Key Lime Blue Cheese Chicken Recipes

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.

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

Steps:

• Place chicken in a greased 13x9-in. baking dish. Dot with butter; sprinkle with lime juice and pepper sauce. Combine remaining ingredients; sprinkle evenly over chicken. , Bake, uncovered, at 425° until a thermometer reads 170°-175°, about 30 minutes.

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.

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.

Steps:

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

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.