Pampered Chicken (light)

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John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Italian	Lowfat, Poultry, Seattle tim	4	Servings

INGREDIENTS

4		Boneless skinless chicken
		breast halves
1		Provolone cheese, cut into
		quarters
1/3	c	Italian bread crumbs
2	T	Parmesan cheese, grated
2	T	Fresh parsley, finely
		chopped
1/8	t	Salt
		Freshly ground black pepper
		to taste
2		Egg whites
2	t	Olive oil
		Lemon wedges

INSTRUCTIONS

Preheat oven to 400 degrees. Place chicken breasts 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 piece of provolone on one flap;
press the other flap down firmly over the cheese and set aside.  Repeat
with the remaining breasts. In a shallow dish, mix bread  crumbs,
Parmesan, parsley, salt and pepper. In another bowl, lightly  beat egg
whits with a fork. Holding a stuffed breast together firmly,  dip in
the egg whites and then roll in the breadcrumb mix. Repeat  with the
remaining breasts and set aside. In a large, ovenproof  skillet, heat
oil over medium heat until hot. Carefully add the  chicken and cook
until browned on one side, about 2 minutes. Turn the  breasts over and
place skillet in the oven. Bake about 15 to 20  minutes, until chicken
is cooked through. Serve with lemon wedges.  MC formatted 4/12/97 by
MsRooby@sprintmail.com  Recipe by: Seattle Times 4/9/97 Posted to
MC-Recipe Digest V1 #564 by  Rooby <MsRooby@sprintmail.com> on Apr 12,
1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 238 Calories From Fat: 70 Total Fat: 7.8g Cholesterol: 75.3mg Sodium: 1022.3mg Potassium: 625.4mg Carbohydrates: 4.9g Fiber: 2.2g Sugar: 1.4g Protein: 36g