Cheesy Stuffed Chicken

Edit: I apologize readers; this is my second time posting this recipe. >.<

Rating: 5 of 5
Rating Note: I don't actually like this recipe, but it's Mike's favorite. :)


Notes: I use just enough cream cheese and cheddar cheese to coat the inside... otherwise the cheese overpowers the rest of the flavors. Also, I think our oven might not be accurate; this dish took around 60 minutes to cook in our oven. Also, I only make this in batches of 4 chicken breast halves.


Ingredients:
     oil, for greasing pan
     8 boneless, skinless chicken breast halves
     Cream cheese
     Cheddar cheese
     1 cup milk
     1 1/2 cups Italian seasoned bread crumbs
     1/2 cup grated Romano cheese
     1 tablespoon minced garlic
     3/4 cup butter, melted
     2 tablespoons lemon juice
     1/2 teaspoon garlic salt, or to taste
     1/2 teaspoon paprika
     1/2 teaspoon garlic powder

Directions:
   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. 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.