PAMPERED CHICKEN

By Merichef342

Ingredients

• 4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
• 4 slices Monterey Jack cheese (2 ounces)
• 2 large egg whites
• 1 ⁄3 cup seasoned (Italian-style) breadcrumbs
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 ⁄4 teaspoon salt, or to taste
• 1 ⁄2 teaspoon freshly ground pepper
• 2 teaspoons extra-virgin olive oil
• Lemon wedges for garnish

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400°F. Place a chicken breast, skinned-side down, on a cutting board.
Keeping the blade of a sharp knife parallel to the board, make a horizontal slit along the thinner,
long edge of the breast, cutting nearly through to the opposite side. Open the breast so it
forms two flaps, hinged at the center. Place a slice of cheese on one flap, leaving a 1⁄2-inch
border at the edge. Press remaining flap down firmly over the cheese and set aside. Repeat
with the remaining breasts.
2. Lightly beat egg whites with a fork in a medium bowl. Mix breadcrumbs, Parmesan, parsley,
salt and pepper in a shallow dish. Holding a stuffed breast together firmly, dip it in the egg
whites and then roll in the breadcrumbs. Repeat with the remaining breasts.
3. Heat oil in a large ovenproof skillet over medium-high heat. Add the stuffed breasts and
cook until browned on one side, about 2 minutes. Turn the breasts over and place the skillet
in the oven.
4. Bake the chicken until no longer pink in the center, about 20 minutes. Serve with lemon
wedges.