1/28 ounce package cream cheese, divided into 4 slices
4slicesof old cheddar cheese
4tablespoonschopped fresh chives/green onions
3/4cupItalian seasoned bread crumbs
1/4cupgrated Romano cheese
sea salt and pepperto taste
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.
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.