Garlic-Lemon Double Stuffed Chicken

Made this for dinner last night, what can I say . . .EXCELLENT! The only changes I made were I added 1 1/2 tablespoons of lemon juice instead of just 1 tablespoon (this was a recipe for 4) and to be honest, I think next time I will add even more lemon. We like that lemon flavor!! Also, I used cheddar (hard) slices and I think I will do the shredded cheddar and I will try and spread the cream cheese on (instead of chunky). Maybe that will prevent it from oozing out!! :) Overall, this is an excellent recipe and VERY flavorful and to be honest, VERY easy to make. . .a must try for any household!

Good, but as others suggested and I wished I would have listened, is cut the cream cheese in half because it was a little overwhelming. Other than that, we enjoyed. Thanks

Wow - this is fabubous and I swear you could put just about anything rolled up inside a chicken breast and it's bound to be good. Plus the combination of three different cheese was an indication to me that this was going to be tasty. I did make a couple of changes... First I pounded my chicken breasts down thin. Second I used light shredded cheddar cheese that I combined with softened light cream cheese until it was blended. to stuff the chicken and rolled the chicken securing with toothpicks. I dipped the chicken in egg and milk then the bread crumb mixture to form a light coating. I then drizzled it with the melted butter mixture and baked it according to the directions. The result was a very moist and flavorful chicken bursting with a delicious cheese filled center!

Really good, thanks for sharing. I actually chose to flatten the chicken, add the cheese and then roll them up. I used far less cream cheese and threw in some bacon along with the cheese mixture. Also used Panko crumbs as opposed to breadcrumbs. I thought the lemon garlic butter was the best thing about this dish, and, if making again, I would ditch dunking them in milk before breading and just use the lemon garlic butter (pouring any remaining over the chicken). I think that would add tremendous flavor. Again, thanks for the recipe....it was nice and different!

Made this last week - what a great recipe! I didn't have any cream cheese on hand, so I mixed cheddar, mozzarella, and sour cream for the filling. Turned out awesome. Husband was impressed, and we're having it again tonight!

Yum yum yummy!!! This recipe was so easy - and tastes HEAVENLY! My husband issued appreciative groans (mouth full of warm melted stuffing...) from his side of the plate when this was served! I low-carbed it to my liking - replacing the Italian bread crumbs with almond flour, Italian seasoning, and kosher salt. Also, since I didn't have Romano, I just used more shredded cheddar. This was a heavenly savory recipe - and great for company! Best of all, I made the full recipe and froze 6 of the chicken breasts. They reheated beautifully as an at-work lunch. What a treat! Thanks for posting this one!

Soooooo delicious! It's a special occasion dinner. Full of flavor and great texture and easy. I didn't change a thing. p.s.- I hate people who review based on calories and fat. (when they haven't even made the recipe) Everyone doesn't have to lose weight!!! Keep those comments to yourself and don't hurt the recipes star rating.

This recipe was excellent! My husband doesn't care for chicken, so I'm always trying new ways of fixing it. Well, you know what they say, cheese makes everything taste better! I butterflied the chicken breasts as directed in the recipe (rather than rolling as suggested by other reviewers) and it worked fine. Some cheese melted out, but not that much. I did take the suggestion of reducing the amount of cream cheese. I reduced it by about a quarter, but I think half would be better next time. I served this with pasta and we ended up cutting up our chicken breasts into bite size pieces and mixing it with the pasta. On top of the pasta, I just had a mixture of melted butter, lemon juice, minced garlic and dried basil. It was delicious! I will definitely make this again. It takes a little prepping, but it's worth it.

This was very nice. I followed reviewers advice and used less cream cheese and toothpicks. I also had some sliced ham in the fridge which I needed to use and this seemed the perfect recipe. The only reason I am giving this 4 stars is because I felt it was a bit too rich for my tastes and hubby's. I recommend that you don't drizzle the extra butter over the top as it is too much with the cream cheese, tasty cheese, cheese in the crumbs. Just a squirt of lemon and sprinkle of garlic salt should be fine. I did add paprika on top and these cooked fine. I served with bread machine rolls from this site. (see photo)

This was very nice. I followed reviewers advice and used less cream cheese and toothpicks. I also had some sliced ham in the fridge which I needed to use and this seemed the perfect recipe. The only reason I am giving this 4 stars is because I felt it was a bit too rich for my tastes and hubby's. I recommend that you don't drizzle the extra butter over the top as it is too much with the cream cheese, tasty cheese, cheese in the crumbs. Just a squirt of lemon and sprinkle of garlic salt should be fine. I did add paprika on top and these cooked fine. I served with bread machine rolls from this site. (see photo)

Absolutely wonderful! I made this last week and my husband requested it again yesterday. Very easy to make and ingredients always on hand. Serve over rice and double the butter/garlic sauce so there is enough to spoon on top of rice.

Delicious and easy! I was looking for a new recipe for chicken, my husband is less than thrilled when I thaw chicken for dinner. Found this one, had everything on hand so I decided to try it. I made just a few changes: I seasoned the chicken with Montreal Chicken seasoning, then used soft cream cheese instead of sliced. I put a dollop inside each breast, and I used shredded cheddar as was suggested by another cook. And it was also suggested to skip the milk, so I did and instead coated the stuffed breasts in the butter/lemon/garlic and then breaded with panko breadcrumbs and parmesan. Drizzled the rest of the butter/lemon sauce over the chicken and baked. So easy, and so tasty! I put this in my recipe box and will definitely be making this one again.

LOVED THIS! Tasted light and the breast did not dry out- my hubby hates chicken breast usually due to the dryness. I was at a loss as to what to accompany it with- until I found the "Lemon Pasta sauce" by Holly. Topped linguine with sauce and chicken, asparagus on the side- YUMMY! My only thought was that the chicken was somewhat hard to roll around the cheese- so I will get the breasts tenderized by my hubby the butcher next time- will make the breast flatter and easier to roll. I also see this as pretty failproof in that I did not have any cheddar on had so I used cream cheese and sliced muenster ( hubbies fav) and it came out great!

Something very similar but simpler.I started out with the idea of making this according to recipe. I switched it up a bit. I bought two chicken breasts from the meat counter and asked them to butterfly it and tenderize it for me (cut down on the prep time for me). I used presliced mild cheddar and mozzerella cheeses for the filling. This way it would melt more evenly. I also bought a bag of pre shredded Kraft "Italian - Five cheese" cheese for the top. I simply coated the bottom of a cassarole dish with olive oil. Breaded the chicken breasts. Layed one on the bottom (since it was butterflied it was thin and covered the bottom of the whole pan) then ilayered cheeses. Topped that layer with the other breaded chicken breast. Added a little extra bread crumbs on top. Baked at 300 for 20min. Added lemon butter "sauce" and baked another 10 min. Added the Italian -Five cheese mixture to top and baked another 10 min. Chicken was cooked perfect and was absolutely delicious and alot easier than messing around with toothpicking or rolling the chicken. I made twice as much of the lemon butter suace and mixed it in with bowtie pasta. Worked perfect and tied everything together. I will be making it over and over again. The boyfriend already wants it again next week. Absolutely amazing!

Great recipe!!! I too added more lemon than it called for. To make it a bit lighter I used laughing cow wedges (used garlic flavored) instead of cream cheese - turned out spectacular.

Amazing. My absolute favorite chicken meal! Have had many people ask me for the recipe. Love it! Others have asked me what it means to "seal" the edges. Just close the chicken breast like you would a book and make sure the edges are closed tight so they are touching. They will "seal" themselves while cooking :)

Very good chicken recipe!! I halved the recipe using 3 large chicken breasts and butterflied as the recipe directed (rather than pounding as others suggested) and it worked fine. I used 1/3 less fat cream cheese and just spread a thin layer across the entire piece of chicken then topped with shredded Colby jack cheese and crumbled bacon. I would HIGHLY RECOMMEND THE BACON, it added a lot of flavor and took away from the richness of all the cheese (also great for low carb diet)! Cooked about 40 minutes and served with rice and salad.

Although this recipe was good, it was very heavy. i could only eat 1/2 of the smallest breast of chicken before i had to clear it away. My boyfriend liked it, but thought it was too rich as well and could only be made once in a great while. If i make it again, i will not give it the breaded topping, use a white cheese, and serve it with a tomato sauce.

Way too much butter! Otherwise this was excellent!

Unbelievably good! However, I did make a few changes. Instead of sliced cheeses, I mixed shredded cheddar cheese with a block of cream cheese then divided it evenly between the breasts (much easier to handle this way!). In addition, I added a couple stalks of asparagus to each chicken roll. The contrast between the crunch of the asparagus and the creaminess of the cheese was to die for! Then instead of dipping my chicken roll into milk, I dipped each roll into melted butter instead (1/2 cup...it's not like this recipe is low fat). I skipped the lemon/butter sauce and baked it as is. Then I topped with Blender Hollandaise Sauce from this site. My husband wants to to make this for our next dinner party, it is THAT good!

My family really enjoyed this dish. I did decrease the amount of cream cheese, but followed the rest of the recipe exactly. Very nice dish. Would be great with other cheeses as well as more lemon in the sauce. Thanks for the great recipe!

This was a really easy recipe that tastes like you slaved away all day. I used 6 breasts cause that's all I had. I also had half of a pack (4oz) of fat-free cream cheese and some shredded cheddar cheese left over from another recipe so I just divided the cream cheese in 6 equal slices and placed inside the sliced breast as the recipe describes.I then eye balled the cheddar and used it up equally. I used a prepackaged breading mix so I dipped the breasts in melted butter then into the breading. Using the same butter, I then added the garlic and lemon juice and let the garlic cook a little bit then drizzled it over the chicken. Mine took about 50 mintues to bake in the 350 degree oven. I got no oozing of the cheese and the breasts were tender and juicy and delicious.

This was delicious! I didn't have lemon on hand, so I substituted a very tart orange from our tree for the sauce, omitted the garlic from the sauce, and added extra garlic powder to the coating mixture. Also added some fresh spinach leaves in with the cream cheese and cheddar. Came out really really yummy! Will definitely be making this again soon. Thanks for the recipe!

Husband loved this. I've never loved lemon chicken of any kind, but this was the best I've had. I left out the cheddar and whipped roasted garlic and lemon zest into the cream cheese. Instead of cheese in the crust, I added lemon zest and garlic salt. Drizzled with plain butter. It's a great recipe and I'm sure it will be requested again.

This is the first recipe I ever tried from this website and I have always loved it. I do enjoy Panko Italian bread crumbs over the regular. Also after I butterfly the breasts I flatten them a bit more so the cheese has more room to spread and less leaking out.

Very nice and rich! Everyone liked this, even my picky eater. We halved the recipe and had to make our own seasoned bread crumbs with Panko crumbs and Italian herb seasoning blend (what was in the house) and I think the Panko crumbs give an excellent crunch. The store was out of Romano cheese so I subbed Parmesan. I think the Romano would have been better though. Used just under half the melted butter with 1 TBSP lemon juice, but next time I would used the 2 TBSP even for half the recipe. I like it a tad more lemony because the chicken is so rich. Definitely season the chicken with the garlic salt and paprika. Next time I would add some pepper too. We cooked it a little more than the time said because the chicken was still pink. Served with bow-tie pasta and pesto, and salad.

Excellent. I browned my chicken breasts in a small amount of olive oil before placing in baking dish. To eliminate the cheese from oozing out, I cut up my cheese a few hours before using, and put the cheese in the freezer before stuffing my chicken. I also used toothpicks to seal my chicken. The sauce was excellent.

I made this recipe using fresh grated romano cheese and fresh lemon juice and rolling them up instead of slicing the chicken in half. I love paprika and so sprinkled a little more of that on the top also. The cream cheese was the reduced fat kind and we could not tell at all. My husband said many times how much he liked this, so that is the only reason I need to give this 5 stars!

This is the best recipe ever! And, it is pretty simple, just sounds complicated. I made this for my boyfriend (didn't expect it to work but it did) and he loved it. I cut my cheese slices a little thinner so they would fit flatter, and I pinned the chicken shut with toothpicks. It also helps if you make the butter sauce ahead of time. If you make too much, the butter garlic is good to brush on rolls to go with the chicken or save for something else. Happy cooking!

Wow! Really good. Followed to a "T"

This recipe is really great. So much flavor! I used the same amoutn of ingredients for only 3 chicken breasts as I love the sauce it creates. I dribble the extra sauce out of the pan onto the chicken breasts once on the plate. Very yummy. Thanks so much for a keeper!

Made recipe as-is and we really enjoyed it.

So easy and quick to throw together after work! I used shredded cheddar cheese instead of cutting it into strips. That's all I had on hand, so it worked! This is so good and creamy. My hubby loved it, this recipe is a keeper for sure.

Half the cream cheese--add more lemon juice--pound chicken--use shreded cheese

This dish was awesome. Since I am gluten free I used crushed rice crackers and crushed potato chips as the breading.

I think this is a really good recipe, but I did make a couple of changes. I used shredded cheddar ('cause I had it), parmesan instead of romano ('cause I had it). I also put the paprika in with the breadcrumbs and then I sauteed the breasts in olive oil and garlic before I put it in the oven and left out the garlic salt. I think browning them before baking added a lot of flavor. I made a lemon sauce with flour, pepper, chicken broth, apple and lemon juice in the skillet that I browned the breasts in and mixed the sauce with pasta. Delish!

This was seriously delicious. Everyone in the family loved it and it's very pretty to serve. I flattened the chicken breasts and rolled. I also doubled the sauce (which was amazing!!). Great recipe, will make again and again.

It was a HUGE hit at the christmas eve party at our place. Everyone was impressed and it tasted delicious. I mixed the cream cheese with the garlic in a bowl and added some chopped jalapenos to it before scooping it into the chicken breasts. Also, I used pre-thinly-sliced chicken from Giant and that made this recipe a lot easier! Thanks for an extremely delicious recipe!

The flavors are amazing. The cheese has a tendency to leak out, so make sure it is wrapped and secured well. I serve this at dinner parties with lightly buttered steamed broccoli and a salad - it has a lot of flavor, so I wouldn't add too much flavor on the veggie side dish.

I had parmesan instead of romano cheese & I didn't have lemon, but this was AMAZING! My 1 year old never eats shredded up chicken breast & he ate an entire piece of chicken!

Excellent! I'm doing low-carb, so I omitted the crumb coating, sprinkled with paprika for visual appeal. For the stuffing I mixed together cream cheese, shredded sharp cheddar, garlic, coarse grind black pepper, and bacon bits. Cooked in crock pot on High for 3 hrs. This wil be my next "company" meal. Superior!

This was DELICIOUS! Definitely will make again. I did lessen the cream cheese. I also added another tablespoon if lemon juice. It made it so good. My 3 year old loved it. My 8 year old went back for thirds! And my hubby, well, lets just say there are no leftovers. definate new favorite!

Made this last night, was a big hit. I followed other reviewers suggestion and cut back on the cream cheese and I had to leave off the lemon since we had none in the house. But it was really good. Baking time took about 40 minutes since I never pounded out the chicken ( I had a 1 year old pulling on my leg) , but meat was tender. Delicious!

I personally did not enjoy this recipe. I followed everything I was supposed to do and when it came out of the oven it looked nice but when i tasted it I had a horrible surprise. The cream cheese/cheese mixture with the chicken was just plain nasty. I will not be making this again.

I LOVED this recipe. This is now my favorite CKN recipe. My 3 year old ate it up as well. I thought the lemon taste would be a tad to tart but she and I both ate it up. Next time I will make sure I make more then the 3 breasts I used when trying this recipe out. YUMMY!!! Thanks for sharing.

I made this tonight for dinner, and my family loved it. I halved the recipe using 4 chicken breasts. The only changes were to accommodate personal tastes and ingredients I had on-hand. The breasts were very large. So I increased the bread crumbs and added Kraft Oven Fry for more crunch. I used fresh shredded parmigiano reggiano instead of Romano cheese because that's what I had on hand, and increased the garlic and lemon juice a little for the butter sauce. I pounded the breasts before cutting the pockets, and baked them for 40 minutes because they were so large. 3 of us ate only two of the breasts with mixed rice and Normandy veggies, and we were all stuffed. Prep took me about 30 minutes and cook time 40 minutes. The finished dish looked, smelled, and tasted wonderful. It was very rich will all of the cheese, and not something you would want to eat too often. As a special treat or an elegant looking meal to serve guests, this would be perfect. When making it, choose small breast for each person to have a whole one, or plan on 1/2 breast for each person. This recipe also opens a whole realm of ideas for different stuffings.

Ooo my. I used minced jarred garlic. Used bottled lemon juice. Cooked exactly as suggested. Sauce was perfect, a little lemony, but not too much. Nice crunchy coating. Made with garlic butter rice and broccoli with garlic and toasted pine nuts. The perfect meal. Used the spreadable cream cheese *might be worth a try to use the herbed cream cheeses!* and shredded medium cheddar cheese. YUM!

this is a fabulous very versatile recipie. the second time i made it, i added some spinach, mushrooms and sun dried tomatoes to stuff the chx with i used flour,egg, then breading to coat and broil on a cookie sheets for a couple minutes each side at the end. will use this again for sure :) someone mentioned something about pounding the breasts, it does make a difference.

Prepared this tonight, and everyone loved it! Very easy to make which says a lot given I'm a beginner. I read other reviews and made a few modifications .. I seasoned both sides of the chicken with garlic salt and pepper, then topped it with a layer of cream cheese (cut a little thinner than recommended) and shredded cheddar. Next time, I'll use sharp cheddar for added flavor. I rolled the mixture up, securing it with toothpicks, then followed the recipe using fresh Parmesan instead of Romano. Definitely adding this to the collection. Thanks!

What an awesome dish that was so simple to prepare. The only modification I would make to this one is instead of sandwiching the cheeses between the chicken I would rather pound the chicken flat, fill, then roll the chicken so there is less oozing. Most of my cheddar cheese fell out causing it burn on the sides of the pan. Other than that minor mistake, this dish was excellent. My husband who is one of the pickiest eaters even loved it. Thanks.

i made this last night and it was absolutely delish!i too cut back on the cream cheese and used a nice cheddar cheese.i alsoput a few chopped chives inside the breast.i served this with my spinach"orzotto"(a side i made up) and a big salad! wow,will make again!thanks!

This has become my family's favorite chicken dish. Creamy, tangy, cheesy, just delicious and fun to prepare especially if you have help!

I thought this was a great dish with minimal prep time. I made extra, froze the chicken breasts so I can thaw them in the fridge the night before I want them and presto. . .dinner in a flash! 5 stars.

great!

I Love this recipe, my boyfriend asks for it at least every other week. I did change a few things, instead of the butter I use canned chicken broth. I don't always have romono cheese on hand so i'll subsitute parmesan. I always add a few extra spices into the bread crumbs (what ever I have around and looks good). I also add an egg to the milk, it just makes the bread crumbs stick to the chicken a little better. Thanks for the recipe!!

this was great. i didn't have the cheddar and romano cheeses on hand but i used what i had and they worked beautifully. i used thin chicken breast and then wrapped them around the cheese and put toothpicks in them to hold it together. i had to cook them a little longer just to make sure they were done completely, but they were perfect when they came out. my husband loved this, even my picky daughter cleaned her plate on this one. so this will be a staple recipe in my home. thanks for this one it's a keeper.

I made this with 1/3 less fat cream cheese and cut the ingredients down for two chicken breasts. It was really good. Definitely a keeper!!!

just tried this recipe; substituted parmesian cheese for romano. Came out excellent, nice and moist. Great recipe because you have most of the ingredients in house.

This is the second time making it. I halved the cream cheese and doubled the lemon juice. I used the lemon/garlic butter to dunk chicken in for breaking instead of milk. Flattened the chicken prior to baking for 34 minutes then on broil for one minute! The chicken was spectacular! Very rich but oh so delicious. Thank you for the recipe.

Was very good! A little too much paprika for us but that is a personal preference.

This is a great chicken recipe that my entire family loved! I agree about adding a little extra lemon juice if you like the taste! I have already made it a few times! Its becoming a favorite recipe!

The worst thing about this is putting down your fork.

This was a definate dinner party pleaser! I tested in on a group of friends and we all loved it. Next time I will place the meat on a grate so that it isnt sitting in it's own juice because that made them a little less crispy.

We made this with cream cheese and shredded mexican cheese which is what we had on hand. Did not use nearly as much cheese as called for. Used tangerine instead of lemon again because of what was in frig. This is a great recipe and very flexible...obviously. Thanks!!

This is one of my favorite recipes I have borrowed from this site. My mouth just waters thinking about how delicious and juicy the chicken is. Wow, I've already made it a couple of times and there isn't a thing I would change with the recipe. YUM!

Excellent dish, I used mozerella instead of chedder. Who knew cream cheese went so well with chicken.

a little too lemony but still good

This is an easy recipe but I wasn't too impressed with the results. Based on other reviews, I used less cream cheese and less butter and placed toothpicks in the chicken to prevent oozing. The result was dry and bland chicken breasts despite adding basil and salt/pepper to the recipe.

This was really good! Instead of milk dip the chicken in the lime/butter sauce before breading, then drizzle left over sauce on top of breast. Topped with shredded parmesan. Squeezed lemon on top just before serving

This was wonderful. Toothpicks worked well to hold it all in. We all loved it. I have never done anything like this before (stuffing chicken breasts), but it was shockingly easy. I was so impressed with myself, and it was delicious. I caught my husband eating the leftovers. After 10 years he has never eaten the leftovers!

It was just "meh". Nothing fabulous. Maybe I had higher expectations from all the wonderful reviews that I had read. It was a little on the bland side, I had even added salt and pepper to the breast and breadcrumbs and used the paprika and garlic powder as well. As for the lemon drizzle, although it tasted good I found that it made the crust a little soggier than I liked. I prefer a crispy crust and turned on the broiler to fix it, but it still wasn't to my liking. I will definitely not be making this again.

I mixed into the cream cheese fresh finely chopped garlic & yellow onions. Besides the cream cheese and aged white cheddar cheese, I added two thin slices of hard salami. Thanks for the recipes!

Very enjoyable dish! My husband said it tasted "gourmet". I do have a few suggestions though. First, definitely, season the chicken breast itself with salt, pepper, and whatever other herbs or spices that you like. In addition, I would also season the bread crumb and romano (I used parmesan) mixture with a small amount of, again, whatever you like. I used very small amounts of onion powder, oregano, and basil on both the chicken and in the bread crumb mixture. Secondly, as other reviewers suggested, I pounded the chicken breasts, put in the cream cheese and cheddar, rolled it up, and secured it with toothpicks. Since the breats are thinner they cook faster, so keep an eye on them. This really was moist and flavorful chicken. The cream cheese and cheddar sounds strange together, but it was terrific. Next time I am going to try an herbed cream cheese!

I tried this recipe thinking it would be a little difficult. No way, it was very easy to make; and so delicious that I have become addicted to it and have made it once a week for the past month! I am so happy to have this elegant yet semi-simple recipe to show off my kitchen skills=) One change is that I broil it a few minutes at the end to give it a more decadent look and texture. Amazing recipe!!! Thank you forever for it!!!

Very tasty recipe! I used "I can't believe it butter" instead of real butter and it came out great. I also did not add the 1/2 teaspoon of garlic salt.I cooked mine for 60 minutes, I think the cooking time depends on the size of the chicken breast you are using.

Just made this last night. Cheers all around. I prefer pounding the chicken down, as opposed to butterflying the chicken. We ended up using about 1/2 the cream cheese, and will use 1/2 cup melted butter in the future. Really good flavor here! A definite winner!

WOW!!!!! I have made lots of stuffed chicken breasts and this one really really is good!! I pounded out my chicken and spread cream cheese and put shredded cheddar and rolled. I put a meat therm. on the meat to make sure it did not get dry (165f) and came out PERFECT. If your wondering weather or not to me make this...MAKE IT as you won't be disappointed I promise!!! The flavors all melted very nice! I used more lemon and glad I did as it could get lost in all the flavors. This for sure will be a keeper!!

This was fabulous!! Husband commented this was restaurant quality!! I made the following changes with success: I used (6) boneless breasts and pounded them thin. I placed a slice of deli ham on the chicken breast and then spread the cream cheese on the ham. I topped with shredded Cheddar cheese and rolled the bundles up. I followed the rest of the recipe pretty much as written except I cooked the chicken for 1 hour and when the chicken was done I removed it from the casserole dish and strained the sauce over bowtie pasta to use as the sauce. Would HIGHLY recommend this recipe!!

Taste great, will definitly make again!

Personally I didn't like this recipe but my husband loved it. I thought it was too rich and greasy (because of the butter sauce on top). I pounded my chicken breast out at the advice of other's and it seemed to cook pretty quickly and was nice and moist. I also put lots more lemon and used fresh garlic instead of garlic salt. If I make it again, I think I will cut way down on the amount of butter and perhaps I will like it better. I'm still glad I gave it a try!

I only made one change to this recipe - I used shredded cheese instead of sliced cheese, and it worked great. My husband was very impressed with me for cooking this chicken. He raved about it so much at work that one of his co-workers asked me for the recipe. I will definitely be making this again!

Very delicious recipe! The lemon added a nice touch, and all the flavors worked very well together. It took a moderate amount of time to prep, but any good meal does!

I let the cream cheese soften then spread it in a pocket cut into the chicken and sprinkled with shredded cheddar. I also had some cooked bacon bits I stuffed in there as well. I sprinkled the garlic salt on the chicken before coating with an egg/milk mix then the crumbs/cheese. For the melted butter, I didn't have a lemon so I used lemon pepper and herb seasoning. I did use the paprika too. This came out great!

Just tried this recipe for the first time and made some modification based on everyone's input and I made it for 6 servings. It turned out fantastic! I cut the lemon garlic butter sauce with olive oil and used the "smart balance" 50/50 buttery spread to cut the fat content a bit. I also added fresh ground 3 pepper blend and a bit of cayenne pepper (1/4 tsp)for the sauce; extra lemon juice (about 3 1/2 tbsp of lemon juice). For the stuffing I used 1 cup of shredded mozzarella cheese and 1/2 cup of shredded colby jack cheese. I also took another reviewers advice and used sour cream (light sour cream) instead of the cream cheese. About 3/4 cup of light sour cream. I mixed the cheeses and sour cream together in a big bowl and added 1/2 of a diced red onion and 1/2 of each of red, yellow and orange bell peppers chopped as well. (fresh and ground salt pepper to taste!) I butterflied the breasts and used toothpicks to secure it (didn't pound the meat). I then dipped them in non fat milk and then to the bread crumb mix. Used an Italian bread crumb mix and added cayenne pepper (about 1/2-3/4 tsp) and mixed it all together with about a 1/2 a cup of grated Parmesan and Romano cheese. I noted that a couple people mentioned the chicken was soggy on the bottom so I baked it on a cookie drying rack on top of a baking sheet (to catch the run off). It was perfectly cooked in 30 min and is about the best this I've ever made. Thank you for the initial recipe and for everyone's suggestions

Used smoked cheddar

Much as I am surprised to say it, we found a it a little too much cheese using this recipe. The family loved it but next time I make it, I will cut the cheese stuffing by 1/2.

that was a winner. followed directions exactly, though did cut it down for two people. needed 33-35 min in the oven but was cooked just wonderfully. too much breading mixture, though. would think about making less.

My guests thought that this was a fantastic recipe and were still talking about it the next day! My family enjoyed it, but thought that it was a bit too much cream cheese and I didn't use the full amount, so I'll probably reduce that amount even more next time. Overall, it was a hit and I've been asked to make it again.

I've been making this recipe for over a year now. I LOVE it! It is super, super easy and has so much flavor. I only use shredded cheddar in mine though.

Great recipe! I used 4oz fo goat cheese 4oz of cream cheese and the cheddar. and I had to broil it for 2 mins to get the top brown at the end. Fiance loved it, will be making this again!

I'd give this somewhere between a 4 and a 5 - only because of the amount of butter and fat. Loved the taste, and that the chicken breast (which is usually too dry for me) was moist. I added way more garlic than it called for, but that's my standard MO! Wonder if there's some way to cut down on the butter in the garlic-lemon butter sauce.

This was a huge hit at my home! I followed the recipe with the exception of adding minced garlic to the butter mixture. I love cream cheese so I will add even more the next time I fix it. This was so yummy that my thirty-something daughter said it was the best chicken dish I've ever made!

I had something similar to this at a resturant and thats what sparked the idea. this recipe is awesome. Highly recommend.

Delicious! My kids love these (well, my super picky eater doesn't, but the other two do), and every time I cook these for someone else, they give it rave reviews. I use panko instead but besides that, I make it the same! Delicious!

Delicious dish... only thing i'd do differently is less butter.

SOOOO GOOD!!! After reading the other reviews, we decided to cut back on the amount of cheese and just kinda did it by eye. We also used chive and onion cream cheese and mozz instead of cheddar and we wouldn't change anything else...A keeper for sure!! five stars

all I can say is WOW!!!!! absolutely delicious! the only 2 changes I made was that instead of soaking the breasts in milk I spread a thin layer of hellman's lowfat may since that made the topping stick to the chicken and keep it very moist and instead of solid cheddar I used shredded. everything else was followed to a T. I made it last night and again today. It is probably one of the best chicken dishes I ever had.

The cream cheese was very overwhelming. I ate one bite.

Good. Did not have any Romano so I substitued some Italian shredded cheese. Juice of one lemon gave me 2 1/2 T. so I used it all since we love lemon butter! Very good recipe. Served with fetticini noodles, brocolli and lettuce salad.