Cheese stuffed Chicken Scallopini

4  servings		skinless, boneless chicken breast halves
1  dash		Salt
1  pinch		Freshly ground black pepper
4  ounces		Gouda
1/2  cup		all-purpose flour
1		large egg
1  tablespoon		water
1/2  cup		fine dry bread crumbs
2  tablespoons		olive oil
2  tablespoons		unsalted butter

Tip: For nutritional information on all the ingredients in Cheese stuffed Chicken Scallopini just click on each ingredient name. Then adjust the serving size for any Cheese stuffed Chicken Scallopini ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 350 degrees F.

Spread a sheet of plastic wrap flat on the work surface. Place 1 chicken breast in the center of the sheet and top with another sheet of plastic. Gently pound it with the flat side of a meat mallet (or the bottom of a small skillet or saucepan) until very thin, about 1/8-inch thick. Repeat with the remaining chicken breasts.

Lightly season the chicken on both sides with Essence, salt, and pepper.

Lay a piece of Gouda in the center of each chicken breast. Tuck the short ends of the chicken in and roll up the long ends, jellyroll fashion, to enclose the cheese completely. Secure each breast diagonally with a wooden toothpick, as needed.

In a shallow bowl, combine the flour with 1 teaspoon Essence. In another bowl, beat the egg with the water. In a third bowl, combine the breadcrumbs with 1 teaspoon of Essence.

One at a time, lightly coat each chicken breast roll in the flour. Dip into the egg wash, and then dredge in the bread crumbs to evenly coat, shaking to remove any excess.

In a large ovenproof skillet, heat the oil and melt the butter over medium-high heat. Add the chicken breasts and cook, turning, until browned on all sides, 2 to 3 minutes. (If not an ovenproof skillet, transfer to a baking dish.) Place in the oven and bake until the chicken is cooked through, 8 to 10 minutes.

Transfer the chicken to a cutting board and remove the toothpicks. Slice each breast into 3/4-inch rounds.

Spoon wheat spaghetti noodles into the center of each of 4 large dinner plates and arrange the sliced breasts along the noodles. Top the chicken with the tomato sauce(Homemade Tomato Sauce) and garnish with chopped parsley.