Email to Wendy T      

Recipe Categories: WendyIA's HOME PAGEAmishRecipes APPETIZERS Asparagus AsparagusLasagna BabyShowerRecipes Bake_off_cookiesdesserts BarsandBarcookies BBQ BEVERAGES BeveragesWithAlcohol Biscotti Biscuits Bisquickrecipes BloggerRecipes BREAD BreadMachineRecipes BREAKFAST BreakfastBreads Brownies Brunch BurgerstoBragAbout Cakes CAKESandPIES CampingandCrabbing CANDY Candy CannedTunaSalmon Carlie_Projects CASSEROLES CelebrityRecipes Cheesecakes Chicken Chocolate ChristmasCandiesandtreats Cobblers COFFEECAKES CoffeeDrinks ComfortFoods COOKIES CookingTipsandInstructions CookOffWinners CopyCatRecipes CrackerBarrel CROCKPOT Cultural Cupcakes DeepFatFried DESSERTS DiabeticRecipe DietingFoods Entree FallRecipes FISHandSEAFOOD Fondues Frostings FRUIT FruitSpreads Fudges GermanFood GordylovesSpam Grilling Halloween Hawaiian HolidayDinners HomemadeHealth Household_Cleaners Icecream IceCreamToppings INANDOUTOFTHEKITCHEN INeedToTryThese JAMSandJELLIES JelloSalad Kahlua Kids LayeredDessert MainDishPies Makeyourownmixes MEATS MexicanFood Mixesforgiftgiving Muffins NonFoodRecipes Norwegian OneDishMeals OregonCoastMeals PamperedChefRecipes PASTA Pies Pizzas POPCORN PorkChops Potatoes PUDDING Quiches Recipeexchange Recipesforblog Rhurbarb RICE SALADandDRESSING SaladDressings Salads SANDWICHES SAUCES Seafood SideDishes SNACKS SOUPSandSTEWS Soupsbycrockpot Spreadsanddips SweetRolls Thanksgiving Topsecretrecipes TupperwareRecipes VEGETABLES VEGETARIAN WendysFavorites WhatAmandaandTaylorlove What_Carlie_Loves

Blue Cheese and Lemon Chicken




Source of Recipe


My sister Camille


List of Ingredients




1 1/3 cups sour cream

6 ounces mild blue cheese, crumbled (about 1 heaping cup)

1 T grated lemon zest

¼ cup freshly squeezed lemon juice

3 T minced fresh parsley (I’ve skipped this a few times and it’s still fine; especially if it simplifies things for you)

½ cup all purpose flour

2 t dried rosemary, crumbled

1 t salt

1 t freshly ground black pepper

6 boneless, skinless chicken breasts (about 2 ½ to 3 pounds)

3 T unsalted butter

3 T olive oil

2 cups fresh bread crumbs (When in a pinch just use the store bought bread crumbs, they are fine.

½ cup unsalted butter, melted

½ cup freshly grated Parmesan cheese



Preheat the oven to 350 degrees. Lightly butter or oil a baking dish large enough to hold the chicken breasts in a single layer.



Stir together the sour cream, blue cheese, lemon zest, lemon juice, and parsley in a medium bowl and se aside. Combine the flour, rosemary, salt and pepper in a shallow dish and stir to mix. Dredge the chicken in the flour mixture, coating the breasts evenly and patting to remove excess flour.



Heat the butter and oil in a large skillet over medium high heat until it is just starting to brown. Add the chicken and cook until browned, about 4 minutes per side (cook the chicken in batches if they don’t easily fit in the skillet: the skilled should not be crowded. Transfer the chicken to the baking dish, skin side up if using breasts with skin. Spread the blue cheese mixture evenly over the chicken.



Combine the bread crumbs, melted butter, and Parmesan cheese in a medium bowl and stir to mix. Sprinkle the bread crumb mixture over the chicken and bake until the topping is nicely browned and the chicken is cooked through (juices run clear when pierced in the thickest part with the tip of a knife). About 20 minutes.



Makes 6 servings.





Recipe