Garlic Stuffed Chicken

Jazz up your chicken dinner with garlic, lemon zest, and fresh parsley. Serve this dish with brown rice and a side salad for a complete meal.

Yield

4 servings

Serving size

1/4 of recipe (231g)

Rating

3.64 of 5 (36 ratings)

Food groups

• Protein Foods: 4 ounces

Ingredients

• 2 cups water
• 8 cloves garlic clove (unpeeled)
• 6 tablespoons fresh parsley (chopped, divided)
• 1 teaspoon lemon zest (grated)
• 1 teaspoon sodium-free seasoning blend
• 4 chicken breast
• 1/4 cup reduced sodium chicken broth
• 2 tablespoons fresh lemon juice

Directions

1. Wash hands with soap and water.
2. In a small saucepan, bring water to a boil.
3. Add garlic; cook for 10 minutes.
4. Drain garlic, peel and cut into thin slices.
5. In a small bowl, combine garlic, 1/2 cup of chopped parsley, lemon zest, and seasoning.
6. Mix well.
7. Loosen skin from each chicken breast to form a pocket.
8. Place about 1 teaspoon of garlic mixture under skin of each breast.
9. Heat a large nonstick skillet over medium-high heat.
10. Add chicken skin-side down; cook until golden, about 4 minutes.
11. Turn chicken; reduce heat to medium.
12. Cover and cook until no longer pink in center, about 10 to 12 minutes.
13. Transfer chicken to a plate.
14. Wipe any fat away from the skillet.
15. Add remaining chopped parsley, broth, and lemon juice to pan.
16. Bring to a boil; cook for 1 minute.
17. Spoon mixture over chicken.

Nutrition per serving

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Source

Recipe by: Seat Pleasant/ University of Maryland Health Partnership

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/garlic-stuffed-chicken. Federal works are public domain in the United States.