Stuffed Lemon Chicken With Basil Sauce Food

CHICKEN WITH LEMON-BASIL SAUCE

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.

STUFFED LEMON CHICKEN WITH BASIL SAUCE

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.

CHEESY STUFFED LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Split chicken breasts down the middle with a knife, but do not cut fully in half.
• Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
• Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

LEMON BASIL CHICKEN

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.

BASIL-LEMON CHICKEN

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.

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 BASIL CHICKEN

Steps:

• Preheat oven to 375°. Finely grate enough peel from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice from one half. Set aside. Slice one garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity., Place on a rack in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Rub mixture over chicken. Sprinkle with salt, pepper and remaining basil., Bake, uncovered, 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°. Let stand 15 minutes before carving.

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.

LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Steps:

• Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
• Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
• Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
• Heat oven to 200°F.
• Heat oil in skillet over medium heat.
• Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
• Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
• Remove breasts from skillet and place in baking dish in oven to keep warm.
• Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
• Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

BAKED CHICKEN BREAST WITH LEMON AND BASIL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
• Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
• Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.

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.