Thursday, May 2, 2013

Garlic-Lemon Double Stuffed Chicken

This recipe is adapted from

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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