GRILLED CHICKEN BREASTS WITH CHIVE AND HERB BUTTER
There's no marinade involved with this recipe. Instead, this compound butter seeps into the hot grilled chicken to infuse all of the delicious herbed flavor.
Provided by Heidi
Time 1h55m
Number Of Ingredients 8
Steps:
- In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.
- Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
- Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.
- Slice chive and herb butter into 1/2 inch slices.
- To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.
GARLIC BUTTER STUFFED CHICKEN BREAST
This Stuffed Chicken Recipe is no ordinary stuffed chicken breast! The first cut into the chicken produces a juicy burst of hot lemon-herb butter and makes the chicken so juicy and flavorful. The easy version of the classic Chicken Kiev. Excellent stuffed chicken recipes!
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 45m
Number Of Ingredients 13
Steps:
- In a medium bowl, combine all Lemon Garlic Butter ingredients and mash them together a fork. It takes about 2 minutes of mashing for the lemon juice to incorporate into the butter.
- Using a sharp knife, cut chicken breasts in half lengthwise, keeping both halves equal thickness and size. Cut a slit into each chicken breast to create a pocket about 2"wide by 3" long or as large as you can get it without cutting through the chicken breast.*
- Place 1 Tbsp of the butter filling into each chicken pocket then close to seal and push over the top of the chicken breast to disperse butter. Pinch the opening to seal then season both sides of stuffed chicken breasts with salt and pepper.
- Set up 3 plates for breading: In the first plate, pour 1/2 cup flour. In the second large bowl, beat together 2 eggs. In the third large bowl, pour 2 cups panko crumbs. Dredge stuffed chicken in flour, shaking off excess then dip in beaten egg, allowing excess egg to drip back into the bowl. Finally, dip chicken into bread crumbs, turning to coat well. Transfer breaded chicken to a large platter or baking sheet.
- Heat a large, deep, heavy bottomed pan or dutch oven over medium heat and add 1/4" light olive oil. Once oil is hot (350˚F or sizzling when a bread crumb is added), place breaded chicken into the oil in 2 batches so chicken is not crowded and sautee 4 minutes per side, carefully turning with a spatula.** Transfer cooked chicken to a paper towel lined plate.
- To serve: sprinkle lightly with salt if desired, garnish with fresh chopped parsley and serve with lemon wedges to squeeze fresh lemon juice over chicken.
Nutrition Facts : Calories 306 kcal, Carbohydrate 22 g, Protein 17 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 121 mg, Sodium 622 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
- With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
- When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C).
- In a bowl, add the butter, garlic, and parsley and mix until fully combined.
- Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
- On a cutting board, slice the chicken breasts in half horizontally.
- Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
- Divide the butter into fourths.
- Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
- Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
- Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
- Fry in oil for 3-4 minutes, until edges are golden brown.
- Bake for 20-25 minutes.
- Let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams
CHICKEN BREASTS WITH HERB BUTTER
I got this recipe from Woman's World. It is a quick and tasty way to add a little something to plain chicken breasts.
Provided by Robin W
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Combine butter and herbs; reserve 2 tsp.
- Carefully separate skin from chicken leaving skin attached.
- Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
- Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.
GRILLED CHICKEN BREASTS WITH GARLIC BUTTER
Each: 371 Calories, 341 mg sodium, 108 mg cholesterol, 40 g fat, 1 g carbohydrates, 25 g protein, 0.03 g fiber
Provided by Gaelige Coinnaigh
Categories Chicken
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Garlic Butter:.
- Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
- Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
- At last minute, remove plastic wrap and slice log into 8 pieces.
- Chicken:.
- Coat chicken with olive oil, salt and pepper in bowl.
- Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
- Top with 1 to 2 slices of garlic butter. Serve immediately.
Nutrition Facts : Calories 294.7, Fat 19.7, SaturatedFat 8.6, Cholesterol 98.9, Sodium 304.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 27.5
PERFECT GRILLED CHICKEN BREAST
This isn't so much a recipe as it is how to grill a skinless, boneless chicken breast that comes out tender, juicy and perfectly cooked. I was always afraid of the BBQ because my chicken breasts would always come out dry and flavourless....not any more. Try this and I guarantee you a perfectly cooked chicken breast every time. Note: I have only estimated the amounts for the olive oil and seasonings.
Provided by Reggies Mom
Categories Chicken
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brush chicken breast with olive oil on both sides.
- season with garlic powder, seasoned salt and pepper.
- Preheat grill on medium heat. Place seasoned breasts on the grill, close the lid and set a timer for 4 minutes.
- After 4 minutes, flip the chicken breast, close the lid again and set timer for another 4 minutes.
- Remove from grill, allow to sit for 2 or 3 minutes. Pour on some BBQ sauce and serve.
Nutrition Facts : Calories 168.4, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 137.5, Carbohydrate 0.9, Fiber 0.2, Protein 25.2
STUFFED GRILLED CHICKEN
"As a single working mom with two kids, I look for recipes that are fast and simple," writes Candi VanMeveren from Lamberton, Minnesota. "My family loves this one and it gets me out of the kitchen fast." TIP: This recipe is just as delicious broiled, Candi adds. Place chicken on foil-lined pan (for easy cleanup) about 4 inches from heat for 12 minutes on each side.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.
Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 465mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
HERB STUFFED CHICKEN BREASTS
Stuffed with feta cheese, cream cheese and herbs, this chicken is so flavorful. Makes a lovely presentation too. This can be served with rice and the pan juices can be drizzled over the rice for additional flavor. This recipe was given to me by a friend at work who said she had also served this in a spaghetti sauce over noodles or spaghetti.
Provided by Dreamgoddess
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees.
- Wash and pound to flatten each chicken breast.
- Lay the breasts on waxed paper and spread 1/4 of the cream cheese on each breast.
- Top the cream cheese with the feta divided equally.
- Combine the basil, oregano, salt, pepper and garlic powder in a small bowl.
- Sprinkle 1/4 of the spices/herbs on each breast.
- Roll up each chicken breast and wrap with a piece of bacon and one green onion top (secure with toothpicks if necessary).
- Place the breasts in a greased casserole dish and drizzle with the melted butter.
- Cover and bake 1 1/2 hours.
- Remove the cover and increase the oven temperature to 350 degrees.
- Bake an additional 15-20 minutes or until the bacon is browned.
Nutrition Facts : Calories 405.7, Fat 30.3, SaturatedFat 16.6, Cholesterol 155, Sodium 625.3, Carbohydrate 1.9, Sugar 1.6, Protein 30.6
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