Lemon Stuffed Chicken Food

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.

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.

LEMON HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400*F.
• Loosen the skin slightly from each chicken breast by sliding a finger gently beneath 1 edge, leaving the opposite edge attached, set aside.
• Heat 1 TBS of the oil in a medium skillet over medium heat, add the shallots and garlic and cook until tender and aromatic, but not browned, 3 to 5 minutes.
• Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste.
• Carefully stuff 1/2 of the mixture under the skin of each chicken breast.
• Heat the remaining 2 TBs oil in a large nonstick skillet over medium high heat.
• Cook the chicken, skin side down, until well browned, about 4 minutes.
• Turn and cook another 4 minutes, then transfer the breasts to a baking sheet and bake until the juices run clear when pierced with the tip of a knife at the thickest part, about 10 minutes.
• While the chicken is baking make the sauce by melting the butter in a small skillet over medium low heat.
• Shake the pan gently so that the butter melts evenly.
• Watch carefully as the butter begins to foam, then take the pan from the heat when the butter turns a light brown and smells slightly nutty (Don't burn).
• Stir in the parsley and lemon juice, seasoning with salt and pepper to taste, plus more lemon juice if needed.
• Put the chicken on a hot serving platter, spoon the sauce over and serve.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON AND GARLIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
• Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
• Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

ROASTED CHICKEN STUFFED WITH LEMON

Steps:

• 1. Pre-heat oven or toaster oven to 350. Pull out all the liver, guts & neck of the chicken. Set aside.
• 2. Sprinkle Mrs. Dash on the butter. Sprinkle salt all over chicken,place butter mix into the chicken, pat butter all over the front, back and sides of chicken & give a good rub.
• 3. Place the lemon whole inside the chicken. Place in the hot oven or toaster oven. Roast slow for 1 hour covered with tin foil then trun chicken around & roast for another hour.
• 4. Remove tin foil & brown the skin for about 20 mins. Remove from oven or toaster oven & let rest for 5 to 10 mins so all the yummy juice wont run out when cut into.

STUFFED LEMON THYME CHICKEN

Steps:

• Butterfly chicken breasts if not already done so.
• Combine olive oil, lemon juice, lemon zest, and thyme and whisk.
• Place marinade and chicken breasts in a plastic bag and allow to marinate for at least half an hour.
• While chicken is marinating drain artichoke hearts (reserve marinade) and roasted bell peppers and roughly chop them.
• Mince the garlic.
• Add stuffing's olive oil to a sauté pan and heat over medium high heat, before pan gets to hot add garlic. Do not brown garlic. Sauté for a minute and then add the artichoke hearts.
• Cook for two minutes and then add the roasted red bell peppers and cook for an additional two minutes.
• Remove from heat, but while still warm incorporate the feta cheese.
• Season with salt and pepper, but be cautious with salt because feta cheese is extremely salty.
• Set aside and allow to cool.
• Next make the sauce by combining the sour cream, artichoke marinade, chives, and s&p. Set aside.
• Preheat grill to medium high heat once chicken is done marinating.
• Remove chicken from marinade and wipe off any excess marinade.
• Stuff the chicken breasts with stuffing so that they are not overflowing and secure with butcher's twine so that stuffing will not fall out on grill.
• Grill for 15 minutes, time may vary on size of chicken breasts and grill.
• Once done remove from grill and use scissors or knife to cut off the twine.
• Serve immediately and top with sour cream sauce if desired.

STUFFED CHICKEN WITH LEMON, CAPERS & CHILLI

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
• Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
• Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.

LEMONY SPINACH-STUFFED CHICKEN BREASTS

Steps:

• In a large skillet, cook onion in 2 teaspoons oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the spinach, garlic and vinegar; cook until spinach is wilted. Remove from the heat; cool for 5 minutes. Stir in the cheese, lemon zest, salt and pepper., Flatten chicken to 1/4-in. thickness. Spread spinach mixture over chicken. Roll up and secure with toothpicks., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks.