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.
- 4 boneless skinless chicken breasts
- 4 slices monterey jack cheese, cut about 1/4 inch thick and 1 1/2 by 3 inches long
- 1⁄2 teaspoon dried sage
- 2 eggs
- 1 teaspoon grated parmesan cheese (to taste)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon fresh parsley, minced
- 1⁄4 cup clarified butter or 1⁄4 cup canola oil
- parsley, garnish
- lemon wedge, garnish
- 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.
- Place a strip of cheese and 1/8 teaspoon sage in each pocket; chill.
- In large bowl beat together eggs,parmesan,salt,pepper,and parsley.
- Roll each breast in flour; dip in egg mixture.
- Heat butter or oil in skillet.
- Sauté breasts until crisp and golden,turning with a spatula, not tongs.
- *You may refrigerate breasts at this point, finishing them just before serving.
- Transfer chicken to baking dish and bake in a preheated 375° oven 8 to 10 minutes, or until coating begins to brown.
- Garnish with parsley sprigs, lemon slices and serve.