STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE
This simple stuffed chicken breast recipe takes minimal ingredients and is fast to make. My brother, future sister-in-law, and niece were the first to try it out and gave rave reviews. I can say it's police officer-, nurse-, and child-approved! Serve with rice pilaf and vegetables, if desired.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 6.6 g, Cholesterol 115 mg, Fat 18.5 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 583.7 mg, Sugar 1.1 g
GREEK-STYLE LEMON ROASTED POTATOES
A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
LAURA'S LEMON ROASTED POTATOES
Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.
Provided by Laura
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
- Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g
NEW POTATOES IN LEMON-DILL SAUCE
The recipe was passed down from some of my Ukrainian relatives. I love using the fresh dill from my garden to make the sauce.-Dannealle Misson, Pembina, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and dill sprigs in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to a serving bowl; keep warm. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the snipped dill, lemon juice and salt; pour over potatoes and toss to coat.
Nutrition Facts : Calories 180 calories, Fat 9g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
LEMON DILL TWICE BAKED POTATOES
I love potatoes but I get tired of the same old twice baked with cheese and bacon, ecetera, ecetera, ecetera. These are just a little different from the ordinary.
Provided by LAURIE
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes and bake at 425°F until tender, approx 30-45 minutes depending on potato size.
- When done, remove from oven and cut in half lengthwise.
- Scoop out each potato half, leaving a thin shell.
- In a large bowl mix potato pulp and 3 TBS butter.
- Add rest of ingredients except the remaining butter.
- Beat until smooth.
- Pile mixture back into the potato shells.
- Place in buttered baking dish.
- Brush tops with remaining butter.
- Bake at 425°F for about 20 minutes until golden brown.
LEMON DILL STUFFED POTATOES
Just a little twist turns a good recipe into a great one. Lemon and dill are a winning combination in these twice-baked potatoes. From Recipe.com
Provided by Gagoo
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Bake in a 425°F oven for 40 to 60 minutes or until tender.
- Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell
- Place potato pulp in a large bowl. Add 3 tablespoons of the melted butter, sour cream, dill, lemon juice, garlic salt and pepper. With an electric mixer on low speed, beat until smooth.
- Pile the mixture into the potato shells.
- Place in a 2-quart rectangular baking dish. Drizzle potatoes with remaining 1 tablespoon melted butter. Sprinkle with paprika, if desired.
- Bake in 425°F oven about 20 minutes or until light brown. Serve with dill sprigs and lemon wedges, if desired.
- Make ahead tip:.
- Prepare potatoes but do not bake. Cover and chill up to 24 hours. Bake, covered, for 20 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Serve as above.
Nutrition Facts : Calories 135.8, Fat 7.7, SaturatedFat 4.8, Cholesterol 20.2, Sodium 61.5, Carbohydrate 15.7, Fiber 1.4, Sugar 1.1, Protein 1.7
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