There are two ways to cut the chicken. One is to butterfly it, the other is more similar to pita bread. Which way you use I think should be based on personal comfort and the shape of your breast. Some chicken breasts have a definitely thinner side and thicker side. For those I would recommend the pita cut. If the chicken is relatively evenly proportioned go for the butterfly. I have come to use the pita cut the most because it seems to fit every breast shape.
Pita Cut
Lay one breast at a time out on a cutting surface. Look at the breast and figure out which side of your width is the thinnest. You'll want to cut thin to thick with a long, sharp blade. However, don't start your cut at the very edge! Bring the blade in about a half inch. Slice the blade down once then cut to the side but not completely through. As you cut, leave some space around the top and bottom edges. You are making a pocket, not slicing the meat in half.
Butterfly
Lay one breast at a time out on a cutting surface. Using a long, sharp blade start a the center of the breast and make a shallow cut down the center. Slip the knife into the cut and turn it flat, sharp edge towards the edge of the breast you are cutting. Leaving room at the top and bottom slice a pocket into each side, originating from the center.
Preheat oven to 350 F (175 C)
4 Boneless, skinless chicken breast halves
Cut using preferred method as described above.
Filling
6 Strips of bacon, cooked and crumbled
1/2 pkg Cream cheese, 8 oz
2 c Cheddar cheese, shredded
Dash Garlic Powder
Dash Granulated or Minced Onion
Toothpicks
Using a butter knife, slice a 1/4-1/2 in sliver of the cream cheese and slip it into your chicken pocket. If the breasts are long, you might need to do this twice to cover. Sprinkle the bacon crumbles over the cream cheese, then add a dash of the garlic and onion. Add the shredded cheddar last. Close up the chicken and secure with toothpicks.
Using a butter knife, slice a 1/4-1/2 in sliver of the cream cheese and slip it into your chicken pocket. If the breasts are long, you might need to do this twice to cover. Sprinkle the bacon crumbles over the cream cheese, then add a dash of the garlic and onion. Add the shredded cheddar last. Close up the chicken and secure with toothpicks.
Breading
Milk
Italian seasoned bread crumbs
1/2 c Parmesaen/romano cheese blend, grated
Pull out two pie pans and place them side by side. In one pan pour enough milk to pool about 1/4 - 1/2 inch.
In the second pie pan, add enough bread crumbs to create a 1/4 inch layer or so.
Dip the chicken in the milk, seam side up. Coat the sides with milk and splash a little over the edges of the seam area. Transfer the breast to the second pie pan and coat with the breading.
Idly, I recommend a broiler pan for cooking. This allows the oil from the cheese and juices to drain off the chicken as it bakes. If you use a cookie sheet, try to place the chicken on a rack to give it the opportunity to drain. It isn't necessary, but it provides the best results.
Place into preheated oven and bake for 15 minutes.
Garlic-Lemon Drizzle
1 T Garlic, minced
3/4 c Butter, melted
1/2 t Garlic salt, or to taste
2 T Lemon juice
While the chicken is baking, melt butter in a small pot over medium-low heat. Add everything else but the lemon juice and let simmer for a few minutes. Lastly, stir the lemon juice.
After 15 minutes of baking, remove the chicken from the oven. Spoon a generous amount of the garlic-lemon over the chicken, coating nicely. Return the breasts to the oven and cook another 20-25 mins or until chicken is no longer pink. Remove toothpicks and serve.
Enjoy!
