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
GARLIC-LEMON DOUBLE STUFFED CHICKEN
Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!
Provided by CHRCAMILLO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 641.8 calories, Carbohydrate 19 g, Cholesterol 183.5 mg, Fat 44.7 g, Fiber 1.2 g, Protein 40.4 g, SaturatedFat 26 g, Sodium 1048.9 mg, Sugar 3.1 g
GARLIC STUFFED CHICKEN BREAST
Make and share this Garlic Stuffed Chicken Breast recipe from Food.com.
Provided by richwis
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the sour cream, cream cheese, garlic, spices, and Parmesan cheese together.
- Use a boning knife to make a pocket in the chicken breast.
- Fill the pocket with the cream cheese mixture.
- After filling, coat with the bread crumbs and pan fry each side for 2 minute to make crispy.
- After gently frying, place in a 375 degree oven for 30-40 minutes.
Nutrition Facts : Calories 602.2, Fat 47.5, SaturatedFat 25.2, Cholesterol 187, Sodium 386.4, Carbohydrate 4.3, Sugar 0.3, Protein 38.8
GARLIC -STUFFED CHICKEN BREASTS
Tastes like the fried chicken grandma use to make when we were kids. The flavour from the roasted garlic and fresh herbs is wonderful. Hope you enjoy this dish as much as we do..
Provided by Baby Kato
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
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