Chicken breasts, stuffed with fresh mozzarella, fresh basil and a slice of cooked pancetta or bacon, are breaded in a mixture of bread crumbs, Parmesan cheese and pine nuts (pignoli) and baked.

Oven-Fried Basil Parmesan Chicken

4 boneless, skinless chicken breast halves 8 basil sprigs 4 slices fresh mozzarella 4 slices cooked pancetta or bacon 2 egg whites 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

Crumb Mixture:
1 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup pine nuts, finely chopped (optional)

Lemon wedges for accompaniment

Preheat the oven to 400°F (205°C). Set a rack on a sheetpan and spray it with olive oil spray.
Cut through the thick side of each chicken breast to create a pocket. Into each pocket press two basil sprigs, a slice of mozzarella and a slice of pancetta or bacon (folded in half to fit if necessary).
In a medium bowl, stir together the crumb mixture.
In another bowl, lightly beat egg whites. Add garlic, salt and pepper.
Dip stuffed chicken breasts into egg white mixture; then press into crumb mixture, coating thoroughly. (At this point, the breasts may be placed on a cookie tray and frozen until almost solid; wrap in aluminum foil to store.)
Set the chicken on the rack; bake for 25 minutes until the crumbs are golden brown and chicken is cooked all the way through.
Serve immediately, accompanied with fresh lemon wedges.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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