Instructions: 1. Preheat oven to 400 degrees. Place chicken breasts on a cutting board.

Keeping the blade of a sharp knife parallel to the board, make a horizontal slit along the thinner, long edge of the breast, cutting nearly through to the opposite side. Open the breast so it forms two flaps, hinged at the center.

2. Place a piece of provolone on one flap; press the other flap down firmly over the cheese and set aside. Repeat with the remaining breasts.

3. In a shallow dish, mix bread crumbs, Parmesan, parsley, salt and pepper.

In another bowl, lightly beat egg whits with a fork. Holding a stuffed breast together firmly, dip in the egg whites and then roll in the breadcrumb mix. Repeat with the remaining breasts and set aside.

4. In a large, ovenproof skillet, heat oil over medium heat until hot.

Carefully add the chicken and cook until browned on one side, about 2 minutes. Turn the breasts over and place skillet in the oven.

5. Bake about 15 to 20 minutes, until chicken is cooked through. Serve with lemon wedges.

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