Chicken Parmesan

I've been making this since I was like 10. Literally. It's easy but a bit time consuming but makes an impressive little dish. =)

Ingredients:

Chicken Breasts (1 for each person. Unless you have some chickens that have been on some major steroids. Then you can probably cut them in half)

Block cheese (I usually use pepper jack, but you can use fresh mozzarella, colby jack, swiss, whatever makes you happy)

3-4 egg whites, lightly whisked

about 1/2 cup or so of all purpose flour

about 1 or 2 cups of bread crumbs (plain or italian)

paprika powder, garlic powder, parsley flakes, italian seasonings, parmesan cheese, red pepper flakes, salt and pepper...and whatever other seasonings you have in your pantry that you'd like to throw in here. =P

Carefully make a pocket in each chicken breast with your knife as close to the edges as possible without tearing open the pocket. Season the eggs with salt and pepper. Season the bread crumbs with all the seasonings named above.

Insert the chicken pockets with a couple slices of the cheese. I used to "sew" the openings shut with soaked toothpicks to prevent cheese-ooze while baking, but you don't have to. Carefully dip the chicken breasts into the flour, shake off access, dip into egg, dip into bread crumbs to coat thoroughly. You can repeat the flour, egg, bread crumb process if you want a better breading.

Bake on a greased baking sheet at 375 for about 30 minutes or until the chicken is cooked. Serve over pasta with marinara sauce.