• Heat oven to 400 degrees F.

  • With knife held horizontal to board, butterfly each breast by slicing through thickest part of breast lengthwise without cutting through; open like a book.

  • Lightly whisk together egg and milk in shallow dish. In another shallow dish, spread crumbs.

  • Place 3 dried tomato slices on each breast. Top with 1 slice cheese, folded in half. Sprinkle all breasts with thyme. Fold butterflied flap over cheese. Secure breasts with wooden pick.

  • Dip in egg mixture. Coat with crumbs. Place on rimmed baking sheet. Repeat with remaining breasts. Lightly coat with nonstick cooking spray.

  • Bake in 400 degree F oven 25 to 30 minutes; turn once. Makes 4 servings.

Nutrition Facts

281 calories; 10 g total fat; 139 mg cholesterol; 534 mg sodium. 11 g carbohydrates; 34 g protein;