Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 20 mins

Moist, tasty chicken encased in a crunchy coating.

Suggestions:

Recommended to serve with White Wine Sauce.

Ingredients:

1/2 medium onion, finely chopped

2 Tbsp parsley, chopped

1 egg yolk or 1 tbsp yolk-free egg substitute

1 pinch 'Lite' or table salt

1 egg white or 1 tbsp yolk-free egg substitute

1 Tbsp water

1 1/2 cup bread crumbs, toasted (1 oz)

1 Tbsp canola or olive oil

1 slice whole wheat bread, crumbed

2 whole boneless chicken breast, skin free (16 oz)

Directions:

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 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. Shallow fry in oil, about 10 minutes on each side.

Serve with vegetables.

Microwave Directions:

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.

Variations:

To reduce cholesterol to 80mg per serving: Use 2 tablespoons of yolk-free egg substitute to mix the stuffing and coat the chicken.

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Family Health Network

Related Recipes:

White Wine Sauce