• 4servings
  • 50minutes
  • 258calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breast halves

  2. 4 slice(s) Monterey Jack cheese

  3. 2 egg whites

  4. 1/3 cup(s) seasoned (Italian-style) breadcrumbs

  5. 2 tablespoon(s) freshly grated Parmesan cheese

  6. 2 tablespoon(s) chopped fresh parsley

  7. 1/4 teaspoon(s) salt

  8. 1/2 teaspoon(s) freshly ground pepper

  9. 2 teaspoon(s) extra-virgin olive oil

  10. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees 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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