CHICKEN BREASTS WITH TWO CHEESES

Reader's Digest Recipes

Ingredients

4 skinless, boneless grain-fed chicken breasts
Salt and freshly ground pepper, to taste
120 g (4 oz) Friulano cheese
1 egg
30 ml (2 tbsp) milk
Flour, as required
375 ml (1 1/2 cups / 90 g) Parmesan cheese, freshly grated
90 ml (6 tbsp) butter

Directions

1. Remove the inner fillets from the chicken breasts and keep for another recipe.
2. Pound the breasts with a mallet to flatten to about twice the original size. Season with salt and pepper to taste.
3. Cut the cheese in 4 slices and place one slice on each chicken breast. Fold over and press well to seal, recreating the shape of the original chicken breast.
4. Refrigerate 1 hour.
5. Beat the egg with the milk and set aside in a shallow dish.
6. Flour the stuffed breasts lightly, dip in the beaten egg and coat with grated Parmesan, pressing the cheese into the meat with your hands.
7. Refrigerate 1 hour.
8. Preheat oven to 190°C / 375°F.
9. In a large non-stick skillet, melt the butter until it is frothy and golden. Brown the chicken breasts on both sides over medium heat.
10. Transfer carefully to a baking dish and finish in the oven for 10 minutes.