Total Time
50mins
Prep 25 mins
Cook 25 mins

As you cut into this golden chicken breast, a stream of melted cheese oozes from the middle, serving as a lovely sauce. The breasts can be prepared and sautéed in the morning and reheated later. For a special dinner, serve with artichoke hearts filled with creamed spinach, rice cooked in chicken broth with saffron and mushrooms, and a dry white wine. From an April 1978 issue of Bon Apetit. This is also good with Monterey Jack Pepper Cheese for a little spicier version! Serve with warmed salsa on the side.

Ingredients Nutrition

Directions

  1. Cut a pocket in each chicken breast by holding a knife parallel to breast and making about a 2 inch deep slit in side. Do not cut through.
  2. Place a strip of cheese and 1/8 teaspoon sage in each pocket; chill.
  3. In large bowl beat together eggs,parmesan,salt,pepper,and parsley.
  4. Roll each breast in flour; dip in egg mixture.
  5. Heat butter or oil in skillet.
  6. Sauté breasts until crisp and golden,turning with a spatula, not tongs.
  7. *You may refrigerate breasts at this point, finishing them just before serving.
  8. Transfer chicken to baking dish and bake in a preheated 375° oven 8 to 10 minutes, or until coating begins to brown.
  9. Garnish with parsley sprigs, lemon slices and serve.