Y’all this chicken is SO GOOD! It has everything! It’s a symphony of flavors: chicken, cream cheese, melted cheddar, a crispy breading, lemon, and garlic…oh man. We really loved this dish!
I was a little apprehensive about this recipe because I’ve made several dishes like this before where you have to take a chicken breast and cut a pocket into it or fillet it open. And usually, they are difficult to do. I always end up slicing through it all the way on accident, or poking a hole in the meat where all the stuffing falls out, or making the pocket not big enough. However, surprisingly, this time it worked perfectly…and on all 4 chicken breasts! In other words, I learned just how useful a truly sharp knife is in the kitchen. In the past, my problem was not having a sharp knife or the right sized knife. For Christmas, I got a new knife block, and now filleting open a chicken breast is a cinch! Oh how I regret all those times in the past where I struggled for no reason…
Anyways, the recipe posted below is the original, but I’ll tell you about a couple changes I would make if I were to do it again. First of all, make sure that you have large breasts (hahahaha) because if you don’t, it will be very difficult to fit all the stuffing inside. Next, I think you could easily reduce some of the calories in this dish. It calls for 6 Tbsp of butter, but I thought that was too much. Most of the melted better stayed in the baking dish anyways and wasn’t even on the food. I would use less butter, and I would gently brush it on rather than pouring it. That way you can control how much (or how little) goes on each breast. Lastly, instead of mixing the minced garlic in with the melted butter, I’d spread it on separately. All my garlic was clumped together in the bowl with the butter mixture, and it came out in one big heap. Then I had to just scoop it up and spread it out myself. Next time I make this (and there WILL be a next time because it was awesome) I’ll try to remember all of these modifications, and it will be EVEN BETTER!
Garlic Lemon Double Stuffed Chicken
Source: All Recipes
4 boneless, skinless chicken breasts
1/2 (8 ounce) package cream cheese, cut into 1/2 inch slices
1/2 (8 ounce) package cheddar cheese, cut into 1/2 inch slices
1/2 c milk
3/4 c Italian seasoned bread crumbs
1/4 c grated Romano (or Parmesan cheese)
6 Tbsp butter, melted
1 1/2 t minced garlic
1 Tbsp lemon juice
1/4 t garlic salt, or to taste
Preheat oven to 350 degrees F. Lightly coat a large, shallow baking dish with non-stick spray.
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 (or parmesan) 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.
Combine butter, lemon juice, and garlic, and drizzle evenly over chicken. Season breasts with garlic salt.
Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.