Cheese Stuffed Chichen
Source of Recipe
me
Recipe Introduction
4 servings
7 points each
List of Ingredients
4 skinless, boneless, chicken breasts
2 oz cheese, such as Monterey Jack, Gruyere, or Provolone, sliced
1 lrg egg
1/3 c italian-style seasoned bread crumbs
2 TBS freshly grated parmesan cheese
2 TBS chopped italian parsley
1/2 tsp salt
freshly ground black pepper
1 TBS olive oilRecipe
Preheat oven to 400*F. Using a small sharp knife, butterfly each chicken breast by making a horizon slit along the long edge of each, cutting nearly through to the opposite side. Open the breast like a book. Place a slice of cheese on one side, leaving a 1/2-in boarder at the edge. Press the other side over to enclose the cheese and set aside. Repeat with the remaning breasts and cheese. Beat egg in a small shallow bowl. In a pie plate or shallow bowl, combine the bread crumbs, parmesan cheese, parsley, salt and pepper to taste. Holding a stuffed breast together firmly with onr hand, dip it into the egg mixture, then dredge it in the bread crumb mixture. Repeat with the remaining breasts and set aside. Heat oil in a lrg cast-iron or ovenproof nonstick skillet until very hot. Add breasts (carefully) and brown well on one side, about 2 mins, then place the skillet in the oven. Bake until chicken is no longer pink inside, about 20 mins.
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