Monday, February 4, 2008

Another Remake, Another Trial and Error

Tonight my sister surprised Laura and I when we got back from the gym and had already made Lesary's Garlic Lemon Double-Stuffed Chicken (which we had planned to make when we got back). I don't know, I think the baby was hungry which made her actually jump into action tonight.

Anyhoo, so I think the chicken breasts we had were waaaay too fat for this recipe. It took another 15-20 min longer to cook than the recipe called for, which I didn't have a problem with the first time. Also, the ratio of cheese to chicken went down, which of course made me sad, as I lurve me some gooey cheese.

However, with the right sized chicken breasts, I must say that this recipe is absolutely delish! and is ranked very high on my favorite meal lists. So here it is, the Garlic Lemon Double-Stuffed Chicken:

Garlic Lemon Double-Stuffed Chicken

oil, for greasing pan
8 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 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

Preheat oven to 350 degrees F. Thoroughly coat a 8x8 baking pan with cooking spray; set aside.

Using a sharp knife, slice each chicken breast in half horizontally through the center (butterfly), cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast.fold the unused half of the chicken breast back over, securing with toothpicks. Repeat with remaining chicken breast and cheese.

Pour milk into a shallow bowl. In another small bowl, combine breadcrumbs and Romano cheese. Dip each stuffed breast in milk, then roll gently in breadcrumb mixture, patting lightly to coat. Place breasts in the prepared baking dish.

In a small saucepan over medium heat, melt the butter. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.

Bake for 30 minutes, or until chicken is no longer pink and juices run clear.

Mmmm tasty! Sorry, no pic for this recipe (yet, maybe next time)!

Nutrition Facts
Serving Size 333g
Amount per serving
Calories 909Calories from fat 553
% Daily Value
Total Fat 61.4g94%
Saturated Fat 32.3g161%
Cholesterol 290mg97%
Sodium 1174mg49%
Total Carbs 16.3g5%
Fiber 1.2g5%
Sugars 3.2g
Protein 71.0g
Vitamin A 31%Vitamin C 4%
Calcium 63%Iron 19%


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