Recipe by CHRCAMILLO
"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!"
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oil, for greasing pan
boneless, skinless chicken breast halves
1 (8 ounce) package
cream cheese, cut into 1/2 inch slices
1 (8 ounce) package
Cheddar cheese, cut into 1/2 inch slices
1 1/2 cups
Italian seasoned bread crumbs
grated Romano cheese
garlic salt, or to taste
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!
Although this recipe was good, it was very heavy. i could only eat 1/2 of the smallest breast of chicken before i had to clear it away. My boyfriend liked it, but thought it was too rich as well and could only be made once in a great while. If i make it again, i will not give it the breaded topping, use a white cheese, and serve it with a tomato sauce.
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 :-)
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
Really good, thanks for sharing. I actually chose to flatten the chicken, add the cheese and then roll them up. I used far less cream cheese and threw in some bacon along with the cheese mixture. Also used Panko crumbs as opposed to breadcrumbs. I thought the lemon garlic butter was the best thing about this dish, and, if making again, I would ditch dunking them in milk before breading and just use the lemon garlic butter (pouring any remaining over the chicken). I think that would add tremendous flavor. Again, thanks for the recipe....it was nice and different!
Wow - this is fabubous and I swear you could put just about anything rolled up inside a chicken breast and it's bound to be good. Plus the combination of three different cheese was an indication to me that this was going to be tasty. I did make a couple of changes... First I pounded my chicken breasts down thin. Second I used light shredded cheddar cheese that I combined with softened light cream cheese until it was blended. to stuff the chicken and rolled the chicken securing with toothpicks. I dipped the chicken in egg and milk then the bread crumb mixture to form a light coating. I then drizzled it with the melted butter mixture and baked it according to the directions. The result was a very moist and flavorful chicken bursting with a delicious cheese filled center!
Made this last week - what a great recipe! I didn't have any cream cheese on hand, so I mixed cheddar, mozzarella, and sour cream for the filling. Turned out awesome. Husband was impressed, and we're having it again tonight!
Yum yum yummy!!! This recipe was so easy - and tastes HEAVENLY! My husband issued appreciative groans (mouth full of warm melted stuffing...) from his side of the plate when this was served! I low-carbed it to my liking - replacing the Italian bread crumbs with almond flour, Italian seasoning, and kosher salt. Also, since I didn't have Romano, I just used more shredded cheddar. This was a heavenly savory recipe - and great for company! Best of all, I made the full recipe and froze 6 of the chicken breasts. They reheated beautifully as an at-work lunch. What a treat! Thanks for posting this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic-Lemon Double Stuffed Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 402
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