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Cheese-Topped Lemon Chicken Breasts Recipe

Cheese-Topped Lemon Chicken Breasts Recipe photo by Taste of Home

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Looking for a new way to fix chicken? This easy recipe is a must-try! If you don't want to shred the Colby cheese, you could substitute packaged shredded Colby-Monterey Jack cheese instead. Renee Mitchell - McChord AFB, Washington

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Cheese-Topped Lemon Chicken Breasts Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/4 cup lemon juice
2 tablespoons soy sauce
3/4 cup shredded Colby cheese

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.

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.

Originally published as Cheese-Topped Lemon Chicken Breasts in Simple & Delicious September/October 2009, p25

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Cheese-Topped Lemon Chicken Breasts

Cheese-Topped Lemon Chicken Breasts

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Reviewed on Nov. 25, 2012 by npeetz

I love this recipe! Very easy & Quick to make!! Made it for my family at home and than had a weekend to make it for my cousin and they all loved it as well!!

Reviewed on Jul. 08, 2011 by sachin_jain

I tried this recipe and it was so delicious!!!

Reviewed on Feb. 10, 2011 by ericajo2001

Quick & easy to make. I used cheddar instead of Colby. The sauce is a little strong so next time I will just serve it with less sauce.

Reviewed on Aug. 10, 2010 by ivypoet

A definite favourite at our house! I didn't have any Colby cheese on hand when I made it the first time so I used cheddar instead. I've made this many times and it's always good!

Reviewed on Sep. 05, 2009 by cjcraig4655

I love this recipe, but like it with extra sauce, over rice. Also prefer it without the cheese.