Garlic Lemon Double Stuffed Chicken

 

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Garlic Lemon Double Stuffed Chicken

4 boneless, skinless chicken breast

1 (8 ounce) package softened cream cheese

1 (8 ounce) Cheddar cheese

1 cup milk

1 1/2 cups 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

1/2 teaspoon paprika

 

Preheat oven to 350 degrees

Lightly grease a shallow baking dish

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through

Mix Cheddar Cheese and softened cream cheese together in a small bowl

Add equal amounts to each chicken breast

Close and 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 the 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

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

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