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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 6 |
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Such a delicious ham free version of the chicken cordon bleu. you can use your favorite cheese for a change. Ingredients:
1 (1 lb) skinless chicken breast half, trimmed fat |
4 slices monterey jack cheese (2 ounces) |
2 egg whites |
1/3 cup italian seasoned breadcrumbs (italian-style) |
2 tablespoons freshly grated parmesan cheese |
2 tablespoons chopped fresh parsley |
1/4 teaspoon salt (to taste) |
1/2 teaspoon fresh ground pepper |
2 teaspoons extra virgin olive oil |
lemon wedge (to garnish) |
Directions:
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.
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