Lemon Garlic Double Cheese Stuffed Chicken Breast Recipes

DOUBLE STUFFED CHICKEN WITH LEMON AND GARLIC

Steps:

• Preheat the oven to 350º F. Lightly spray a large, shallow baking dish with Pam cooking spray.
• 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 piece and place chopped mushrooms between them.
• Close the breasts and set them aside.
• Pour the skim milk into a shallow bowl. In a separate bowl, place the breadcrumbs and Romano cheese. On a plate, place the flour and season with salt and pepper.
• Carefully dip each breast first into the milk, then into the flour
• Then dip into the egg whites and finally into the bread crumbs.
• Place breasts side by side in a single layer in the baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice, lemon zest and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

LEMON GARLIC DOUBLE CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat your oven to 350 degrees F. Spray a cooking sheet ( if desired, my cookie sheets are non-stick) with cooking spray.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through.
• Place one slice each of the old cheddar and the cream cheese in the center of each breast, top with 1 tbsp green onion and then close the top of the breast over it. Set aside.
• Pout the milk into a small shallow bowl that you can fit the chicken in.
• In a separate bowl, combine breadcrumbs, garlic and Romano cheese. Carefully dip each breast first in milk, then into the breadcrumb mixture, patting lightly to firmly coat. Get a good coating!
• Try to tuck the edges under to close up the chicken breast and use a toothpick if you need to ( or three, I'm known to go crazy) to hold them together. The more you can get them closed, the less cheese you lose!
• Melt the butter in a microwave safe measuring up, then add in the lemon juice. Pour evenly over the chicken breasts.
• Salt and pepper the breasts.
• Bake in the preheated oven for 30-40 minutes, or until no longer pink in center and juices run clear.