CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams
GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
- With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
- When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram
CHICKEN BREASTS STUFFED WITH BASIL WALNUT BUTTER
The dish takes barely 20 minutes to make. The inclusion of the aromatic herb makes sure there's no sacrificing taste for speed. The spiciness of basil enhances the richness of the walnut butter to bring a whole new flavor dimension to the traditional chicken dinner.
Provided by JustaQT
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make basil walnut butter: Finely chop walnuts and basil leaves.
- Place walnuts, basil, garlic, lemon zest, 5 T of butter and salt in bowl of an electric mixer.
- Using paddle attachment, mix on medium-high until butter is smooth.
- Using a sharp thin-bladed knife, cut a large pocket in each chicken breast by inserting it horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.
- Divide butter in 4 parts and use your fingers to stuff each pocket with a portion.
- Don't worry if it spills out slightly; they will seem quite full.
- Season both sides of the chicken with salt and pepper.
- Melt remaining 1 T of butter in a large skillet over medium heat.
- When it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low.
- Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets.
- Some of the basil butter will have spilled out of the chicken to create a sauce in the pan.
- Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top.
- Serve immediately.
Nutrition Facts : Calories 438.8, Fat 33.3, SaturatedFat 12.7, Cholesterol 114.2, Sodium 517.4, Carbohydrate 5.2, Fiber 3.2, Sugar 0.7, Protein 31.9
CHICKEN BREAST STUFFED WITH BASIL WALNUT BUTTER
I recently went through all my recipe's printed off of website's and I found this recipe. I have never made it, but it sounds wonderful.
Provided by Lori Brown
Categories Chicken
Time 45m
Number Of Ingredients 8
Steps:
- 1. Finely chop walnuts and basil leaves. Place walnuts, basil,garlic,lemon zest,5 tbsp of butter and salt in bowl of an electric mixer. Using paddle attachment, mix on medium-high until butter is smooth.
- 2. Using a sharp thin-bladed knife, cut a large pocket in each of the chicken breast by inserting it horizontally into thickest and carefully slicing from side to side without piercing the edges of the breast.
- 3. Divide butter in 4 parts and use your fingers to stuff each pocket with a portion. Don't worry if it spills slightly; they will seem quite full. Season both sides of the chicken with salt and pepper.
- 4. Melt the remaining 1 tbsp. of butter in large skillet over medium heat. When it sizzles, lower chicken breasts into pan, cover lightly and reduce heat to low. Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets. An instant read thermometer inserted in the center of a breast should register 165 degrees. Some of the basil butter will have spilled out of the chicken to create a sauce in the pan. Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top. Serve immediately
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
Provided by Deborah Bernstein
Categories Chicken Mushroom Bake Goat Cheese Basil White Wine Bon Appétit New York
Yield Serves 4
Number Of Ingredients 16
Steps:
- For chicken:
- Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
- Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
- For sauce:
- Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.
STUFFED TOMATO BASIL CHICKEN
This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.
Provided by Jodi Hanlon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
- Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 7 g, Cholesterol 179.9 mg, Fat 49 g, Fiber 0.6 g, Protein 58.7 g, SaturatedFat 18.9 g, Sodium 1850.1 mg, Sugar 5.2 g
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BASIL SPINACH STUFFED CHICKEN BREAST - DELIGHTFUL PLATE
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- Put basil, spinach, walnut, garlic, olive oil, 1/8 teaspoon of salt and pepper into a food chopper. Process into a coarse mixture.
- Place all-purpose flour, egg and breadcrumbs into individual shallow bowls/plates. Beat the egg.
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- In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.
- Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.
- Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.
- In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken. Thickly slice the chicken and serve.
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