* Exported from MasterCook *
Pampered Cheese Chicken - 6 points
Recipe By :Eating Well, March/April, 1996
Serving Size : 4 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
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4 each chicken breast, no skin, no bone, R-T-C
4 slices Monterey jack cheese slice
1/3 cup Seasoned bread crumbs
2 tablespoons Parmesan cheese -- grated
2 tablespoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large egg white
1/2 tablespoon olive oil
lemon wedges -- garnish
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.
In a shallow dish, mix breadcrumbs, Parmesan, parsley, salt and pepper. In another bowl, lightly beat egg whites with a fork. Holding a stuffed breast together firmly, dip in the egg whites and then roll in the breadcrumbs. Repeat with the remaining breasts and set aside.
In a large ovenproof skillet, heat oil over high heat until almost smoking. Carefully add the chicken and cook until browned on one side, about 2 minutes. turn the breasts over and place the skillet in the oven. Bake until the Chicken is no longer pink in the center, about 20 minutes. Serve with lemon wedges. Makes 4 servings
NI: Calories 250; Fat 9; Fiber (computed using MasterCook) trace
Submitted to REG 6 by Suzanne C.
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Per serving: 457 Calories (kcal); 17g Total Fat; (35% calories from fat); 64g Protein; 8g Carbohydrate; 171mg Cholesterol; 884mg Sodium
Food Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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