Loverschicken Recipes

Steps:

• Take your chicken, you may wish to buy split or you will have to split them yourself and clean very well, I cut any fat off and remove all skin, this is optional to you but I find it does make a difference.
• After cleaning your breast set them aside in the refrigerator and turn oven to preheat at 350°F
• While the oven is preheating you will need to get out your block of cheddar cheese and start cutting it into strips, keep them the length of the block but make them thin enough to pack into the split breast as you will place a few in each one.
• After doing this you need to take your block of cheddar, you may use sharp, and cut it into small blocks so you may melt on the stove top or microwave if you wish (I use the stove as you must constantly stir).
• After done please take your breast out and open them up as wide as you can then place two or three pieces of the chipped beef in each one with the beef open up.
• Once done please take your slices of cheese and place inside along in a row until you find it looks cheesy enough for you or until closes comfortably. I have tied this before so you may wish to as well.
• Take a casserole dish and put your olive oil in the bottom and let it lightly coat, as it would prevent sticking from cheese but puts a hint of taste as well.
• Put your chicken in casserole dish and Place in the oven. Now get ready to prepare your sauce :-) Take a 4 quart pot and place your cream cheese in, over medium heat stir constantly.
• When it is melting good start adding your pre-cut blocks of sharp cheddar.
• As it starts to get a medium orange look at the time on your chicken and at this point your sauce will be done once all is melted.
• Please note that once you start your sauce it will be finishing about the same time as your chicken and may be turned down if needed be but caution quick burning on it.

Steps:

• Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
• If necessary, trim the chicken breasts and butterfly them if they are very thick.
• Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
• When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
• Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
• Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
• Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
• Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.

Steps:

• Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
• Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
• Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
• Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
• Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
• Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
• Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Switch oven to broil. Sprinkle cheese over the chicken breasts.
• Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

Steps:

• In a large resealable plastic bag, combine the first 5 ingredients.
• Place milk in a shallow bowl.
• Dip chicken in milk, then shake in the crumb mixture.
• Place in a greased 13x9x2 inch baking dish.
• Combine the butter, garlic and lemon juice; drizzle over the chicken.
• Sprinkle with the paprika.
• Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the juices run clear.