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Garlic-Lemon Double Stuffed Chicken

Reviewed: May 27, 2014
I cut the breasts in half and made two out of each breast. I used more minced garlic then called for, probably 3 to 4 tablespoons. I used a big cast iron pan to bake in, and I doubled the time, I baked a good hour. All of the rest I followed the same. This was some of the best chicken I have ever tasted. My husband and daughter loved it also. The recipe is a keeper and I will make this at least once a month. It was so tender you could cut it with a fork. The flavor was awesome. I asked my husband if he wanted to squeeze some extra lemon on top and he said no..it is perfect, it cannot get any better. Only sorry I didn't take a picture, it looked cookbook ready. I served it with mashed potatoes that I added some crumpled bacon and sharp cheddar cheese to.
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