Recipe - Pampered Chicken (Light)

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

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 MCRecipe Digest V1 #564 by Rooby
MsRooby@sprintmail.com on Apr 12, 1997