4 skinless boneless chicken breasts
1/2 block (8 oz.) pepper Monterey Jack cheese, sliced 3 x 1 inch
1 egg, beaten
2 tsp. Parmesan cheese, grated
1 tsp. parsley, snipped
1/2 tsp. chicken bouillon
Dash of pepper
2 tbsp. flour
2 tbsp. olive oil

On the thickest side of chicken breast, cut a pocket big enough for cheese slices. Beat together 1 egg, 2 teaspoons Parmesan cheese, 1 teaspoon parsley, chicken bouillon and pepper. Coat chicken with flour and dip in egg mixture. Brown in hot oil for 2 to 3 minutes. Transfer to baking dish and bake at 375 degrees for 8 to 10 minutes. Makes 4 servings.