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.


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.


*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 ~ 

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