Shelly's Recipe

STUFFED FRIED CHICKEN BREASTS

Category: Chicken

2 whole chicken breasts, skinned, boned, and halved
4 pieces Monterey Jack cheese, in large cubes
1/2 tsp dried sage
2 eggs
1 tbsp Parmesan cheese
1/4 tsp each salt and pepper
1 tbsp minced fresh parsley
1 cup flour
1/4 cup butter, melted

Cut a deep pocket in each half of chicken breast, being careful not to cut all the way through. In each pocket place cheese pieces and a sprig of sage, or 1/8 tsp dried sage. Cover and chill 2 hours or longer.

Combine eggs, Parmesan cheese, salt, pepper, and parsley in large bowl and beat thoroughly. Roll chilled chicken pieces in flour, then dip in egg mixture; repeat twice. Heat butter in heavy skillet and saute breasts until crisp, then bake in oven 10 to 15 minutes at 375 to cook breasts through, melt cheese, and brown coating. Serves 4