3 lg. chicken breasts, boned & halved
1 lb. Jack cheese, sliced
4 eggs
3 tbsp. minced fresh parsley
3 tbsp. freshly grated Parmesan cheese
Salt & pepper to taste
1/2 c. flour
4 tbsp. olive oil
Juice of 1/2 lemon

Preheat oven to 375 degrees. Carefully put a slit in the side of each breast half with a sharp knife. Fill with as many slices of Jack cheese as will comfortably fit. Fasten tightly with toothpicks so the cheese won't melt out while cooking. Sprinkle with salt and pepper.

Mix together eggs, Parmesan cheese and parsley. Roll the chicken in flour, coating heavily, and then dip in the egg mixture. Heat the oil in a large skillet over moderately high heat. Put the chicken in and pour the rest of the egg mixture over the top. Fry very quickly until lightly brown. Place chicken in buttered baking pan, lay any extra cheese on tops and around sides of chicken. Bake 25 minutes, do not over cook. Remove toothpicks, squeeze lemon juice over top, sprinkle on parsley and serve. 6 servings.