Garlic Herb Stuffed Chicken Breast Recipes

GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

CREAM CHEESE & HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degres F.
• Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
• Evenly distribute the fresh herbs on top of that and season with salt and pepper.
• "Fold"the chicken breasts back up and press tightly, tucking in cream cheese a bit.
• In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
• In another dish, pour the beaten egg mixture.
• In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
• First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
• Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.

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.

GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, add the butter, garlic, and parsley and mix until fully combined.
• Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
• On a cutting board, slice the chicken breasts in half horizontally.
• Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
• Divide the butter into fourths.
• Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
• Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
• Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
• Fry in oil for 3-4 minutes, until edges are golden brown.
• Bake for 20-25 minutes.
• Let rest for 5 minutes before serving.
• Enjoy!

GARLIC & HERB STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Mix goat cheese, Garlic & Herb Blend, thyme, and bacon.
• Cut the chicken breast horizontally to form a pocket. Stuff each with some of the goat cheese mixture. Season chicken breasts with salt and pepper.
• Heat Roasted Garlic Grapeseed Oil in a large oven-ready skillet over medium-high.
• heat. Add chicken to pan and cook for 3 minutes on each side.
• Transfer pan to oven bake for 12-15 minutes or until chicken is.
• completely cooked through (165°F).
• Let chicken rest for 5 minutes before slicing.

GARLIC -STUFFED CHICKEN BREASTS

Steps:

• In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
• Squeeze the roasted garlic into a small bowl, add the sage and thyme.
• Mash this mixture with a fork until smooth.
• Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
• Pour milk into bowl.
• Dip the chicken pieces into the milk then roll in the flour mixture.
• Place chicken on rack 20 minutes to allow coating to dry.
• Heat oil to 370°F in large skillet.
• Fry chicken skin side down in single layer.
• Turn occasionally, should take 10- 15 minutes.
• Roasted Garlic:.
• Preheat oven to 375°F.
• Remove the outer layer of skin from a head of garlic.
• Wrap the garlic in tin foil and roast for 1 1/2 hours.
• Remove from oven and cool for about 10 minutes.
• To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.

PROSCIUTTO GARLIC AND HERB CHEESE STUFFED CHICKEN WITH TARRAGON

Steps:

• Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
• Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
• Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
• Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
• Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.