Again looking for a stuffed lemon pepper chicken recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious stuffed lemon pepper chicken should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of stuffed lemon pepper chicken, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare stuffed lemon pepper chicken delicious as long as you know the trick and how to make this dish you can be serving special.

Ingredients and seasonings must exist in make

1. Prepare 4 half pound boneless chicken breasts
2. Take 4 off the bone slices of ham
3. Use 4 slices coby jack cheese cut off the block
4. Prepare 1 package Campbell's lemon pepper dinner sauce
5. Prepare 12 x10 glass baking dish
6. Prepare 1 pound Jimmy Dean maple sausage

Place in a foil lined baking dish. Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Cheesy Stuffed Lemon Chicken Breasts Grease a large pan and set aside. Start off by preparing the stuffing.

How to make:process Stuffed lemon pepper chicken:

1. Preheat oven to 425 degrees Fahrenheit
2. Pan cook sausage
3. Cut chicken breasts down middle across with a knife from right to left
4. Put cheese on ham and put a small amount of sausage onto cheese.
5. Roll ham up and place into chicken breast.
6. Use a toothpick to hold chicken breasts together.
7. Pour Campbell sauce onto chicken breasts while in pan.
8. Cook for 40 mins. Remove toothpicks, remove and eat.
9. Enjoy! Use whatever side you wish. I made chicken stove top stuffing.
10. Done and ready to serve!

Pour the juice of the second lemon over the bird. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using. Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste.

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