Friday, June 20, 2008

Laurie's Chicken Breasts Stuffed w/Cheese

3 large boneless skinless chicken breasts, halved
1 lb. monterey jack cheese, sliced
4 eggs
3 Tablespoons minced parsley
3 Tablespoons fresh grated parmesan cheese
1/4 teaspoon salt and pepper
1/2 cup flour
4 Tablespoons olive oil
juice of half a lemon (maybe 2 Tablespoons lemon juice)

Slit breasts, and stuff pocket with monterey jack cheese slices, and close edges with toothpicks poked through the chicken. Mix eggs, parmesan cheese, and parsley in a bowl. Roll prepared chicken in flour, then dip in egg mixture. Heat the oil in a large skillet, put the chicken in, and pour the rest of the egg mixture over the top. Fry very quickly, just to lightly brown. Place chicken in a buttered baking dish. Lay any extra monterey jack cheese on top and around the sides of the chicken. Bake for 25 minutes. Remove the toothpicks, and sprinkle the lemon juice over it (this really adds flavor, don't skip it), sprinkle with parsley and serve. If you're a cheese lover, this is delicious!

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