This lightened up version of the French classic comes from Eating Well. The recipe is quite easy once you get the hang of butterflying and slitting the chicken breast (make sure you start with a breast that is quite thick).
1 pound chicken breast halves without
2 oz. prosciutto - thinly sliced
2 oz. Gruyere cheese - thinly sliced
2 large egg whites
1/4 cup skim-milk buttermilk
1 Tbsp. Dijon mustard
2/3 cup bread crumbs
1/4 cup Parmesan cheese - grated
1/2 teaspoon salt
1/2 tsp. black pepper
4 lemon wedges
Preheat oven to 400 degrees F. Lightly oil a rack large enough to hold chicken breasts in a single layer. Put the rack on a baking sheet and set aside. To butterfly the chicken, place a breast half skinned-side down on a cutting board. Keeping the blade of a sharp knife parallel to the work surface, make a horizontal slit along the thinner, long edge of each breast, cutting nearly through to the opposite side.
Open the breast so it forms two flaps, hinged at the center. Place one-quarter of the prosciutto and Gruyere on one half of the butterflied breast, leaving a 1/2-inch space between the filling and the edge of the breast. Close the chicken carefully and set aside. Repeat with the remaining chicken breasts.
In a medium-sized bowl, combine egg whites, buttermilk and mustard and beat with a whisk until creamy. In a shallow dish, stir together breadcrumbs, Parmesan, salt and pepper. Carefully dip each piece of chicken in the crumb mixture, then in the egg-white mixture, and back again in the crumb mixture. Set on the prepared rack and bake for 30 to 35 minutes, until crisp and lightly browned on the outside and opaque in the center.
Serve with lemon wedges.
Calories: 299 Calories From Fat: 30%
Protein: 36g Carbohydrate: 17g
Cholesterol: 82mg Sodium: 1078mg