Cheese stuffed chicken breasts drizzled in a lemon garlic butter make these irresistible!
Preheat your oven to 350 degrees F. Line a baking pan with parchment paper or spray a cooking sheet with cooking spray.
Butterfly each breast by slicing in half horizontally through the centre, cutting almost all the way through but not completely. Fold them open.
Place one slice each of the old cheddar and the cream cheese in the centre of each breast, top with 1 tbsp green onion and then close the top of the breast over it. Pat dry with paper towel. Set aside.
Put the egg into a small shallow bowl that you can fit the chicken in and beat the egg.
In a separate bowl, combine pork crumbs, garlic and Romano cheese. Set aside 2 Tablespoons of crumbs in a separate bowl to sprinkle on after.
Carefully dip each breast first in egg, then into the breadcrumb mixture, patting lightly to firmly coat. Get a good coating on there! Place each onto the baking pan.
Try to tuck the edges of the chicken under to close up the chicken breast and use a toothpick if you need to, to hold them together. The more you can get them closed, the less cheese you lose!
Sprinkle the reserved pork crumbs on the top of the chicken breasts if you want extra crumbs. Salt and pepper the breasts to your taste.
Melt the butter in a microwave safe measuring up. Pour slowly and evenly over the chicken breasts careful to not wash off the crumbs and seasonings.
Bake in the preheated oven for 30-40 minutes, until an internal minimal temperature of 165 degrees is reached, or until no longer pink in centre and juices run clear.
Cooking time will depend on how thick the chicken breasts are.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.