Description
Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe – believe me, I know!
Ingredients
- oil, for greasing pan
- 8 boneless, skinless chicken breast halves
- 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
- 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
- 1 cup milk
- 1 ½ cups Italian seasoned bread crumbs
- ½ cup grated Romano cheese
- 1 tablespoon minced garlic
- ¾ cup butter, melted
- 2 tablespoons lemon juice
- ½ teaspoon garlic salt, or to taste
- ½ teaspoon paprika (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large
- shallow baking dish with oil.
- Butterfly 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. Set aside.
- Pour 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.
- Melt 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.
- Bake in preheated oven for 30 minutes
- or until no longer pink in center and juices run clear.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8