| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Lowfat, Poultry, Seattle tim |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 1 |
sl |
Provolone cheese, cut into quarters |
| 1/3 |
c |
Italian bread crumbs |
| 2 |
tb |
Parmesan cheese, grated |
| 2 |
tb |
Fresh parsley, finely chopped |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper, to taste |
| 2 |
|
Egg whites |
| 2 |
ts |
Olive oil |
|
|
Lemon wedges |
INSTRUCTIONS
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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