Garlic-Lemon Double Stuffed Chicken

Garlic-Lemon Double Stuffed Chicken

754
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"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

50 m {{adjustedServings}} servings 642 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 40.4 g
  • 81%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

754
  1. 1070 Ratings

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Made this for dinner last night, what can I say . . .EXCELLENT! The only changes I made were I added 1 1/2 tablespoons of lemon juice instead of just 1 tablespoon (this was a recipe for 4) ...

Very tasty!!! I did what one reviewer suggested and pounded the chicken flat, filled with cheese, and then roll up (securing with toothpicks). I also used Parmesan instead of Romano. This was so...

Good, but as others suggested and I wished I would have listened, is cut the cream cheese in half because it was a little overwhelming. Other than that, we enjoyed. Thanks