Best 3 Garlic Lemon Double Stuffed Chicken Recipes

Indulge in a culinary delight with our garlic lemon double-stuffed chicken recipe, a tantalizing dish that combines succulent chicken breasts, a flavorful stuffing, and a zesty lemon-garlic sauce. This recipe offers a step-by-step guide to creating this delectable dish, ensuring a perfectly cooked chicken with a moist and tender interior and a crispy, golden-brown exterior. We also provide variations for a flavorful stuffing, including a savory breadcrumb mixture and a tangy spinach and feta filling, allowing you to customize the dish to your preference. Additionally, we include a recipe for a creamy lemon-garlic sauce that adds a burst of citrusy flavor to the chicken. Prepare to impress your family and friends with this flavorful and visually stunning main course, perfect for a special occasion or a cozy family dinner.

Here are our top 3 tried and tested recipes!

GARLIC LEMON DOUBLE STUFFED CHICKEN~ROBYNNE

Garlic Lemon Double Stuffed Chicken~Robynne image

I found this recipe on Allrecipes.com. It is delicious and even my husband who isn't fond of cream cheese loves it!

Provided by Robynne Glenn

Categories Chicken

Time 50m

Number Of Ingredients 11

Ingredients

8 boneless, skinless chicken breast halves
1 8 ounce package cream cheese, cut into 1/2 inch slices (i use less)
8 oz cheddar cheese, cut into 1/2 inch slices
1 c milk
1 1/2 c italian bread crumbs (i use 1/2 panko bc)
1/2 c romano cheese, grated
1 Tbsp minced garlic (i use more)
3/4 c butter, melted
2 Tbsp lemon juice
1/2 tsp garlic salt, or to taste
1/2 tsp paprika (optional)

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.

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Garlic-Lemon Double Stuffed Chicken image

Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!

Provided by CHRCAMILLO

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 tablespoon minced garlic
¾ cup butter, melted
2 tablespoons lemon juice
½ teaspoon garlic salt, or to taste
½ teaspoon paprika

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.

Nutrition Facts : Calories 641.8 calories, Carbohydrate 19 g, Cholesterol 183.5 mg, Fat 44.7 g, Fiber 1.2 g, Protein 40.4 g, SaturatedFat 26 g, Sodium 1048.9 mg, Sugar 3.1 g

GARLIC-LEMON DOUBLE STUFFED CHICKEN

GARLIC-LEMON DOUBLE STUFFED CHICKEN image

Number Of Ingredients 12

Ingredients

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

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.

Tips:

Choose the Right Chicken: Select a whole chicken that is about 3-4 pounds in size. Make sure it is fresh and has no signs of spoilage.
Prepare the Chicken: Rinse the chicken inside and out with cold water and pat it dry with paper towels. Remove the giblets and neck from the cavity.
Make the Garlic-Lemon Butter: Combine softened butter, minced garlic, lemon zest, lemon juice, salt, and pepper in a small bowl. Mix until well combined.
Stuff the Chicken: Loosen the skin of the chicken breast and thighs. Carefully insert the garlic-lemon butter mixture under the skin. Be generous with the butter, but do not overstuff the chicken.
Roast the Chicken: Preheat the oven to 375°F (190°C). Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Make the Spinach-Artichoke Stuffing: While the chicken is roasting, prepare the stuffing. Sauté spinach, artichoke hearts, onion, garlic, and seasonings in a pan. Stir in bread cubes and Parmesan cheese. Season to taste.
Stuff the Chicken: Once the chicken is cooked, remove it from the oven and let it cool slightly. Stuff the chicken cavity with the spinach-artichoke stuffing.
Serve: Carve the chicken and serve it with the remaining garlic-lemon butter. Enjoy!

Conclusion:

This Garlic Lemon Double Stuffed Chicken is a delicious and impressive dish that is perfect for a special occasion. The combination of garlic, lemon, spinach, and artichoke creates a flavorful and juicy chicken that is sure to please everyone at the table. You can prepare this dish ahead of time, making it a great option for busy weeknights. Simply roast the chicken and make the stuffing the day before, then assemble and bake the chicken just before serving. Enjoy this delicious and satisfying meal with your family and friends!