Here is another recipe that we enjoy...If you can't find smoked mozzarella you can use regular but it is well worth the search!

Parmesan Encrusted, Stuffed Chicken Breast
Recipe by Chef Mark Tabak 4 chicken breasts
4 1 oz. wedges smoked mozzarella
1/2 roasted red pepper, sliced
1/2 pound spinach, sauteed and drained
1 cup dry bread crumbs
1 cup grated parmesan
1 egg
1 cup cream
1 cup flour
Olive oil
Salt and pepper to taste

Remove all skin from breasts and cut a slit in each lengthwise from the top (do not pierce the skin anywhere else). Put 1 oz. mozzarella in each. Divide the spinach and pepper slices evenly into 4 and stuff into each breast.

Mix the breadcrumbs and parmesan in one bowl and mix the egg and cream in another bowl. Mix the flour and salt and pepper to taste in a third bowl.

Dredge each breast into the flour - covering completely. Eggwash each breast and drip. Dredge each in the breadcrumb mixture, coating evenly.

Place a saute pan on high heat on the stove. When it is hot, add oil. When oil is hot, place chicken in pan and place in 500 degree oven. Using a spatula, turn the chicken over after 5 minutes when the first side is golden brown. Cook 5 minutes on the second side and it is done.