Chicken with provolone will pamper your palate

The following light recipe is adapted from "Eating Well Secrets of Low-Fat Cooking."

Pampered chicken

Makes 4 servings

4 boneless and skinless chicken breast halves

1 slice provolone cheese, cut into quarters

1/3 cup seasoned Italian-style bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons finely chopped parsley

1/8 teaspoon salt

freshly ground black pepper to taste

2 egg whites

2 teaspoons olive oil

lemon wedges

Heat oven to 400 degrees. Place chicken breasts on a cutting board. Keeping the blade of a sharp knife parallel to the board, make a horizontal slit along the thinner, long edge of the breast, cutting nearly through to the opposite side.

Open the breast so it forms two flaps, hinged at the center.

Place a piece of provolone on one flap; press the other flap down firmly over the cheese and set aside. Repeat with the remaining breasts.

In a shallow dish, mix bread crumbs, Parmesan, parsley, salt and pepper.

In another bowl, lightly beat egg whites with a fork. Holding a stuffed breast together firmly, dip in the egg whites and then roll in the bread-crumb mix. Repeat with the remaining breasts and set aside.

In a large, oven-proof skillet, heat oil over medium heat until hot. Carefully add the chicken and cook until browned on one side, about 2 minutes.

Turn the breasts over and place skillet in the oven.

Bake about 15 to 20 minutes, until chicken is cooked through. Serve with lemon wedges.

Per serving: 32.7 grams protein; 8 grams fat; 7.4 grams carbohydrates; 534 milligrams sodium; 2.87 grams saturated fat; 3.56 grams mono-unsaturated fat; 0.92 grams polyunsaturated fat; 80 milligrams cholesterol; calories from fat: 30 percent; total calories: 242.

Pub Date: 5/28/97