Pampered Chicken

By DCReyn

Ingredients

• 4 boneless, skinless chicken breast halves, (about 1 pound), trimmed of fat
• 4 slices Monterey Jack cheese, (2 ounces)
• 2 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

Preparation

Step 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.

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.

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.

Bake the chicken until no longer pink in the center, about 20 minutes. Serve with lemon wedges.

Nutritional Facts

Servings4
Calories255
Carbohydrates7g
Cholesterol78mg
Dietary Fiber1g
Fat11g
Monounsaturated Fat4g
Potassium268mg
Protein31g
Saturated Fat4g
Sodium518mg
BonusSelenium (40% daily value)Calcium (15% dv)
Carbohydrate Servings1/2
Exchanges1/2 starch4 very lean meat1 medium-fat meat