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Active Time: 30 Minutes
Total Time: 50 Minutes
Yield: 4 servings
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| An ovenproof skillet is the key to this easy recipe. Breaded stuffed chicken breasts are browned on one side on the top of the stove, carefully flipped and transferred--still in the pan--to the oven to finish cooking. This guarantees a nice brown crust and moist, tender chicken. |
RECIPE 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 |
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DIRECTIONS
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.
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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.
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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.
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Bake the chicken until no longer pink in the center, about 20 minutes. Serve with lemon wedges.
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 4 servings
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