CHEESE CACHE CHICKEN
As you cut into this golden chicken breast, a stream of melted cheese oozes from the middle, serving as a lovely sauce. The breasts can be prepared and sautéed in the morning and reheated later. For a special dinner, serve with artichoke hearts filled with creamed spinach, rice cooked in chicken broth with saffron and mushrooms, and a dry white wine. From an April 1978 issue of Bon Apetit. This is also good with Monterey Jack Pepper Cheese for a little spicier version! Serve with warmed salsa on the side.
Provided by Leslie in Texas
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Place a strip of cheese and 1/8 teaspoon sage in each pocket; chill.
- In large bowl beat together eggs,parmesan,salt,pepper,and parsley.
- Roll each breast in flour; dip in egg mixture.
- Heat butter or oil in skillet.
- Sauté breasts until crisp and golden,turning with a spatula, not tongs.
- *You may refrigerate breasts at this point, finishing them just before serving.
- Transfer chicken to baking dish and bake in a preheated 375° oven 8 to 10 minutes, or until coating begins to brown.
- Garnish with parsley sprigs, lemon slices and serve.
Nutrition Facts : Calories 375.5, Fat 24.1, SaturatedFat 13.9, Cholesterol 230, Sodium 415.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.4, Protein 37.6
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