Ricky and I enjoy this recipe. It's usually a company dish as it can be a little bit time intensive and is rich and high in calories. However, it's very good and worth the time and calories for a treat now and again. We are having it for dinner tonight; originally Ricky's sister and her husband were going to join us, but Joe had a meeting that ran late so it will be just the two of us. Instead, they'll come over tomorrow night with pizza!
Double Stuffed Chicken
8 boneless, skinless chicken breast halves
1 8oz pkg cream cheese, cut into 8 1 oz pieces
8 1 oz pieces of cheddar cheese (8 oz total)
1 cup milk
1.5 cups italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tbs garlic, minced
3/4 cup butter
2 tbs lemon juice
1/2 tsp garlic salt, or to taste
1/2 tsp paprika
Preheat oven to 350 F (175 C). Lightly coat 9x13 pan with non stick spray or oil.
Butterfly each chicken breast so that it opens like a book. Place one slice each of cheddar and cream cheese between the "pages" of the chicken. Close.
Pour milk in shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Dip each breast in the milk, then in the breadcrumb mixture, patting lightly to be sure it sticks. Be sure each breast is firmly coated. Place chicken breasts side by side in baking dish in a single layer, being sure cut edge is sealed.
Melt butter in saucepan. Add lemon juice and garlic; stir to blend. Drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using (I never do).
Bake for 30 minutes, or until no longer pink in center and juices run clear.
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