Cheese-Topped Lemon Chicken Breasts

Cheese-Topped Lemon Chicken Breasts could be just the gluten free recipe you've been looking for. This recipe serves 4 and costs $1.59 per serving. This main course has 311 calories, 31g of protein, and 19g of fat per serving. It is brought to you by Taste of Home. 22 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 20 minutes. A mixture of butter, skinless boneless chicken breast halves, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a good spoonacular score of 52%. Users who liked this recipe also liked Chicken Breasts Stuffed With Artichokes Lemon and Goats Cheese, Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese, and Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

3 tablespoons butter

3/4 cup shredded Colby cheese

1/4 cup lemon juice

1/4 teaspoon pepper

1/4 teaspoon salt

4 boneless skinless chicken breast halves (4 ounces each)

2 tablespoons soy sauce

Equipment:

frying pan

Cooking instruction summary:

Directions Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear. Remove from the heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Yield: 4 servings. Originally published as Cheese-Topped Lemon Chicken Breasts in Simple & DeliciousSeptember/October 2009, p25 Nutritional Facts 1 chicken breast half equals 290 calories, 18 g fat (10 g saturated fat), 105 mg cholesterol, 851 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear.

2. Remove from the heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted.


Nutrition Information:

Quickview
311k Calories
31g Protein
19g Total Fat
2g Carbs
8% Health Score
Limit These
Calories
311k
16%

Fat
19g
30%

  Saturated Fat
11g
69%

Carbohydrates
2g
1%

  Sugar
0.67g
1%

Cholesterol
118mg
40%

Sodium
1004mg
44%

Get Enough Of These
Protein
31g
62%

Vitamin B3
12mg
61%

Selenium
40µg
57%

Vitamin B6
0.89mg
45%

Phosphorus
366mg
37%

Calcium
181mg
18%

Vitamin B5
1mg
17%

Potassium
490mg
14%

Vitamin B2
0.23mg
13%

Vitamin A
544IU
11%

Magnesium
40mg
10%

Zinc
1mg
10%

Vitamin C
7mg
9%

Vitamin B12
0.45µg
8%

Vitamin B1
0.09mg
6%

Iron
0.85mg
5%

Manganese
0.08mg
4%

Vitamin E
0.55mg
4%

Folate
14µg
4%

Copper
0.06mg
3%

Vitamin D
0.42µg
3%

Vitamin K
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Sunday Supper: Clam and Chorizo Stew

Serious Eats

Skinny Coconut Shrimp

Skinny Mom

Peanut Butter Toast with Berries and Honey

Renee's Kitchen Adventures

Homemade Apple Pie Spice Mix

Premeditated Left Over

Cuban Black Bean Stew

Mother Rimmy