Ingredients:
Oil for greasing pan
8 boneless, skinless chicken breast halves
1 pkg. (8 oz.) cream cheese, softened
1/2 tsp. garlic salt
1/2 tsp. paprika
1 pkg. (8 oz.) cheddar cheese, cut into 1/2 inch slices
1 c. milk
1 1/2 c. Italian seasoned bread crumbs
1/2 c. grated Romano cheese
1 Tbsp. minced garlic
3/4 c. butter, melted
2 Tbsp. lemon juice
Directions:
Preheat oven to 350 degrees. 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.
In a small bowl, mix together cream cheese, garlic salt and paprika. Mix well.
Spread 1-2 Tbsp. cream cheese in the middle of each breast along with cheddar cheese slice. Close again as if closing a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine bread crumbs and Romano cheese. Carefully dip each breast first into milk, then in bread crumb mixture, patting lightly 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. Drizzle evenly over chicken.
Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
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