Ingredients
Rice bran oil, for frying
8 boneless, chicken breast halves
250 g pkt cream cheese, 1 cm slices
250 g pkt cheddar cheese, 1 cm slices
1 cup milk
1½ cups seasoned bread crumbs
½ cup grated parmesan cheese
1 tbsp minced garlic
¾ cup butter, melted
2 tbsp lemon juice
1 tsp SIDS CRAZY SALT
½ tsp paprika
Directions
Preheat oven to 175°C. Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the centre, cutting almost but not completely through. Place one slice each of cheddar and cream cheese in the centre of each breast. Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and parmesan 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 the baking dish, tucking edges under to seal.
Melt butter in a small saucepan. Stir in lemon juice and garlic then drizzle evenly over chicken. Season breasts with SIDS CRAZY SALT and paprika, if using.
Bake in oven for 30 minutes, until no longer pink in centre and juices run clear.
