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Garlic-Lemon Double Stuffed Chicken

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I feel like chicken tonight! This low carb (not to be confused with low calorie) dish will knock your chicken-socks off!

Garlic-Lemon Double Stuffed Chicken

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! Prep Time: approx. 20

Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 50 Minutes. Makes 8 servings.



<HR noShade><TABLE cellSpacing=0 cellPadding=0 width=550 border=0><TBODY><TR><TD vAlign=top>oil, for greasing pan

8 boneless, skinless chicken

breast halves

1 (8 ounce) package cream

cheese, cut into 1/2 inch slices

1 (8 ounce) package Cheddar

cheese, cut into 1/2 inch slices

1 cup milk

1 1/2 cups Italian seasoned

</TD><TD vAlign=top> bread crumbs

1/2 cup grated Romano cheese

1 tablespoon minced garlic

3/4 cup butter, melted

2 tablespoons lemon juice

1/2 teaspoon garlic salt, or

to taste

1/2 teaspoon paprika (optional)

</TD></TR></TBODY></TABLE>

Directions

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.

 

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