ROAST CHICKEN WITH HERB CHEESE, CHILI, AND LIME STUFFING
This is a winner with family and friends. It's full of lovely flavours. I've made it with bone-in, skin-on chicken breasts as well, and just reduced the stuffing ingredients and cooking time to suit.
Provided by Alison J.
Categories Whole Chicken
Time 1h50m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Use the point of a knife and your fingers to carefully separate the skin from the meat of the chicken across the breast and over the tops of the legs. Just loosen the skin with the knife, then carefully run your fingers underneath. Try not to tear the skin.
- Grate the lime and beat the rind into the cream cheese along with the chopped pepper.
- Pack the cream cheese stuffing under the skin of the chicken, using a teaspoon, until fairly evenly distributed.
- Push the skin back into place, then smooth out the stuffing into an even layer by gently rubbing your hands over the skin.
- Put the chicken in a roasting pan and squeeze the juice from the lime all over top.
- Roast for 1 1/2 hours, or until the chicken is cooked through. If the top of the chicken becomes too browned, cover the chicken with foil towards the end of the cooking time.
- Carve the chicken, spoon the pan juices over top, and serve.
Nutrition Facts : Calories 513.9, Fat 37.2, SaturatedFat 10.6, Cholesterol 171.1, Sodium 160.5, Carbohydrate 2.2, Fiber 0.5, Sugar 0.7, Protein 40.4
LIME HERB CHICKEN
"This is a tangy recipe for chicken," writes Jennifer Partin of Repton, Alabama. "The lime juice is key."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; marinate for 15 minutes. Set aside remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat for 40-45 minutes or until juices run clear, basting occasionally with 1/2 cup reserved marinade. Brush remaining marinade over chicken just before serving.
Nutrition Facts : Calories 313 calories, Fat 20g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 463mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein.
LIME HERB MARINATED CHICKEN
A simple Chicken & rice recipe from Uncle Ben's Marinating time is 30 minutes not included in prep time.
Provided by Barb G.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in soy sauce, lime juice & zest, cilantro and ginger for 30 minutes.
- Prepare rice according to package directions.
- Heat 2 tablespoons sesame oil in saute pan over medium-high heat and cook chicken.
- Remove chicken and set aside.
- Add remaining 1 tablespoon of sesame oil and saute red pepper and green onions.
- Serve Chicken with Rice, top Chicken with pepper and onions.
Nutrition Facts : Calories 426.1, Fat 13.8, SaturatedFat 2.2, Cholesterol 75.5, Sodium 2156, Carbohydrate 41.1, Fiber 2.1, Sugar 2.4, Protein 32.8
ROASTED LIME CHICKEN
The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
LEMON HERB STUFFED CHICKEN BREASTS
The lemony flavour of this dish goes well with plain white rice or mashed potatoes. Lemon thyme is what is asked for but you can use regular thyme and it is still delicious.
Provided by MarieRynr
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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- In a mixing bowl, combine the cream cheese with the parsley, dill, chives and garlic and mash together using a spatula until mixed.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit. Divide the cream cheese mixture evenly amongst the four breasts and spread across the surface of one side (leaving the other half empty to fold over the filling). When all four breasts are topped on one side, fold the empty half over the filling to make a stuffed breast. Sprinkle each stuffed and closed breast with salt and pepper, flip them over and sprinkle the bottom side as well.
- In a large skillet, add the oil and bring over medium-high heat. Working in batches of two at a time so as not to crowd the pan, add the stuffed chicken breasts to the pan and cook for about 1-2 minute(s) until the bottoms are seared golden. Flip the breasts and cook for another minute on the other side to do the same. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 30 minutes until chicken is fully cooked through.
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