Cheese Cache Chicken

• 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
• flour
• 1/4 cup clarified butter or 1/4 cup canola oil
• parsley, garnish
• lemon wedge, garnish

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. Saute 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 375u0b0 oven 8 to 10 minutes, or until coating begins to brown.
9. Garnish with parsley sprigs, lemon slices and serve.

chicken breasts, cheese, sage, eggs, parmesan cheese, salt, pepper, fresh parsley, flour, butter, parsley, lemon wedge

Taken from www.food.com/recipe/cheese-cache-chicken-228019 (may not work)