Stuffed Lemon Chicken

Where most people see chicken as a boring piece of poultry, I see a canvas for creativity. One of my favorite things to do with chicken is to STUFF it ! An old classic I go back to allot is filling the chicken with cheese and ham then baking it in a sea of lemons and broth. It’s flavorful and truly adaptable to anyone’s preference on fillings and not to mention super simple.

Ingredients:

Salt, Pepper, Garlic Powder, Paprika, Olive Oil

Lemon – Sliced up – Then those slices cut in ½.

Lemon – Whole cut in half – Seeds Removed

2 Garlic Cloves – Chopped

Sprig of Rosemary – Detach Leaves

½ Cup Dry White Wine

½ Cup Low Sodium / Organic Chicken Broth

(2) Large Boneless Chicken Breasts

(2) Pieces of Boars Head Low Sodium Ham – Don’t get cut too thin.

*When stuffing the chicken each piece should be cut in ½ so you will then have four pieces total to work with.

(2) Pieces of Boards Head Provolone – Don’t get cut too thin.

*When stuffing the chicken each piece should be cut in ½ so you will then have four pieces total to work with.

Directions – Prepping the Baking Dish

– Pour the white wine and the chicken broth into the dish.

– Sprinkle the garlic, lemon slices and rosemary all over in the dish.

Directions – Putting the Chicken Together:

– Wash and clean the chicken breasts of any fat or nerve.

– Season the chicken breasts by tossing them around in a bowl with a sprinkle of salt, pepper and the garlic powder.

– Filet the chicken breasts down the middle but do not cut all the way through.

– Open each piece of chicken like a book and lay flat on a cutting board.

– Take one piece of provolone and lay onto the right side chicken piece.

– Take one piece of ham and lay onto the right side of chicken piece.

– Repeat the above two steps until in total there are (2) ham and (2) cheese pieces stacked on the right side chicken piece.

– Now fold over the left side onto the right side so the “book” is now closed and the cold cuts are stuffed into the breast.

– Now lay each stuffed breast piece into the baking dish.

– Take the two ½’s of the whole lemon and squeeze the juice from them all over the chicken and into the liquid in the baking dish.

– Sprinkle some paprika on top of each chicken breast and then drizzle some olive oil over the top.

Baking Directions:

– Place the backing dish in a pre-heated oven at 375 degrees and cook for 40 – 60 minutes or until chicken is cooked through.

– Be sure to drizzle some of the juices from the baking dish onto the chicken when serving.

Enjoy! 

*You can always swap out the ham for asparagus or roasted peppers. I’ve done salami, provolone and roasted peppers and it was delicious. I kept the lemon out of the picture though and swapped out the white wine for red and kicked up the baking liquid with more garlic and hot pepper flakes. 

*The photo you see here I served homemade red mash as the side but you can serve with roasted potatoes, a mixed tomato salad or even wild brown rice.

~ A.M.A ~ 

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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