Lemon Garlic Double Cheese Stuffed Chicken Breast

5 from 3 votes
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This Lemon Garlic Double Cheese Stuffed Chicken Breast is sure to be a new family favourite.  There is something sooooo right about a chicken breast stuffed with cheese, am I right?

Stuffed Chicken Breast with cheddar and cream cheese in the center
Stuffed Chicken Breast

Also, the miracles of all miracles happened, the kids ate this chicken happily, which means that it’s going into the rotation permanently.

I mean, look at that cheese, you guys. There’s nothing that I love more than melting cheese. I’m serious. I will take it over chocolate!

close up of Lemon Garlic Double Cheese Stuffed Chicken in baking sheet

Melty, tangy, stringy amazing cheese.

It doesn’t get better than cheese stuffed chicken.

Well, maybe add some bacon around it but that’s coming later on!

Lemon Garlic Double Cheese Stuffed Chicken coated with breadcrumbs, garlic and Romano cheese

Now of course you can make this cheese stuffed chicken with other types of cheese, if you want. I DO suggest leaving the cream cheese in there though, the tanginess is absolutely divine! You can also put garlic in the middle with the cheese, the options are almost endless!

Happy cooking guys!

Love,

Karlynn

 

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Lemon Garlic Double Cheese Stuffed Chicken From @thekitchenmagpie

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Lemon Garlic Double Cheese Stuffed Chicken Breast

This easy to make and fresh tasting chicken breasts recipe will soon become a family favourite!
5 from 3 votes
close up of Lemon Garlic Double Cheese Stuffed Chicken in baking sheet
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Course
Main Course
Cuisine
American
Servings
4 servings
Calories
3354
Author
Karlynn Johnston

Ingredients
 

  • 4 boneless skinless chicken breast halves
  • 1/2 8 ounce package cream cheese, divided into 4 slices
  • 4 slices of old cheddar cheese
  • 4 tablespoons chopped fresh chives/green onions
  • 1/2 cup milk
  • 3/4 cup Italian seasoned bread crumbs
  • 1/4 cup grated Romano cheese
  • 1 tablespoon garlic powder
  • 1/2 cup butter melted
  • 2 tablespoons lemon juice
  • sea salt and pepper to taste

Instructions
 

  • Preheat your oven to 350 degrees F. Spray a cooking sheet ( if desired, my cookie sheets are non-stick) with cooking spray.
  • Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through.
  • Place one slice each of the old cheddar and the cream cheese in the center of each breast, top with 1 tbsp green onion and then close the top of the breast over it. Set aside.
  • Pout the milk into a small shallow bowl that you can fit the chicken in.
  • In a separate bowl, combine breadcrumbs, garlic and Romano cheese. Carefully dip each breast first in milk, then into the breadcrumb mixture, patting lightly to firmly coat. Get a good coating!
  • Try to tuck the edges under to close up the chicken breast and use a toothpick if you need to ( or three, I'm known to go crazy) to hold them together. The more you can get them closed, the less cheese you lose!
  • Melt the butter in a microwave safe measuring up, then add in the lemon juice. Pour evenly over the chicken breasts.
  • Salt and pepper the breasts.
  • Bake in the preheated oven for 30-40  minutes, or until no longer pink in center and juices run clear. 

Recipe Notes

Cooking time will depend on how thick the chicken breasts are.
The nutritional values on this recipe are incorrect and won't adjust on the third party calculator.

Nutrition Information

Calories: 3354kcal, Carbohydrates: 20g, Protein: 505g, Fat: 125g, Saturated Fat: 49g, Cholesterol: 1483mg, Sodium: 1843mg, Potassium: 8374mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1170IU, Vitamin C: 4.6mg, Calcium: 465mg, Iron: 13.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. Susan Kimberly Henning says

    Fantastic! I did make a couple modifications because of the stock at our small town grocery store:
    I added more garlic and pepper – just my preference
    We were about out of milk, so used and egg and cream wash.
    Used a combo of parmesan, Baby Bell cheese and brei with the leftover cheddar tossed in.
    Didn’t have green onions, so used onion flakes.
    Definely a do-again!!!!5 stars

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