Butterfly the breasts by cut them lengthwise 3/4 of the way through (see post for step-by-step photos and directions). Start at the tip and be sure to keep the knife level while slicing through the chicken breast. Do not cut completely through to the other side, otherwise the filling will fall out during baking.
In a small bowl, mix together the cheese filling: cream cheese, parmesan cheese, garlic, onion, salt, thyme, and lemon juice.
Stuff each butterflied breast with half of the stuffing mixture leaving a 1/2" margin along the outer edge. Sprinkle the filling with fresh parsley.
Prepare a baking sheet or casserole dish by lining it with parchment paper or spraying it with cooking oil. Place the stuffed chicken breasts on the baking sheet.
Mix together the melted butter and lemon zest. Brush the tops with melted butter mixture.
Bake at 425ºF for 30 minutes. After 20 minutes, use a digital instant read thermometer to check the temperature, then baste the tops to help them brown better. Chicken is done when the internal temperature in the center of the thickest portion is at least 165ºF.
Let rest for 5 minutes. Cut each breast in half crosswise for serving. Serve with your favorite sides.
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Notes
Recipe FAQs:
Does stuffing a chicken keep it moist?Yes, stuffing helps poultry retain more moisture than an unstuffed one. Plus, the filling adds more flavor, too.
How do you keep butterflied chicken breast closed?You can use toothpicks or small skewers to hold the pocket closed during baking. This way, all of the filling will stay inside of the breast.
TFN Pro Tips:
The average size of boneless breasts varies a lot. On average, one can weigh anywhere from 6 to 12 ounces. If your poultry weighs less than 6 ounces, you can double the amount of herb cheese filling and use 1 breast per person.
To prevent the board from slipping, place a damp kitchen towel underneath it.
Storing and ReheatingFridge. Any leftovers will keep for up to 4 days if refrigerated in an airtight container.Freezer. After roasting, let the chicken breasts cool down. Then, transfer them to a freezer-safe container. Once frozen, they should keep for up to 3 months.Before reheating, thaw the frozen baked chicken overnight in the refrigerator.Reheating: To reheat, place them on a baking sheet or in a baking dish. Cook in a preheated 350°F oven for 15-20 minutes, or until an instant-read digital thermometer inserted into the thickest portion of the breast reaches 165°F.