Best Garlic Lemon Double Stuffed Chicken Recipes

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GARLIC LEMON DOUBLE STUFFED CHICKEN~ROBYNNE



Garlic Lemon Double Stuffed Chicken~Robynne image

I found this recipe on Allrecipes.com. It is delicious and even my husband who isn't fond of cream cheese loves it!

Provided by Robynne Glenn

Categories     Chicken

Time 50m

Number Of Ingredients 11

8 boneless, skinless chicken breast halves
1 8 ounce package cream cheese, cut into 1/2 inch slices (i use less)
8 oz cheddar cheese, cut into 1/2 inch slices
1 c milk
1 1/2 c italian bread crumbs (i use 1/2 panko bc)
1/2 c romano cheese, grated
1 Tbsp minced garlic (i use more)
3/4 c butter, melted
2 Tbsp lemon juice
1/2 tsp garlic salt, or to taste
1/2 tsp paprika (optional)

Steps:

  • 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, or roll up if you prefer. 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.

GARLIC-LEMON DOUBLE STUFFED CHICKEN



Garlic-Lemon Double Stuffed Chicken image

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!

Provided by CHRCAMILLO

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 50m

Yield 8

Number Of Ingredients 12

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 ½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 tablespoon minced garlic
¾ cup butter, melted
2 tablespoons lemon juice
½ teaspoon garlic salt, or to taste
½ teaspoon paprika

Steps:

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

Nutrition Facts : Calories 641.8 calories, Carbohydrate 19 g, Cholesterol 183.5 mg, Fat 44.7 g, Fiber 1.2 g, Protein 40.4 g, SaturatedFat 26 g, Sodium 1048.9 mg, Sugar 3.1 g

GARLIC-LEMON DOUBLE STUFFED CHICKEN



GARLIC-LEMON DOUBLE STUFFED CHICKEN image

Number Of Ingredients 12

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 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)

Steps:

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

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