Ingredients
| 6 | boneless, skinless, chicken breasts | | 6 | Monterey jack cheese, sliced 1/4 inch thick | | 1 stick | butter | | 2 tbsp. | butter | | 2 tbsp. | Dijon mustard | | 1 cup | freshly grated Parmesan cheese | | 1 cup | fine dry bread crumbs | | 1/4 cup | minced fresh parsley | | 1/2 cup | all-purpose flour | | Salt and pepper, to taste |
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Instructions
Preheat the oven to 350°F. With a sharp knife, cut a pocket lengthwise in each breast and insert a piece of Monterey jack cheese. In a small saucepan melt 1 stick of butter and stir in the mustard. In a separate bowl combine the bread crumbs, Parmesan, and parsley. Dust the chicken with flour and dip in the melted butter, turning to coat. Roll in the bread crumb mixture.
In a large skillet heat the remaining 2 tbsp. of butter and brown the chicken lightly on all sides. Place the chicken in an ovenproof casserole. Season with salt and pepper to taste. Bake uncovered for 30 minutes, or until done.
Author's Comments
I sometimes make a wine mushroom sauce to put over it.
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