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Chicken Stuffed With Cheeses And Garlic-Lemon-Butter Sauce

Posted on Jan 27, 2017 by in Natural | 0 comments

Chicken Stuffed With Cheeses And Garlic-Lemon-Butter Sauce

Serves: 8


extra virgin olive oil to grease pan
8 chicken breast halves, from free range chickens, boneless, skinless
1 (8 ounce) package cream cheese, non-fat, no salt – sliced into 1/2 inch pieces
1 (8 ounce) package Cheddar cheese, non-fat, no salt -sliced into 1/2 inch pieces
1 cup milk, organic, coconut or almond
1 1/2 cups Panko bread crumbs
1/2 cup Romano cheese, grated
1 tablespoon garlic, minced
3/4 cup no salt, organic butter
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon paprika (optional)


Preheat oven to 350 degrees Fahrenheit.
Coat a large, shallow baking pan lightly with oil.
Slice each breast by cutting it in half horizontally through the center, almost, but not completely through.
Add one slice each of Cheddar and cream cheese in each breast’s center.
Close each breast up.
Set to the side.
Pour milk into a short wide bowl.
Combine breadcrumbs and Romano cheese in a separate, larger bowl.
Carefully dip each breast in milk and then roll in breadcrumb mixture, patting lightly to firmly coat.
Place breasts in a single layer, side by side in pre-oiled shallow baking pan, tucking edges under to seal.
Use a small saucepan to melt butter on burner set on medium heat.
Stir in lemon juice and garlic, and drizzle this concoction evenly over chicken.
Season breasts with garlic salt and paprika, if desired.
Bake in preheated oven until no longer pink in center and juices run clear, about 30 minutes.

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