Preheat the oven to 400 degrees F. Set a rack on a sheet pan and spray it with olive oil spray. Cut through the thick side of each chicken breast to create a pocket. Into each pocket press two basil sprigs, a slice of mozzarella and a slice of pancetta or bacon (folded in half to fit if necessary).

In a medium bowl, stir together the crumb mixture. In another bowl, lightly beat egg whites. Add garlic, salt and pepper. Dip stuffed chicken breasts into egg white mixture; then press into crumb mixture, coating thoroughly. (At this point, the breasts may be placed on a cookie tray and frozen until almost solid; wrap in aluminum foil to store.) Set the chicken on the rack; bake for 25 minutes until the crumbs are golden brown and chicken is cooked all the way through. Serve immediately, accompanied with fresh lemon wedges.

Courtesy of the National Chicken Council and the U.S. Poultry & Egg Association