As noted by other reviewers, cut down the portions! I used about 1/2 of the 8 oz cream cheese between 3 large breasts, and I did use mild shredded cheddar only I cut my breast partially in half from the back then cut the breasts open from the middle so the back was kind of like a pair of doors. I found the cream cheese stayed inside the chicken very well but the cheddar did not. The next time I try this I will also put some cheddar in first, then the cream cheese, then a layer of cheddar so that if the bottom layer falls out again, at least there will be one of the cheddar and the cream cheese.
ALSO, YOU DO NOT NEED SO MUCH BUTTER! OH MY GOSH! NO! I cut the butter to 1/2 a cup and that was too much! I will only use a quarter next time. I also used half of a lemon, I didn't even measure but I didn't taste it much so I will just chalk it up to the whole thing next time. Also we love garlic so I put in more than what it asked for and the garlic didn't burn and actually tasted really nicely coarsely chopped on top of the chicken.
Aside from making this recipe not so much of an artery blocker, it was really delicious! It was simple and my family loved it.
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As noted by other reviewers, cut down the portions! I used about 1/2 of the 8 oz cream cheese...