Skip to main content

Garlic-Lemon Double Stuffed Chicken

This is one of our all-time fave recipes. It is so delicious, and really easy to make esp once you've made it over and over and over :) Also sometimes I make chicken nuggets with the breading recipe, just no filling. Also we only ever use panko (japanese breadcrumbs) and just spice our own.

Garlic-Lemon Double Stuffed Chicken


  • 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)
Preheat oven to 350 degrees F. 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. ( i use all seasons salt)

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Comments

Popular posts from this blog

Product Review

Keith and I made a pact awhile ago to try new things. Every week we attempt to try one new thing we have previously never had, or been scared to try or whatever. And it's been awesome, we've been enjoying so many things that we've been missing out on, and Mairi of course loves anything LOL so she benefits from it as well. A few weeks ago while grocery shopping, I spotted this jar of Tikka Masala. I was like, hmm, that looks good and healthy and nice to have for the times I don't want to cook or whatever. I grabbed it, bought and promptly threw it in the back of my cupboard. Keith busted it out tonight, and made a FABULOUS chicken and quinoa dish (we are obsessed with quinoa, did you know it's like BREASTMILK? and you all know how i feel about that :P It's a complete protein with an essential amino acid balance close to breastmilk!) and wow. Now I want to make it, and so shortly I'll be trying out a recipe for it, but in the meantime, if you come across this...

Another Job!!!

I decided recently that while I adore teaching and training hooping, the passion for me lies in HOOPING, not in being a FITNESS instructor, kwim? So I have been reevaluating what that means for me/our business etc. I decided I wanted to focus more on the nutrition component for the morbidly obese/those just changing their lifestyles to prioritize healthy eating for the long term. I have many things already in place, as this has been on my heart since I changed my lifestyle-I am in my junior year of completing my degree in Exercise Science with a specialty in nutrition. I am SafeServ certified. I am a certified Nutrition and Wellness Consultant. So on and so forth. Once I decided this (literally last week, I finally just accepted this was on my heart, even though it feels scary, this "unknown"-I know how to be a fitness instructor after almost 4 years!!). It also feels scary because it means I will only teach hoop classes and not contribute towards our business with any of ...

Buffalo Chicken Chili Mac

This was a staple when pregnant with Eli. It's a Rachel Ray recipe that Krysten intro'd me too, THANK YOU. So, so much. Buffalo Chicken Chili Mac 2 tablespoons extra-virgin olive oil (EVOO) 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits *note, I use precooked Wegman's frozen grilled chicken breasts, so that cuts down on work LOL* 1 large onion, chopped (I use like 4 onions b/c we love them so very, very much) 5 large cloves garlic, finely chopped or grated 1 tablespoon smoked paprika(i used regular if I don't have smoked, I also sometimes use 1T all seasons salt, that's my FAVE way!) 1 bay leaf Salt and freshly ground black pepper 2 cups chicken stock 1/4 to 1/2 cup hot sauce/buffalo wing sauce, depending on how hot you like it 1 15-ounce can crushed tomatoes 1 pound whole wheat elbow macaroni(i use any fusilli) 1/2 cup pepper jack cheese 1/2 cup blue cheese Preheat broiler and place a large pot of salted water ov...