Best Lemon Stuffed Chicken Recipes

CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE

Steps:

• In medium saucepan, melt butter or margarine over medium heat. Add onion and mushrooms and cook for five minutes, stirring frequently. Add thyme and lemon zest and cook for 2 minutes, stirring frequently. Add lemon juice, water, rice and contents of seasoning packet and bring to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat and let cool for 15 minutes. Mix in feta cheese. While rice is cooling, preheat oven to 375°. Grease a 9" x 13" baking pan with non-stick spray. Make a small slit in the side of each chicken breast to form a pocket. Stuff chicken with rice mixture. Use a toothpick to hold the stuffing in. Place chicken in prepared pan and season with salt and pepper. Bake for 30-35 minutes until done. About 10 minutes before chicken is done, melt butter for sauce in small saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly. Add chicken broth and cream. Cook until thickened. Remove from heat. Stir in mustard and season with salt and pepper. Place stuffed chicken breasts on platter and pour sauce over top or serve on the side.

GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE

Steps:

• Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
• Preheat the oven to 375 degrees F (190 degrees C).
• Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
• Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
• Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
• Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
• Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
• Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
• Cook in the preheated oven for 25 minutes.
• Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
• Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
• Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.

CHEESY STUFFED LEMON CHICKEN BREASTS

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).

LEMON STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
• Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

MUSHROOM-STUFFED CHICKEN WITH LEMON THYME RISOTTO

Steps:

• Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
• Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.
• While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick - about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.
• When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.

CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE

Steps:

• Preheat oven to 190*C/375*F .
• Combine the first six ingredients, mixing well. Set aside.
• Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
• Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
• Tuck in the sides and secure each with a wooden pick.
• Heat a large non-stick skillet coated with cooking spray over medium high heat.
• Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
• Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.

LEMON HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400*F.
• Loosen the skin slightly from each chicken breast by sliding a finger gently beneath 1 edge, leaving the opposite edge attached, set aside.
• Heat 1 TBS of the oil in a medium skillet over medium heat, add the shallots and garlic and cook until tender and aromatic, but not browned, 3 to 5 minutes.
• Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste.
• Carefully stuff 1/2 of the mixture under the skin of each chicken breast.
• Heat the remaining 2 TBs oil in a large nonstick skillet over medium high heat.
• Cook the chicken, skin side down, until well browned, about 4 minutes.
• Turn and cook another 4 minutes, then transfer the breasts to a baking sheet and bake until the juices run clear when pierced with the tip of a knife at the thickest part, about 10 minutes.
• While the chicken is baking make the sauce by melting the butter in a small skillet over medium low heat.
• Shake the pan gently so that the butter melts evenly.
• Watch carefully as the butter begins to foam, then take the pan from the heat when the butter turns a light brown and smells slightly nutty (Don't burn).
• Stir in the parsley and lemon juice, seasoning with salt and pepper to taste, plus more lemon juice if needed.
• Put the chicken on a hot serving platter, spoon the sauce over and serve.

CHICKEN ROLLS STUFFED WITH RICE, LEMON AND HERBS

Steps:

• Place the basil, cilantro, mint, lemon zest, lemon juice, garlic, salt and water in a food processor. Process until the herbs are finely chopped, stopping several times to scrape down the sides of the bowl.
• Pound the chicken to a scant 1/4-inch thickness and season with salt and pepper. Press 1/2 cup of the rice over the surface of each piece of chicken. Spread the herb mixture over the rice. Starting with one of the long sides of the chicken, roll it up tightly, like a jellyroll. Repeat with the remaining chicken.
• Place the chicken rolls in a steamer, cover and steam over the liquid for 12 minutes. Trim off the ends and cut across into 1-inch-thick slices. Divide among 4 plates and serve immediately.

LEMON & SPINACH STUFFED BASIL CHICKEN BREASTS

Steps:

• Cut deep pocket in side of each chicken breast. Be careful not to pierce top and bottom.
• Place 2 quarters of the lemon slice, and a fourth of the basil and spinach in pocket of each breast.
• Thread wooden toothpicks along the side to close the chicken. Sprinkle with lemon pepper.
• Heat oven to 200°F.
• Heat oil in skillet over medium heat.
• Add chicken to skillet & cook on each side until golden brown (3-5 minutes per side).
• Add vinegar & broth, and bring to boil. reduce heat & simmer for 5 minutes, or until cooked through.
• Remove breasts from skillet and place in baking dish in oven to keep warm.
• Continue cooking sauce until reduced to a thick syrup. Add salt & pepper.
• Remove chicken from oven and place on individual plates. Spoon sauce over each & serve.

BACON STUFFED CHICKEN BREAST WITH HONEY AND LEMON PEPPER

Steps:

• Preheat your oven to 350 degrees.
• Butterfly your chicken breasts. To butterfly simply slice your chicken breast in half short ways, stopping before you slice it into 2 pieces, it should open like a book.
• Place in a foil lined baking dish.
• Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Drizzle honey on one side.
• Cut one slice of bacon to fit inside the breast, be sure to use the entire slice of bacon. Arrange the bacon on the side of the chicken you drizzled the honey,.
• Drizzle bacon with honey and fold the chicken breast over covering the bacon.
• Sprinkle honey and lemon pepper on the outside of the chicken breast, repeat with the remaining chicken breasts.
• Cover tightly with foil and bake for 1 hour.
• Remove breasts and add enough cornstarch to thicken the pan drippings.
• Serve over chicken breasts.

STUFFED LEMON THYME CHICKEN

Steps:

• Butterfly chicken breasts if not already done so.
• Combine olive oil, lemon juice, lemon zest, and thyme and whisk.
• Place marinade and chicken breasts in a plastic bag and allow to marinate for at least half an hour.
• While chicken is marinating drain artichoke hearts (reserve marinade) and roasted bell peppers and roughly chop them.
• Mince the garlic.
• Add stuffing's olive oil to a sauté pan and heat over medium high heat, before pan gets to hot add garlic. Do not brown garlic. Sauté for a minute and then add the artichoke hearts.
• Cook for two minutes and then add the roasted red bell peppers and cook for an additional two minutes.
• Remove from heat, but while still warm incorporate the feta cheese.
• Season with salt and pepper, but be cautious with salt because feta cheese is extremely salty.
• Set aside and allow to cool.
• Next make the sauce by combining the sour cream, artichoke marinade, chives, and s&p. Set aside.
• Preheat grill to medium high heat once chicken is done marinating.
• Remove chicken from marinade and wipe off any excess marinade.
• Stuff the chicken breasts with stuffing so that they are not overflowing and secure with butcher's twine so that stuffing will not fall out on grill.
• Grill for 15 minutes, time may vary on size of chicken breasts and grill.
• Once done remove from grill and use scissors or knife to cut off the twine.
• Serve immediately and top with sour cream sauce if desired.

CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON & GOAT CHEESE

Steps:

• 1. Preheat oven to 375 degrees 2. Combine first 6 ingredients; STIR well 3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; point to 1/4 inch thickness using a meat mallet or small heavy skillet 4. Top each breast half with 2 tablespoons cheese mixture, and roll up jelly roll fashion 5. Secure each roll with wooden picks 6. Heat a large nonstick skillet over medium-high heat. 7. Coat pan with cooking spray 8. Add chicken to pan 9. Cook 3 minutes on each side (OR until browned) 10. Wrap handle of pan with foil 11. Bake at 375 degrees for 15 minutes (or until done)

ROASTED CHICKEN STUFFED WITH LEMON

Steps:

• 1. Pre-heat oven or toaster oven to 350. Pull out all the liver, guts & neck of the chicken. Set aside.
• 2. Sprinkle Mrs. Dash on the butter. Sprinkle salt all over chicken,place butter mix into the chicken, pat butter all over the front, back and sides of chicken & give a good rub.
• 3. Place the lemon whole inside the chicken. Place in the hot oven or toaster oven. Roast slow for 1 hour covered with tin foil then trun chicken around & roast for another hour.
• 4. Remove tin foil & brown the skin for about 20 mins. Remove from oven or toaster oven & let rest for 5 to 10 mins so all the yummy juice wont run out when cut into.

GARLIC LEMON DOUBLE STUFFED CHICKEN~ROBYNNE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• 2. 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, or roll up if you prefer. Set aside.
• 3. 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.
• 4. 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.
• 5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

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.

LEMON-DILL CHICKEN SALAD STUFFED EGGS

Steps:

• 1. Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, covered with lid, over high heat 6-8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.
• 2. Slice hard cooked eggs in half lengthwise; carefully removed the yolks, keeping egg white halves in tact. Reserve yolks for another use.
• 3. Stir together mayonnaise, next 4 ingredients and remaining 1/2 tsp. salt in a large bowl.
• 4. Shred chicken finely and mix in to the mayonnaise mixture until blended. Spoon mixture evenly into egg white halves. Cover and chill at least 1 hour. Makes 48 appetizers. *(the recipe does not call for this, but I crumble the yokes over the tops of half the eggs)

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.

STUFFED LEMON CHICKEN WITH BASIL SAUCE

Steps:

• Cook bacon until crisp, drain on absorbent paper, in the same pan add garlic and onion and cook until onion softens.
• Pound chicken with a meat mallet until roughly equal thickness.
• Place breadcrumbs in a bowl, combine water, butter and stock in another bowl stirring until butter has melted and stock has dissolved, add to breadcrumbs stir to combine. Add onion mix, bacon, juice and rind, mix thoroughly.
• Place stuffing on one side of chicken breast, fold the other half over the top and secure by wrapping 2 slices of bacon around each breast.
• Heat a small amount of olive oil in a pan, add chicken and brown on both sides, transfer chicken to an oven proof dish, and cook in a pre heated oven of 180 degrees Celsius for about 30 Min's or until chicken is cooked through.
• While chicken is cooking make the sauce:.
• Add water and stock to a saucepan bring to the boil mix a little water with the cornflour, add to stock and stir until mixture thickens slightly, add butter and stir to melt.
• Add basil leaves and blend or process until smooth (I use a bar mix for this), add the cream, stir.
• In a bowl lightly beat egg yolks, add some of the sauce to the yolks a little at a time and stir after each addition (stops yolks from scrambling, as they are mixed already with some sauce instead of pouring them straight into hot liquid.) pour this mixture into the saucepan and stir over a medium heat until mixture thickens, do not boil or egg yolk will scramble.
• To Serve: Slice chicken thickly and drizzle sauce over garnish with basil leaves, serve remaining sauce on the side. I like to serve mine with a nice side salad.

STUFFED CHICKEN WITH LEMON, CAPERS & CHILLI

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
• Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
• Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.