Butter Flied Chicken Stuffed Recipes

GARLIC BUTTER STUFFED CHICKEN BREAST

Steps:

• In a medium bowl, combine all Lemon Garlic Butter ingredients and mash them together a fork. It takes about 2 minutes of mashing for the lemon juice to incorporate into the butter.
• Using a sharp knife, cut chicken breasts in half lengthwise, keeping both halves equal thickness and size. Cut a slit into each chicken breast to create a pocket about 2"wide by 3" long or as large as you can get it without cutting through the chicken breast.*
• Place 1 Tbsp of the butter filling into each chicken pocket then close to seal and push over the top of the chicken breast to disperse butter. Pinch the opening to seal then season both sides of stuffed chicken breasts with salt and pepper.
• Set up 3 plates for breading: In the first plate, pour 1/2 cup flour. In the second large bowl, beat together 2 eggs. In the third large bowl, pour 2 cups panko crumbs. Dredge stuffed chicken in flour, shaking off excess then dip in beaten egg, allowing excess egg to drip back into the bowl. Finally, dip chicken into bread crumbs, turning to coat well. Transfer breaded chicken to a large platter or baking sheet.
• Heat a large, deep, heavy bottomed pan or dutch oven over medium heat and add 1/4" light olive oil. Once oil is hot (350˚F or sizzling when a bread crumb is added), place breaded chicken into the oil in 2 batches so chicken is not crowded and sautee 4 minutes per side, carefully turning with a spatula.** Transfer cooked chicken to a paper towel lined plate.
• To serve: sprinkle lightly with salt if desired, garnish with fresh chopped parsley and serve with lemon wedges to squeeze fresh lemon juice over chicken.

LASAGNA STUFFED CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit. Butterfly chicken breasts lengthwise and place into a lightly greased baking dish.
• In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese.
• Spoon about 1/4 cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
• Drizzle remaining 1 cup marinara sauce over chicken. Top with remaining 1 cup shreddedcmozzarella cheese. Sprinkle with remaining 1 teaspoon Italian seasoning and season with salt and pepper to taste.
• Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F.

BUTTER FLIED CHICKEN - STUFFED

Steps:

• Preheat oven to 400f degrees.
• Rinse chicken inside and out; dry with paper towel.
• With kitchen scissor cut out backbone of the chicken and discard, butterfly chicken; sprinkle both sides with salt and pepper.
• Place paper towel over chicken and pound all over as much as possible to equal thickness; set aside.
• Combine Lentils and rice in a saucepan, cover with 1 cup water, add 1/2 teaspoon salt and 1 teaspoon olive oil, bring to boil, cover and simmer for 45 minutes or until all water is absorbed; set aside.
• Combine in a bowl, onion, garlic, coriander, cumin and cayenne.
• Heat 1 teaspoon olive oil in a non stick fry pan, add onion mixture, sauté until onion is soft being careful not to burn the garlic; add to lentil/rice mixture, stir in the parsley and mix to combine; place mixture in the middle of a shallow roaster.
• Lay the butter flied chicken over the stuffing so that the stuffing is more or less in the middle part of the chicken.
• Rub the butter all over the chicken skin, cover the entire surface.
• Place cut potatoes and carrots in a bowl, add 1 tablespoon olive oil and salt and pepper to taste, stir to coat; place potatoes and carrots around the chicken in the roaster.
• Roast uncovered at 400f degrees for 1 hour or until juices of chicken run clear and potatoes are fork tender.

BUTTERFLIED CHICKEN

Steps:

• Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
• Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
• Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
• Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.