4-6 chicken breasts, boneless, skinless halves
8 oz. cream cheese, cut into 1/2" slices
8 oz. cheddar cheese, cut into 1/2" slices
1 c. milk
1 1/2 c. Italian seasoned breadcrumbs
1/2 c. grated parmesan cheese
1 Tblsp. minced garlic
3/4 c. margarine, melted
2 Tblsp. lemon juice
1/2 tsp. garlic salt
1/2 tsp paprika (optional)
Preheat oven to 350. Lig
htly coat a large shallow baking dish with oil or cooking spray. Butterfly each breast by slicing in half horizontally through the center cutting almost but not completely through. Place one slice of each of cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book and set aside. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and parmesan cheese. Carefully dip each prepared breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in the baking dish, tucking edges under to seal. Microwave margarine in microwave safe dish to melt. Stir in lemon juice and garlic, then drizzle evenly over the chicken. Season breasts with garlic salt and paprika. Bake for 40-45 minutes, or until no longer pink in center and juices run clear.I found this online and tweaked it slightly to my own liking. We tried it and liked it - it's another keeper! It takes some time to prepare but it is really delicious when you have the time. The different cheeses melt together and the combination with the garlic and lemon is unexpectedly good.
