• Check with an instant-read thermometer if you are unsure. The chicken should register at least 165 F (73.9 C) when done.
• Arrange the chicken on a serving platter with the sauce or serve the sauce separately.

DILL CHICKEN BREASTS

Steps:

• Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
• In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
• Remove from the pan and keep warm.
• Pour off all the fat from the pan.
• Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
• Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
• Stir in the dill, chives, lemon juice, and salt and pepper to taste.
• Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
• Garnish with lemon slices and dill sprigs.

GREEK STYLE CHICKEN WRAPPED IN PHYLLO

Steps:

• Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
• Heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
• Wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
• Add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
• Stir in flour, mixing well. Gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
• Preheat oven to 350°F
• Brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
• Place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
• Fold phyllo over chicken, turning ends under; repeat for each chicken breast.
• Place in a single layer in well greased baking pan & brush tops with butter. Bake for 45 minutes or until brown.