Oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (4 ounce) pack cream cheese, cut into 8 slices
1 (8 ounce) pack Cheddar cheese, cut into 1/2 inch slices
1 cup milk
11/2 cups seasoned bread crumbs
1/2 cup grated Parmesan 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 (optional)
Preheat oven to 175ºC.
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 a pre-oiled baking dish, tucking edges under to seal.
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.
Bake in preheated oven for 30 minutes, or until the chicken is no longer pink in centre and the juices run clear.