Garlic Lemon Double Stuffed Chicken

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 - 8 oz. cream cheese cut into 1/2 in. slices
1 - 8 oz. cheddar cheese cut into 1/2 in. slices
1 c. milk
1 1/2 c. Italian seasoned bread crumbs
1/2 c. grated Romano cheese
1 T. minced garlic
3/4 c. melted butter
2 T. lemon juice
1/2 t. garlic salt
1/2 t. paprika (optional)

Preheat oven to 350 F. Lightly coat a large shallow baking dish with oil.
Butterfly each breast. DO NOT cut all the way through! Place one slice each of the cheddar and cream cheese in the center of each breast than fold one side back over top. Set aside.
Pour milk in a shallow bowl. In a separate bowl, combine bread crumbs and Romano cheese. Carefully dip each breast first in milk than in bread crumbs patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal
Melt butter in a small sauce pan over medium heat. Stir in lemon juice and garlic, and drizzle over chicken. Season breasts with garlic salt and paprika.
Bake in preheated oven for 30 mins. or until juices run clear.

serves 8
recipe from allrecipes.com
*notes from the cook*
I was only cooking for 5 that night so I only used 5 chicken breast but i did use the amount of sauce that the recipe calls for. Also I used whatever grated cheese that I had on-hand, I think it was mozzarella.