Stuffed Chicken Breast Recipe

DIRECTIONS

Use the Atkins recipe to make Atkins Low Carb Wheat Bread for the bread crumbs; you will need 3 slices.  
 

1. Preheat oven to 350°F. Pulse bread in a food processor until fine crumbs form. Spread crumbs on a baking sheet and bake until golden, stirring once, about 5 minutes. Transfer to a shallow plate, mix in parsley and set aside.
2. Heat the oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add pancetta, mushrooms, and onion. Cook 8 to 9 minutes until liquid has evaporated and mixture is lightly browned. Transfer to a bowl, cool slightly and stir in cheese and parsley.
3. Make a 3 to 4-inch slit lengthwise along the thick side of each chicken breast, cutting almost to the other side to form a pocket. Stuff each pocket with one-quarter of the pancetta mixture. Press each pocket closed and insert a wooden toothpick to secure.
4. Mix flour with salt and pepper in a shallow plate.  In a shallow bowl whisk the eggs and 1 tbsp water.  Press chicken breasts into flour mixture and then into egg mixture. Allow excess to drip off and then press breasts into bread crumb mixture to coat.
5. Wipe out skillet and heat 1 tablespoon of oil over medium-high heat. Add chicken and cook 3 minutes until deep golden brown, turn, add remaining tablespoon oil (tilting pan to spread oil), and brown 3 minutes more on other side.
6. Transfer skillet to oven and bake 18 to 25 minutes until chicken is cooked through. Remove toothpick before serving.