Garlic Lemon Double Stuffed Chickenrobynne Food

DOUBLE STUFFED CHICKEN WITH LEMON AND GARLIC

Steps:

• Preheat the oven to 350º F. Lightly spray a large, shallow baking dish with Pam cooking spray.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through.
• Place one slice each of Cheddar and cream cheese in the center of each breast piece and place chopped mushrooms between them.
• Close the breasts and set them aside.
• Pour the skim milk into a shallow bowl. In a separate bowl, place the breadcrumbs and Romano cheese. On a plate, place the flour and season with salt and pepper.
• Carefully dip each breast first into the milk, then into the flour
• Then dip into the egg whites and finally into the bread crumbs.
• Place breasts side by side in a single layer in the baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice, lemon zest and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

LEMON STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
• Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

GARLIC LEMON DOUBLE STUFFED CHICKEN~ROBYNNE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). 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 one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book, or roll up if you prefer. Set aside.
• 3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
• 4. 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, if using.
• 5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.