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!
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 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)
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Preheat oven to 180 degrees C. Lightly coat a large, shallow baking dish with oil.
Slice each breast in half horizontally through the centre, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the centre 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 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.
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.
Bake in preheated oven for 30 minutes, or until no longer pink in centre and juices run clear.
Used different ingredients.
I made some slight alterations to this recipe. I used cream cheese out of the jar, tasty cheese sliced instead of the cheddar, i added spinach leaves in between the cheese spread and cheese slices and instead of using bread crumbs i just sprinkled parmesan cheese top and bottom of the chicken with a touch of paprika. Other than not sprinkling garlic salt over the chicken, I didn't make any amendments to the sauce. - 25 Jul 2009