Cheese-Topped Lemon Chicken Breasts Recipe

4.5 6 10
Cheese-Topped Lemon Chicken Breasts Recipe
Cheese-Topped Lemon Chicken Breasts Recipe photo by Taste of Home
Publisher Photo

Cheese-Topped Lemon Chicken Breasts Recipe

Read Reviews
4.5 6 10
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

4 ounce-weight: 290 calories, 18g fat (10g saturated fat), 105mg cholesterol, 851mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 29g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cheese-Topped Lemon Chicken Breasts in Simple & Delicious September/October 2009, p25

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Reviews forCheese-Topped Lemon Chicken Breasts

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beccakat1 User ID: 2436136 69389
Reviewed May. 7, 2014

"Love this recipe, except without the cheese. I make it frequently."

MY REVIEW
npeetz User ID: 6373243 207853
Reviewed Nov. 25, 2012

"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!!"

MY REVIEW
sachin_jain User ID: 4699743 140280
Reviewed Jul. 8, 2011

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

MY REVIEW
ericajo2001 User ID: 5000271 109456
Reviewed Feb. 10, 2011

"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."

MY REVIEW
ivypoet User ID: 4483226 138502
Reviewed Aug. 10, 2010

"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!"

MY REVIEW
cjcraig4655 User ID: 2512365 77361
Reviewed Sep. 5, 2009

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

CC"

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