Rating: 4.33 stars
3 Ratings
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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.

Source: EatingWell Magazine, March/April 1996

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total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake the chicken until no longer pink in the center, about 20 minutes. Serve with lemon wedges.

Nutrition Facts

254 calories; protein 30.3g; carbohydrates 7.7g; dietary fiber 0.6g; sugars 0.8g; fat 10.6g; saturated fat 4.3g; cholesterol 77.5mg; vitamin a iu 327.7IU; vitamin c 2.8mg; folate 27.5mcg; calcium 161.4mg; iron 1.5mg; magnesium 33.9mg; potassium 268.9mg; sodium 492.1mg; thiamin 0.2mg.

1/2 starch, 4 lean meat, 1 medium-fat meat

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