2 whole chicken breasts, skinned, boned and halved
4 pieces Monterey Jack cheese
4 sprigs fresh sage or 1/2 tsp. dried sage
2 eggs
1 tsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. minced parsley
Flour
1/4 c. clarified butter
Parsley (garnish)
Lemon wedges (garnish)

(About 1/4-inch thick and 1 1/2 x 3-inches long).

Cut pocket in each chicken piece by holding knife parallel to breast and making about a 2-inch deep slit in side. Do not cut through. Place a strip of cheese and a sprig of sage (or 1/8 teaspoon dried) in each pocket. Chill. In large bowl beat together eggs, Parmesan, salt, pepper and parsley. Roll breasts in flour, dip into egg mixture. Heat butter in skillet. Saute breasts just until crisp and golden, turning with spatula, not tongs.

(You may refrigerate breasts at this point, finishing them just before serving.) Transfer chicken to baking dish and bake in preheated 375 degree oven 8 to 10 minutes or until coating begins to brown. Garnish with parsley sprigs and lemon wedges. Serves 4.