Cheesy Stuffed Chicken

This is easy enough for beginners, but classy enough to entertain with!

4 boneless, skinless chicken breasts
4 ounces cheese (such as Mozzarella, Havarti, or any other cheese that melts well)
1/3 cup diced onion
1/3 cup diced roasted red pepper
1 clove diced garlic
2 tablespoons olive oil

1/3 cup diced pitted black olives (such as Kalamata)
2 eggs
1/4 cup milk
dash salt and pepper
1/2 cup bread crumbs
2 tablespoons chopped flat-leaf parsley
About 8 toothpicks

Saute the onion, red pepper, and garlic in one tablespoon of the olive oil over medium-low heat until soft. Then add the black olives and turn off the heat. Divide the cheese into four equal portions.

To prepare the chicken trim off any fat, rinse the chicken off, and thoroughly pat it dry. Place each breast down on a flat surface. The side where the skin was taken off should be facing up, and the side where the bone was taken off should be facing down. Starting with the bigger side of the breast, cut across the chicken so that it butterflies open, but do not cut all the way through the breast. Place a piece of cheese along with 2 tablespoons of the onion mixture on one side of the chicken and fold the top flap of chicken over. Secure the breast with a couple of toothpicks so that it will not come apart.

Mix the eggs, milk, and salt and pepper. Coat the chicken in the egg mixture, and then in the breadcrumbs. Saute the chicken breasts over medium-high heat in the remaining tablespoon of olive oil until lightly browned on each side. Transfer the chicken to a baking sheet to cook in a 375 degree oven for 15 minutes. Take the chicken out and let it rest for about five minutes.

Cut each breast in half so that the cheesy filling shows. Garnish with parsley on top. Serve with pasta and salad if desired.

Makes four servings.

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