Pampered Chicken

• 1 (1 lb) skinless chicken breast half, trimmed fat
• 4 slices monterey jack cheese (2 ounces)
• 2 egg whites
• 1/3 cup Italian seasoned breadcrumbs (Italian-style)
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt (to taste)
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons extra virgin olive oil
• lemon wedge (to garnish)

1. Preheat oven to 400u0b0F 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.

chicken breast half, cheese, egg whites, italian seasoned breadcrumbs, parmesan cheese, parsley, salt, fresh ground pepper, extra virgin olive oil, lemon

Taken from www.food.com/recipe/pampered-chicken-315895 (may not work)