Moist, tasty chicken encased in a crunchy coating.
Preparation Time: 20 mins
Cooking Time: 20 mins
CHICKEN: Remove excess skin and fat from chicken breasts.
Divide chicken and cut to give 4 equal pieces. Butterfly chicken by cutting a deep slit in the side of each, opening out and flattening with a mallet.
STUFFING: Mix together 1 slice of bread, onion, parsley, egg yolk and salt;and divide into 4 parts.
Place quarter of the mixture on the bottom half of each piece of chicken. Fold down the top to form a pocket.
Beat egg white and water together. Coat each chicken pocket with egg white mixture then dried bread crumbs. In frying pan, shallow fry in oil, about 10 minutes on each side.
Prepare chicken as directed in standard recipe.
Heat microwave browning dish on HIGH, add oil, reheat then brown chicken breasts.
Reduce heat to MEDIUM HIGH and cook for 6 minutes on each side.
* Serve with White Wine Sauce and vegetables.
** To reduce cholesterol: Use 2 tablespoons of yolk-free egg substitute to mix the stuffing and coat the chicken.
If desired, prior to cooking the chicken, add spinach to the bread crumb mixture.
Serving suggestions are not included in the nutritional analysis.
* Recommended to serve with White Wine Sauce (see recipe link below).