This is a recipe I found recently on AOL Food. Despite the intricate instructions, it was easy to make and turned out really delicious when I made it last week. Even my husband, the picky eater, loved it. I served it with garlic-Parmesan red potatoes (roasted) and a Ceasar salad (which my husband did not eat) and the combo was excellent. This chicken would make a tasty and decadent sandwich as well, especially if you added a couple of pieces of bacon and spread some ranch dressing on a toasted bun!
4 boneless, skinless chicken breast halves (about 1 pound), trimmed of fat
4 slices Monterey Jack cheese (2 ounces)
2 egg whites
1/3 cup seasoned (Italian-style) breadcrumbs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped, fresh parsley (or 1 tablespoon dried parsley)
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
Lemon wedges for garnish
Preheat oven to 400°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.