Garlic-Lemon Double Stuffed Chicken

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large, shallow baking dish with oil. (5 minutes)

Recipe View Butterfly each chicken breast by slicing it in half horizontally through the center, cutting almost but not completely through. (5 minutes)

Recipe View Place one slice of Cheddar cheese and one slice of cream cheese in the center of each butterflied breast. Close the breast, as if closing a book, to enclose the cheese. Set aside. (10 minutes)

Recipe View Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. (2 minutes)

Recipe View Carefully dip each chicken breast first in milk, then in the breadcrumb mixture, patting lightly but firmly to coat. (10 minutes)

Recipe View Place coated chicken breasts side by side in a single layer in the pre-oiled baking dish, tucking edges under to seal. (5 minutes)

Recipe View Melt butter in a small saucepan over medium heat. Stir in lemon juice and minced garlic, and drizzle evenly over the chicken breasts. (5 minutes)

Recipe View Season the breasts with garlic salt and paprika, if using. (2 minutes)

Recipe View Bake in the preheated oven for 30 minutes, or until the chicken is no longer pink in the center and the juices run clear. Let rest for 5 minutes before serving. (35 minutes)