Garlic & Lemon Double Stuffed Chicken

Ingredients

Oil

• 4 chicken breasts
• 1/2 packet of cream cheese (Garlic & Herb Philadelphia gives added flavor)
• 4 slices of cheddar cheese (or more if you wish!)
• 4 tablespoons of Pesto
• 1/2 cup milk
• 3/4 cup breadcrumbs (such as Panko)
• 1/4 cup grated parmesan cheese
• 2 teaspoon minced garlic
• 4 tablespoons melted butter
• 1 tablespoon lemon juice
• Pinch of garlic salt

Pinch of Paprika

Directions

1. Preheat oven to 350F / 180C. Lightly coat a large, shallow baking dish with oil.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place cheddar, cream cheese and pesto in the center of each breast.
3. Fold the chicken together and set aside.
4. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and parmesan cheese. Carefully dip each breast into the milk, then in breadcrumb mixture, patting lightly to firmly coat. Secure with a cocktail stick so it doesn't fall apart.
5. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
6. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika.
7. Bake in preheated oven for 30 minutes, or until juices run clear.