Breaded chicken stuffed with chèvre

Here’s a method which combines breading, frying and baking.

2 chicken breasts, cut in half for 4 servings. Slit the ½ breasts along the thin, long edge and cut nearly through. Divide ¼ cup goat cheese spread among the 4 servings, inserting into the slit and pinching the opening to seal.

Holding the stuffed opening closed, dip chicken breasts in

1 beaten egg white, then

½ cup bread crumbs and fry in

2 Tablespoons olive oil over high heat, one side only. When browned, remove from pan and place browned side up on a lightly oiled baking sheet and bake until no longer pink, 20 to 30 minutes.

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