- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Method
Pound each chicken breast to even thickness. Holding knife horizontally, cut pocket in each breast; divide sage, butter and pepper among pockets.Coat each breast in flour, pressing to seal pocket. In shallow dish, mix egg with water. Dip chicken into egg mixture; coat in bread crumbs.
Place, seam side down, in cast-iron skillet or 9-inch (2.5 L) square metal cake pan. Bake in 350°F (180°C) oven, turning once and basting with melted butter, until chicken is no longer pink inside, about 45 minutes. Transfer to plates; pour butter over top.
Nutritional facts Per serving: about
- Sodium 218 mg
- Protein 34 g
- Calories 326.0
- Total fat 15 g
- Potassium 429 mg
- Cholesterol 155 mg
- Saturated fat 8 g
- Total carbohydrate 11 g
%RDI
- Iron 10.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 13.0
- Vitamin C 2.0
