Greek Stuffed Chicken Breast With Lemon Sauce Recipes

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GREEK STUFFED CHICKEN BREASTS

Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.

Provided by Bibi

Categories     World Cuisine Recipes     European     Greek

Time 1h15m

Yield 2

Number Of Ingredients 12



Greek Stuffed Chicken Breasts image

Steps:

  • Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  • Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
  • Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
  • Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
  • Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g

1 lemon
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
⅓ cup chopped cooked spinach
⅓ cup crumbled feta cheese
3 tablespoons finely chopped Kalamata olives
salt and ground black pepper to taste
2 boneless, skinless chicken breasts
2 teaspoons all-purpose flour, or as needed
toothpicks
2 tablespoons extra-virgin olive oil

CHEESY STUFFED LEMON CHICKEN BREASTS

A creamy stuffed lemon-pepper chicken with a crisp outside.

Provided by Nymph dono

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 3

Number Of Ingredients 10



Cheesy Stuffed Lemon Chicken Breasts image

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).

Nutrition Facts : Calories 975 calories, Carbohydrate 12.3 g, Cholesterol 180.9 mg, Fat 89.1 g, Fiber 1.1 g, Protein 34.1 g, SaturatedFat 27.1 g, Sodium 808.9 mg, Sugar 3.6 g

3 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup lemon juice, divided
⅛ cup buttermilk
2 tablespoons garlic powder
1 teaspoon ground black pepper, divided
1 teaspoon dried thyme, divided
1 cup mayonnaise
1 teaspoon garlic powder

LEMON CHICKEN BREASTS

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10



Lemon Chicken Breasts image

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.

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

GREEK STYLE GARLIC CHICKEN BREAST

This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.

Provided by Michael

Categories     World Cuisine Recipes     European     Greek

Time P1DT35m

Yield 4

Number Of Ingredients 7



Greek Style Garlic Chicken Breast image

Steps:

  • Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
  • Preheat grill for medium heat, and lightly oil grate.
  • Cook chicken on grill until meat is no longer pink and juices run clear.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 ½ teaspoons black pepper
⅓ teaspoon paprika

GARLIC-LEMON DOUBLE STUFFED CHICKEN

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



Garlic-Lemon Double Stuffed Chicken image

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

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

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