Best Key Lime Blue Cheese Chicken Recipes

KEY LIME-BLUE CHEESE CHICKEN

Steps:

• Marinate the raw chicken breasts in the lime juice for at least 1 hour. Save the marinade.
• Using a large skillet, sauté the onions in the margarine/butter until caramelized. Then remove the onions, leaving the oils in the pan.
• Use a grill (or the skillet) to cook the chicken breasts until they are halfway done (still pink in the center). Remove the chicken from heat and let them cool enough to handle.
• Cut a horizontal slit in each breast to make a pocket. Fill the pocket tightly with the blue cheese crumbles, and secure the chicken with a toothpick.
• Put the stuffed chicken breasts back in the skillet, and add the leftover lime juice marinade to the pan. Cook on medium-low heat until the chicken is done and the cheese is melted (about 10 min.) When it's time to flip the chicken breasts, remove the toothpicks.
• Right before serving, put the sautéed onions back in the pan, and add the mushrooms, capers, yoghurt, and parsley. Stir them into the sauce, and then taste the sauce: Add salt or pepper if desired.
• When serving, top each serving of chicken with the mushroom/onion sauce.

KEY WEST CHICKEN

Steps:

• In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

EASY BLEU CHEESE CHICKEN

Steps:

• Preheat oven to 400°F
• Skin and debone chicken if necessary.
• Place bleu cheese dressing and breadcrumbs in separate, shallow containers.
• Dip chicken pieces in bleu cheese; then dredge in bread crumbs until thickly coated.
• Place in greased glass baking pan; pour any remaining bleu cheese dressing and bread crumbs over top.
• Bake at 400°F for 20 minutes.

KEY LIME CHICKEN

Steps:

• Marinate chicken in a glass dish with the key lime juice, fresh garlic and ginger-cover and let stand 2 hours turning once.
• Remove chicken and reserve marinade.
• Mix flour, ground ginger, garlic, salt and pepper.
• Heat oil over med-high.
• Dredge chicken in flour mixture and brown in oil.
• Transfer to a 9x13 casserole dish.
• Pour reserved marinade over chicken along with the broth.
• Sprinkle brown sugar on top and bake for 30 minutes in a 375° oven.
• Do not let broth totally evaporate.
• Remove to a serving platter and pour remaining broth over chicken.

CHEESY SALSA LIME CHICKEN RECIPE - (4.6/5)

Steps:

• Directions Using the browning/saute setting, add heat olive oil. Cook the onion garlic, cumin and chili powder until softened-- about 3 minutes. Add salsa, tomato sauce, chicken, salt, pepper and lime juice to pressure cooking pot. Cover and lock lid in place. Select High Pressure and 12 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°. Preheat the broiler and spray a small casserole dish with non-stick cooking spray. Place the chicken in the dish. Select sauté and cook sauce, stirring frequently until sauce is desire consistency. Spoon sauce over chicken. NOTES: Be sure to check the temperature of the chicken. I had to cook mine for about five more minutes. The chicken breasts were large and frozen. If using thawed chicken, reduce the time by about five minutes. Sprinkle 1 cup shredded cheese on top of the chicken and sauce, put the dish in the oven and broil until the cheese is melted and starting to brown, about five minutes, but watch it carefully. Garnish with cilantro and sliced green onion. Extra delicious served with rice.

BLUE CHEESE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
• Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

BLUE CHEESE AND LEMON CHICKEN

Steps:

• Preheat oven to 350*F and lightly butter or oil a baking dish large enough to hold the chicken breasts in a single layer.
• Stir together sour cream, blue cheese, lemon zest, lemon juice, and parsley in a bowl and set aside.
• Combine the flour, rosemary, salt and pepper in a shallow dish and stir to mix.
• Coat the chicken in the flour evenly, patting to remove excess.
• Heat the butter and oil in a large skillet over medium high heat just until it is beginning to brown.
• Add the chicken and cook until browned, about 4 minutes per side, without crowding the skillet (cook in batches, if need be).
• Transfer the chicken to the baking dish, skin side up if using breasts with skin.
• Spread the blue cheese mixture evenly over the chicken.
• Combine the bread crumbs with the melted butter and parmesan cheese, stirring to mix.
• Sprinkle the mixture evenly over the chicken and bake until the topping is nicely browned and the chicken is cooked through, about 20 minutes (until juices run clear when pierced with the tip of a knife through the thickest part).

APPLEBEE'S FIESTA LIME CHICKEN COPYCAT RECIPE

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.