- Oil, for greasing pan
- chicken breast fillets 8 boneless, skinless
- Cream Cheese 8oz pack
- Cheddar Cheese 8oz pack, cut into ½ inch slices
- Milk 1 cup • 49 kcal
- Italian breadcrumbs 1 ½ cups seasoned
- Romano cheese ½ cup grated
- Minced garlic 1 tbsp
- Butter ¾ cup, melted • 717 kcal
- Lemon juice 2 tbsps
- Garlic salt ½ tsp
- Paprika ½ tsp
This is an impressive yet simple dinner party or midweek supper dish. This decadent main course oozes with two different cheeses, and is drenched with a lemon-garlic butter sauce. The lemon helps to counteract the richness of the cheese and butter, while the flavors complement the moist chicken. One word of warning – your friends and family will forever pester you to make this dish for them!
Preheat oven to 350 degrees F/160 C fan/gas mark 4.
Lightly coat a large, shallow baking dish with oil. Butterfly each chicken breast by slicing in half horizontally through the center.
Cut carefully and slowly until you have almost, but not completely, cut through the breast.
Open the cut breast out carefully like you would open a book, and place one slice of Cheddar, and some cream cheese in the center of the breast. Close the other flap of the chicken over the top of the cheese, so the breast looks like it did before:
Pour the milk into a shallow dish. In a separate bowl, combine the breadcrumbs and the Romano cheese. Dip each stuffed breast carefully in the milk until it’s covered, then put it in the breadcrumb and cheese mixture and coat:
Place the breasts side by side in the oiled baking dish, tucking the loose edges of the cut under to make a seal:
Melt the butter in a small pan over medium heat:
Stir in the lemon juice and garlic, and pour over the chicken breasts:
Season the chicken parcels with garlic salt and paprika, if using.
Bake in the preheated oven for 30-35 minutes, or until the juices run clear and it is cooked in the center:
Serve with some green beans and new potatoes, or accompaniment of choice.
Swap spicy paprika for the more mellow smoked paprika if you prefer.
Don’t over stuff the chicken breasts with the cheeses. Too much will leak out during the cooking process if you don’t get a good seal by tucking the top flap underneath.