This double stuffed chicken recipe uses chicken breasts which are stuffed with both Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce. It will add class to any dinner party and is still easy enough for a busy week night.. It is one of my husband’s favorite chicken recipes.
This easy recipe is ready in just over 30 minutes and is a delight to behold on the plate when you cut into the chicken breast parcels.
I love the combination of lemon and garlic in a recipe. It adds a nice bit of tartness that is offset by the bright citrus flavor. (For another great recipe with this combination, check out this recipe for garlic lemon chicken with a mustard herb sauce.)
Double Stuffed Chicken with Lemon and Garlic.
This recipe might seem complicated but is actually quite easy to prepare. The chicken breasts are just butterflied to create a pocket in them and then both slices of cheddar cheese and thin slices from a block of cream cheese gets added to the pocket.
Once you have the cavity filled, the parcels are coated with a combination of Romano cheese and bread crumbs.
The sauce is made in just a few minutes by melting the butter and adding some lemon juice, lemon zest and garlic salt and paprika and drizzled over the chicken breasts.
Into the oven for 30 minutes and that is all there is to the recipe.
Tasting the double stuffed chicken breasts
Every bite of these delicious chicken parcels is oozing with melted cheese and the tart taste of lemon. It’s is chock full of flavor and seems as though you spent hours on it.
This is not your everyday chicken dish. It is stuffed with both Cheddar and cream cheeses, and then baked and served with a garlic-lemon-butter sauce. Your family will be begging you to make this recipe again and again.
These chicken breasts are stuffed with both garlic and lemon and baked to a golden brown.Double Stuffed Chicken with Lemon and Garlic
Ingredients
Instructions
Brenda
Tuesday 28th of May 2019
Can i make these the day before.
Carol
Tuesday 28th of May 2019
Hi Brenda. You could prepare them the day before and cook them the day of use. Reheating the next day would not give the same results but could be done. Carol
Rodney
Sunday 6th of January 2019
What flour mixture. I only see flour mixture mentioned in the instructions and not the ingredient list. Do the breadcrumbs and Romano go in separate bowls or are they mixed together. Where in the instructions does it tell you what to do with the egg whites? I know how to cook, so I am able to fill in the gaps. However, someone new to cooking would be very confused by these directions.
Carol
Sunday 6th of January 2019
Thanks for letting me know about my error in the instructions. I have fixed the recipe card so that it should be correct now. Carol