This recipe is definitely NOT LOW FAT!! Yikes! But...of course...delicious. I didn't take a picture of my last 2 creations, so you'll have to enjoy the pictures provided by the original websites if you're curious.
Make this! You won't regret it!
Garlic-Lemon
Double Stuffed Chicken
4 boneless, skinless chicken breasts
4 oz. cream cheese, cut into 4 slices
About 8 oz Cheddar Cheese cut into 4 slices or grated
1 C. milk
1 C. Italian seasoned bread crumbs
½ C. Panko bread crumbs
½ C. grated Parmesano Romano cheese (or regular parmesan
cheese)
1 Tbsp. minced garlic
¾ C. butter, melted
4 Tbsp. lemon juice
½ tsp. garlic salt, or to taste
½ tsp. paprika (optional)
Preheat oven to 350 degrees F. Coat a large casserole dish or 9x13 pan with
cooking spray.
Butterfly each breast by slicing in half horizontally
through the center, cutting almost but not completely through (or pound really
thin so you can stuff the chicken breast and roll up). Place one slice of cheddar cheese and cream
cheese inside each chicken breast. Close
each chicken breast and set aside (or if pounded thin, then roll up and secure
with toothpicks).
Pour milk in a shallow bowl. In a separate bowl, combine both breadcrumbs
and Parmesano Romano cheese. Dip each
chicken breast in the milk, then the breadcrumbs (pat lightly to coat them
better if needed). Place breasts side by side in a single layer in casserole
dish, tucking edges under to seal.
Melt butter. Stir
in lemon juice and minced garlic.
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 the center and juices run clear
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