Pampered Chicken

2 Reviews
From: EatingWell Magazine March/April 1996

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.

Ingredients 4 servings

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  • 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
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • Lemon wedges, for garnish

Preparation

  • Active

  • Ready In

  1. 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.

Nutrition information

  • Per serving: 254 calories; 11 g fat(4 g sat); 1 g fiber; 8 g carbohydrates; 30 g protein; 28 mcg folate; 78 mg cholesterol; 1 g sugars; 0 g added sugars; 328 IU vitamin A; 3 mg vitamin C; 161 mg calcium; 2 mg iron; 492 mg sodium; 269 mg potassium
  • Nutrition Bonus: Calcium (15% daily value).
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 4 lean meat, 1 medium-fat meat

Reviews 2

August 18, 2010
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By: EatingWell User
Delicious! I've been preparing this recipe for over 10 years. When ever I make it, my family can't get enough. I just may make this tonight! Pros: Cons:
October 24, 2009
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By: LADYDI8198
Made this for dinner tonight, the flavor was fantastic!! Everyone liked it; we will make this again. Pros: Cons: