Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.