4 boneless, skinless chicken breast halves
4 basil sprigs
4 slices fresh mozzarella
4 slices cooked pancetta or bacon
2 egg whites
2 gloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
lemon wedges
Crumb mixture:
1 cup fine semolina or Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup pine nuts, finely chopped (optional)
Preheat the oven to 400 F. Set a rack on a sheetpan and spray it with olive oil spray. Cut through the thick side of each chicken breast to create a pocket. Into each pocket press a basil sprig, a slice of mozzarella and a slice of pancetta or bacon (folded in half to fit if necessary.) In a medium bowl, stir together the crumb mixture. In another bowl, lightly beat egg whites. Add garlic, salt and pepper. Dip stuffed chicken breasts into egg wash; then press
into crumb mixture, coating thoroughly. Set the chicken on the rack; bake for 25 minutes until the crumbs are golden brown and chicken is cooked all the way through. Serve immediately, accompanied with fresh lemon wedges.(makes 4 servings)
