Best 11 Lemon Herb Stuffed Chicken Breasts Recipes

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE

Steps:

• Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
• Preheat the oven to 375 degrees F (190 degrees C).
• Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
• Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
• Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
• Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

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 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.

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).

LEEK AND HERB STUFFED CHICKEN

Steps:

• In a small skillet, saute leeks in oil until almost tender. Add the rosemary, thyme, salt and pepper; saute 1 minute longer. Remove from the heat; cool., Flatten each chicken breast half to 1/4-in. thickness; top with leek mixture. Roll up and secure with toothpicks. , In a small shallow bowl, combine the pecans, bread crumbs, rosemary, thyme, salt and pepper. Brush mustard over chicken, then coat with pecan mixture. Place seam side down in a greased 11x7-in. baking dish. Drizzle with oil. , Bake, uncovered, at 375° for 35-40 minutes or until the chicken is no longer pink. Discard toothpicks.

HERBED LEMON CHICKEN BREASTS

Steps:

• Low-Sodium Recipe
• 1. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
• 2. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
• 3. Grill the chicken on both sides, turning at least three times to cook evenly.
• 4. Remove to a plate. Cover 3-4 minutes to let juices rest.
• 5. Squeeze other half of lemon on chicken.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

HERB-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees. In a large ovenproof skillet, heat 1 teaspoon oil over medium heat. Add leeks, and cook 4 minutes. Add 2 teaspoons each rosemary and thyme; cook 1 minute more. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Transfer to a medium bowl; let cool.
• Using a sharp knife, carve a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting an opening (leaving about 1 inch uncut on each side), being careful not to cut all the way through the breast. Place 2 tablespoons leek mixture in each pocket. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken breasts, and saute until golden, about 3 minutes on each side. Remove from heat, and transfer to clean work surface.
• Place bread in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Transfer breadcrumbs to a bowl. Add remaining teaspoon rosemary and 1 teaspoon thyme. Season with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread 1 teaspoon mustard over one side of each chicken breast, and cover with about 3 tablespoons herbed breadcrumbs, pressing gently to adhere. Drizzle remaining teaspoon oil over all.
• Place skillet in oven; roast chicken until it is golden and cooked through, about 15 minutes. Remove from oven; transfer chicken to serving dish, and cover with foil while you make the sauce. Place skillet over medium heat, and add chicken stock; deglaze pan, stirring to loosen any browned bits with a wooden spoon. Continue cooking until stock is reduced by half, about 3 minutes. Remove from heat; add remaining teaspoon thyme. Serve with the chicken.

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.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.