 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
As you cut into this golden chicken breast, a stream of melted cheese oozes from the middle, serving as a lovely sauce. The breasts can be prepared and sautéed in the morning and reheated later. For a special dinner, serve with artichoke hearts filled with creamed spinach, rice cooked in chicken broth with saffron and mushrooms, and a dry white wine. From an April 1978 issue of Bon Apetit. This is also good with Monterey Jack Pepper Cheese for a little spicier version! Serve with warmed salsa on the side. Ingredients:
4 boneless skinless chicken breasts |
4 slices monterey jack cheese, cut about 1/4 inch thick and 1 1/2 by 3 inches long |
1/2 teaspoon dried sage |
2 eggs |
1 teaspoon grated parmesan cheese (to taste) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon fresh parsley, minced |
flour |
1/4 cup clarified butter or 1/4 cup canola oil |
parsley, garnish |
lemon wedge, garnish |
Directions:
1. Cut a pocket in each chicken breast by holding a knife parallel to breast and making about a 2 inch deep slit in side. Do not cut through.
2. Place a strip of cheese and 1/8 teaspoon sage in each pocket; chill.
3. In large bowl beat together eggs,parmesan,salt,pepper,and parsley.
4. Roll each breast in flour; dip in egg mixture.
5. Heat butter or oil in skillet.
6. Sauté breasts until crisp and golden,turning with a spatula, not tongs.
7. *You may refrigerate breasts at this point, finishing them just before serving.
8. Transfer chicken to baking dish and bake in a preheated 375° oven 8 to 10 minutes, or until coating begins to brown.
9. Garnish with parsley sprigs, lemon slices and serve.
|
|