garlic lemon double stuffed chicken~robynne
I found this recipe on Allrecipes.com. It is delicious and even my husband who isn't fond of cream cheese loves it!
prep time
20 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 8 - boneless, skinless chicken breast halves
- 1 - 8 ounce package cream cheese, cut into 1/2 inch slices (i use less)
- 8 ounces cheddar cheese, cut into 1/2 inch slices
- 1 cup milk
- 1 1/2 cups italian bread crumbs (i use 1/2 panko bc)
- 1/2 cup romano cheese, grated
- 1 tablespoon minced garlic (i use more)
- 3/4 cup butter, melted
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic salt, or to taste
- 1/2 teaspoon paprika (optional)
How To Make garlic lemon double stuffed chicken~robynne
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Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
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Step 2Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book, or roll up if you prefer. Set aside.
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Step 3Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
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Step 4Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
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Step 5Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
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