New recipes

Herby Cheese Chicken recipe

Herby Cheese Chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

An italian style dish, very impressive for dinner parties! I usually serve this with new potatoes, carrots and 'green beans' as they are used a lot in Italian cookery - adds to the authenticity of the dish!

Stirlingshire, Scotland, UK

5 people made this

IngredientsServes: 4

  • 4 chicken breasts
  • 100g soft and creamy cheese with garlic and herbs
  • 8 rashers unsmoked back bacon

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Preheat theoven to 180 C / Gas 4.
  2. Cut slits into the chicken breasts through the middle, lengthways. Stuff each chicken breast with the cream cheese, pushing it right into the meat.
  3. Wrap each chicken breast in two rashers of bacon, taking care not to overlap the rashers, and put in a roasting tin.
  4. Bake in the centre of the oven for 25 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

Used different ingredients.I DIDN'T USE CREAM CHEESE JUST MATURE CHEESE.-04 Mar 2011

Was very nice, served with mashed potato and green beans. i cooked mine wrapped in foil though, the chicken was far less dry than previous attempts.-20 Dec 2011

Baked Parmesan Chicken Drumsticks

#parmesanchicken #parmesanchickenlegs #herbs #chickenwithherbs #herbychicken #chickenlegs #legpiece #quick #easy #recipe #delectable #dish #italiantouch #italian #creamy #cheesy #cheese #parmesan.
Hello people,.
We are back with another mouth watering chicken recipe with a unique Italian flavour. Crisp on the outside and succulent inside with smooth and creamy sauce made out of Parmesan cheese and cream. Give this delectable dish a try..��.
If you like this recipe give it a thumbs up..����.
Bye ��.
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.

Video taken from the channel: We Heart Cooking

Herby Greens and Beans with Chicken Meatballs

This bowl of herby greens and beans with chicken meatballs is pure green, herby power for an easy, healthy weeknight dinner. You’re going to love this herby greens and beans recipe.

Jump to Recipe

For this healthy dinner recipe I envisioned a bowl of herby, green goodness with fresh succulent chicken meatballs. The best part of this greens and beans recipe is that it can be made in one pot. Adding the chicken meatballs directly to the broth keeps them juicy and tender since they’ll absorb some of the broth.

Need some substitution suggestions for this greens and beans recipe?

  • Ground Chicken: Ground pork or ground turkey or plant-based crumbles
  • Herbs: You can change the flavor profile of this recipe pretty easily, but I would stick with a mix of leafy green herbs such as parsley, basil, dill, sage and scallions. In the spring, you could use spring garlic.
  • Baby Arugula: Baby spinach or chopped kale

I added a splash of heavy cream to the pot of herby greens and beans with chicken meatballs for a bit more richness, but you can omit if you want something that feels a little lighter.

You’re going to love this recipe for herby greens and beans. It’s easy to prepare, very filling, and leftovers work perfectly. The broth is so delicious, you hardly need the chicken meatballs at all but they still work perfectly in the broth.

Herb and hazelnut crusted chicken recipe

Hazelnuts add a new twist to this herb crusted chicken recipe. You can swap them for almonds, pecans or walnuts and this fragrant coating can also be used for turkey, lamb, rose veal or pork schnitzel.

This dish goes really well served with a crisp green salad and sautéed potatoes.

This recipe is from Too Good To Waste by Victoria Glass, published by Watkins Media.


  • 50 g blanched hazelnuts
  • 50 g breadcrumbs made from day-old bread
  • 2 large handfuls of mixed flat-leaf parsley, thyme and/or rosemary, leaves picked and finely chopped
  • 25 g finely grated Parmesan cheese
  • 1 finely grated zest of half a lemon
  • 2 large eggs, beaten
  • 2 tbsp plain/all-purpose flour
  • 2 skinless, boneless chicken breasts
  • 2 tbsp olive or sunflower oil, for frying
  • 1 pinch fine sea salt and freshly ground black pepper
  • 1.8 oz blanched hazelnuts
  • 1.8 oz breadcrumbs made from day-old bread
  • 2 large handfuls of mixed flat-leaf parsley, thyme and/or rosemary, leaves picked and finely chopped
  • 0.9 oz finely grated Parmesan cheese
  • 1 finely grated zest of half a lemon
  • 2 large eggs, beaten
  • 2 tbsp plain/all-purpose flour
  • 2 skinless, boneless chicken breasts
  • 2 tbsp olive or sunflower oil, for frying
  • 1 pinch fine sea salt and freshly ground black pepper
  • 1.8 oz blanched hazelnuts
  • 1.8 oz breadcrumbs made from day-old bread
  • 2 large handfuls of mixed flat-leaf parsley, thyme and/or rosemary, leaves picked and finely chopped
  • 0.9 oz finely grated Parmesan cheese
  • 1 finely grated zest of half a lemon
  • 2 large eggs, beaten
  • 2 tbsp plain/all-purpose flour
  • 2 skinless, boneless chicken breasts
  • 2 tbsp olive or sunflower oil, for frying
  • 1 pinch fine sea salt and freshly ground black pepper


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2


  1. Put the hazelnuts in a food processor and pulse until finely ground. Season generously with salt and pepper and mix in the breadcrumbs, herbs, Parmesan and lemon zest.
  2. Put the herby hazelnut mixture in a shallow dish. Whisk the eggs in a second shallow dish and put the flour in a third.
  3. Place a chicken breast between two sheets of baking parchment or cling film/plastic wrap and flatten with a rolling pin. Repeat with the other chicken breast.
  4. Dunk the chicken in the flour, then dust off the excess. Dip the chicken in the egg, then gently shake off the excess egg. Press the chicken into the herby hazelnut mixture until both sides are well coated. Repeat with the other chicken breast.
  5. Heat a splash of oil in a frying pan over a high heat. Add the chicken and immediately turn the heat down to medium. Press the chicken into the pan to help form an even crust. Cook for a few minutes, before turning the chicken over and turning up the heat briefly to crisp up the other side. Turn the heat down again to medium and cook for a few minutes until the crust is golden and toasted and the chicken is cooked through.
  6. You can keep the chicken warm in a low oven while you cook the other chicken breast if your pan isn&rsquot big enough to fit both at once.

You might also like:


Do you want to comment on this article? You need to be signed in for this feature

Creamy Chicken and Herb Skillet

Creamy Chicken and Herb Skillet is a crowd-pleasing, 15 minute chicken dinner recipe that's easy to whip up any night of the week!

This post may contain affiliate links.

I’ve got a total Monday meal for you today.

You know how it goes on Monday evenings. Work’s been a bear and by the time dinner rolls around, cooking something elaborate pretty much sounds like the most awful thing on the planet (who, me? Dramatic?) Enter Creamy Chicken & Herb Skillet.

This meal takes just 1 skillet and 15 minutes to make, and while you might have to stop by the store for 1 or 2 ingredients, I bet you’ve already got the rest on hand.

Chicken breasts are simply seasoned and sauteed then drizzled with a pan sauce made from spreadable herb cheese, chicken broth, lemon juice, and fresh herbs. This is a an awesome meal for springtime, or any season really, but the bright, herby flavors taste especially delicious around this time of year.

I’ve really gotten into using fresh herbs over the past year or so, as they’re a fantastic way to add lots of flavor to a dish for nearly no extra fat nor calories. Did you plant any herbs this spring? I’ve got oregano, sage, basil, thyme, and chives workin’ away!

Gluten-Free Steak House Pizza

Start the Creamy Chicken & Herb Skillet by sauteing 1lb chicken breasts that have been brushed with extra virgin olive oil and seasoned with salt & pepper in a large skillet over medium-high heat until cooked all the way through. Remove to plate then set aside.

Turn the heat down to medium then, in the same skillet, saute 1 large minced shallot in 1 Tablespoon extra virgin olive oil until softened, about 1 minute.

Next add 5oz spreadable herb cheese to the skillet.

I used Boursin spreadable cheese, but Laughing Cow or even herbed goat cheese would be fantastic. I love this stuff as it’s pre-seasoned and adds TONS of flavor to the dish for nearly no effort.

Next add 1/2 cup chicken broth and 1 Tablespoon lemon juice to the skillet.

Finally add 2 Tablespoons fresh chopped herbs and stir until smooth. I used chopped tarragon, but feel free to use any herb like basil, parsley, or chives. It really reawakens the herb flavor already in the cheese.

Place the chicken breasts onto plates then spoon the creamy herb sauce over the top. Pair with a veggie side, or piece of crusty bread, then serve!

Recipe Summary

  • 2 tablespoons chopped Italian flat leaf parsley
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon dried sage
  • 3 cloves garlic, minced
  • ¼ cup olive oil
  • ½ cup balsamic vinegar
  • salt and pepper to taste
  • 1 ½ pounds skinless, boneless chicken breasts

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.

Preheat grill to medium high heat OR set oven to broil.

Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Bolognese-Style Chicken Cutlets

1. In a saucepan, bring the milk and garlic to a gentle simmer over medium-low heat. Strain the hot milk into a medium bowl. In the same saucepan, melt the butter over medium-high heat. Add the flour whisk until blended. Cook for a minute or two, whisking constantly. Whisk in the hot milk season with salt, white pepper, and nutmeg. Add the cheeses and stir until melted, 1 to 2 minutes. Cover the sauce and keep warm over low heat.

2. Using a sharp knife and starting from the longer, wider side of each chicken breast, cut horizontally about three-quarters of the way through. Open each piece like a book to make 4 large cutlets. Using a meat mallet, pound the cutlets between sheets of plastic wrap to flatten each piece into an 1/8- to 1/4-inch-thick cutlet. In a shallow dish, season the flour with salt and pepper. In another shallow dish, season the eggs and beat until blended. In a third shallow dish, mix the breadcrumbs, cheese, herbs, and lemon zest.

3. In a large skillet, heat about 1/8 inch of olive oil over medium-high. Place a wire rack inside a rimmed baking sheet.

4. Coat the cutlets in the flour, then the eggs, and then the breadcrumbs, pressing so the crumbs adhere. Add 2 cutlets to the oil. Fry until deep golden, 5 to 6 minutes per side. Transfer to the wire rack. Repeat with more oil and the remaining cutlets.

5. Divide the cutlets among plates. Top with the cheese sauce. Top each cutlet with 2 gently furled slices of prosciutto. Serve with the salad, if desired.

Rach's Tip

To quickly make chicken cutlets, cut the breasts horizontally almost in half and open each like a book before you grab a mallet.

30 of Our Best Low-Carb Chicken Recipes

For whatever reason you might be following a low-carb diet, you’re probably quite familiar with seeing chicken on your plate for dinner frequently. The protein is an easy choice when selecting a main that’s low in carbohydrates while also being fairly straightforward to prepare. It’s also incredibly versatile. Whether you bring home boneless, skinless chicken breasts from the grocery store, or skin-on thighs, there’s nearly endless opportunity to turn them into a satisfying meal.

If you’re tired of the same old chicken recipes you’ve been turning to again and again, let us provide some inspiration. From casseroles and skillet dinners, to slow cooker meals and extra-quick options, here are 30 of our best low-carb chicken recipes.


To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand.

Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth.

Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.

Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool.

To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed.

Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes.

Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much.

Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve.