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Pampered Chicken

Chicken
  • Prep Time 50 min.
  • Cook Time -
  • Serves 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (175 Ratings): 3.5 out of 5 stars

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All 4 Reviews


1. Ingredients

  1. 4 boneless, skinless chicken breast halves, trimmed of fat
  2. 4 slices Monterey Jack cheese
  3. 2 each egg whites
  4. 1/3 cup seasoned (Italian-style) breadcrumbs
  5. 2 tablespoons freshly grated Parmesan cheese
  6. 2 tablespoons chopped fresh parsley
  7. 1/4 teaspoon salt, or to taste
  8. 1/2 teaspoon freshly ground pepper
  9. 2 teaspoons extra-virgin olive oil
  10. Lemon wedges

Nutrition Info

Per Serving

  • Calories: 320 kcal
  • Carbohydrates: 10 g
  • Dietary Fiber: 1 g
  • Fat: 14 g
  • Protein: 36 g
  • Sugars: 1 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  1. 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.
  2. Lightly beat egg whites with a fork in a medium bowl. Mix breadcrumbs, Parmesan, parsley, salt and pepper in a shallow dish. Holding a stuffed breast together firmly, dip it in the egg whites and then roll in the breadcrumbs. Repeat with the remaining breasts.
  3. Heat oil in a large ovenproof skillet over medium-high heat. Add the stuffed breasts and cook until browned on one side, about 2 minutes. Turn the breasts over and place the skillet in the oven.
  4. Bake the chicken until no longer pink in the center, about 20 minutes. Serve with lemon wedges.

Yield: 4 servings

3. Still Hungry?

An ovenproof skillet is the key to this easy recipe. Breaded stuffed chicken breasts are browned on one side on the top of the stove, carefully flipped and transferred--still in the pan--to the oven to finish cooking. This guarantees a nice brown crust and moist, tender chicken.

Rate This Recipe

Average (175 Ratings): 3.5 out of 5 stars

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  • Quick, easy and delicious!

    Super G - May 6, 2007 09:44:18 PM PST
    I was impressed with comination of moist chicken inside and crispy coating outside. This was super easy to prepare and I will definitely make this again. I used provolone instead of jack cheese and it was great. I also paired it with whole wheat pasta and homemade tomato sauce for a different take on chicken parm.

    6 of 7 found this review helpful.

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  • Great taste

    shannon_cas - August 22, 2007 06:07:23 AM PST
    This was a simple recipe that turned out really good. I didn't use the fresh parsley, and season salt instead of the salt and pepper.

    2 of 2 found this review helpful.

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  • Terrible!

    John I - May 8, 2007 01:50:33 PM PST
    SOGGY is the right word for this recipe. STAY AWAY!!!

    3 of 9 found this review helpful.

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  • Disappointing

    MRC - August 23, 2007 09:53:31 AM PST
    We were disappointed in this recipe - it came out dry for some reason and a little bland. It wasn't horrible, but I won't make it again.

    1 of 5 found this review helpful.

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