This is another of my quick and easy go-to recipes. Ingredients: 2 full size chicken breasts 2 slices of cheese (I prefer swiss or gouda) 2 egg whites (or 1 whole egg) 4 TBSP Dijon mustard (also good with Walla Walla onion mustard) 1 cup unflavored bread crumbs 1 TSP poultry seaoning 1 TSP rosemary 1/2 TSP fresh ground black pepper 1/4 TSP paprika Butter flavored Pam cooking spray Instructions: Preheat your oven to 375F. Get two pie tins or baking pans. In one place the breadcrumbs, poultry seasoning, and black pepper. Crush the rosemary until well pulverized, and add it to the bread crumbs. Stir the bread crumbs with a fork until all the ingredients are well distributed. In the other pie tin put the egg whites (or the whole egg). Butterfly cut the chicken breasts. Inside each breast put 2 TBSP of mustard and spread it evenly. Layer the cheese on top of the mustard and fold it over. Dredge each breast through the egg wash with one hand, and coat with the bread crumbs using the other hand. Once the breasts are adequately coated, lay them on a bakers cooling rack placed on top of a baking sheet. This will allow the heat to cook the breast evenly on all sides. Lightly spray the breasts with the butter flavored Pam in order to allow the breasts to properly brown during cooking. I like to spray both sides. Lighly sprinkle the paprika on the top of the breasts to futther augment the color. Cayenne pepper or Sumac works as well and adds a different punch. Bake at 375F for 30 - 40 minutes (or until the cheese oozing ouf of the chicken starts to darken on the catch pan.