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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.
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.