Cheese Cache Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
4 slices monterey jack cheese, cut about 1/4 inch thick and 1 1/2 by 3 inches long
1/2 teaspoon dried sage
2 eggs
1 teaspoon grated parmesan cheese (to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, minced
flour
1/4 cup clarified butter or 1/4 cup canola oil
parsley, garnish
lemon wedge, garnish

Preparation

Cut a pocket in each chicken breast by holding a knife parallel to breast and making about a 2 inch deep slit in side. Do not cut through.
Place a strip of cheese and 1/8 teaspoon sage in each pocket; chill.
In large bowl beat together eggs,parmesan,salt,pepper,and parsley.
Roll each breast in flour; dip in egg mixture.
Heat butter or oil in skillet.
Saute breasts until crisp and golden,turning with a spatula, not tongs.
*You may refrigerate breasts at this point, finishing them just before serving.
Transfer chicken to baking dish and bake in a preheated 375\u00b0 oven 8 to 10 minutes, or until coating begins to brown.
Garnish with parsley sprigs, lemon slices and serve.