2 (8 oz.) whole chicken breasts, skinned, split and boned
4 (3 x 1 inch) slices Monterey Jack cheese
1 egg
2 tsp. grated Parmesan cheese
1 tsp. snipped parsley
1/2 tsp. instant chicken bouillon granules
2 tbsp. all-purpose flour
2 tbsp. cooking oil

In thickest side of each chicken piece, cut a pocket just large enough for cheese slice. Place a cheese slice in each pocket. Beat together egg, Parmesan cheese, parsley, bouillon granules, and dash pepper. Coat chicken with flour and dip in egg mixture; brown in hot oil 2 to 3 minutes on each side. Transfer to a 10 x 6 x 2 inch baking dish. Bake in a 375 degree oven for 8 to 10 minutes. Makes 4 servings.