Two-Cheese Stuffed Chicken
- 8- boneless, skinless chicken breast halves
- 1- package cream cheese, cut into 1/2" slices
- 1- 8 oz package cheddar cheese, cut into 1/2" slices
- 1-cup buttermilk
- 1-1/2 cups Italian seasoned bread crumbs
- 1/2 cup grated Romano cheese
- 2 cloves minced garlic
- 3/4 cup butter, melted
- 2 tbsp lemon juice
- 1/2 tsp paprika
- Prheat oven to 350 degrees, coat a large baking dish with oil or shortening. Butterfly chicken breasts, put a slice of cream cheese and a slice of cheddar in each breast and close chicken over cheese.
- Mix Romano cheese and bread crumbs, dip each breast in buttermilk, then in bread crumb mixture. Stir garlic into lemon juice and drizzle over chicken breasts. Top with paprika, if desired and bake in oven for 30 minutes, or until juices run clear.
chicken, cream cheese, cheddar cheese, buttermilk, italian seasoned bread crumbs, romano cheese, garlic, butter, lemon juice, paprika
Taken from www.epicurious.com/recipes/member/views/two-cheese-stuffed-chicken-52900181 (may not work)