Garlic-lemon double stuffed chicken breasts

    (1227)
    50 mins

    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!


    1020 people made this

    Ingredients
    Serves: 4 

    • oil, for greasing baking dish
    • 4 boneless, skinless chicken breast halves
    • 125g cream cheese, cut into four slices
    • 125g Cheddar cheese, cut into four slices
    • 1/2 cup (125ml) milk
    • 3/4 cup (75g) seasoned or plain bread crumbs
    • 125g grated Parmesan cheese
    • 2 cloves garlic, minced or finely chopped
    • 100g butter, melted
    • 1 lemon, juiced
    • 1/4 teaspoon salt, or to taste
    • 1/4 teaspoon paprika (optional)

    Directions
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 175 degrees C. Lightly coat a large, shallow baking dish with oil.
    2. Slice each breast 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 Parmesan. 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.

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    Reviews and ratings
    Global ratings:
    (1227)

    Reviews in English (852)

    by
    409

    Made this for dinner last night, what can I say . . .EXCELLENT! The only changes I made were I added 1 1/2 tablespoons of lemon juice instead of just 1 tablespoon (this was a recipe for 4) and to be honest, I think next time I will add even more lemon. We like that lemon flavor!! Also, I used cheddar (hard) slices and I think I will do the shredded cheddar and I will try and spread the cream cheese on (instead of chunky). Maybe that will prevent it from oozing out!! Overall, this is an excellent recipe and VERY flavorful and to be honest, VERY easy to make. . .a must try for any household!  -  13 Sep 2004  (Review from Allrecipes US | Canada)

    by
    332

    Very tasty!!! I did what one reviewer suggested and pounded the chicken flat, filled with cheese, and then roll up (securing with toothpicks). I also used Parmesan instead of Romano. This was so easy. Will do MANY more times :-)  -  24 Aug 2004  (Review from Allrecipes US | Canada)

    by
    275

    Good, but as others suggested and I wished I would have listened, is cut the cream cheese in half because it was a little overwhelming. Other than that, we enjoyed. Thanks  -  12 Dec 2005  (Review from Allrecipes US | Canada)

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