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Caraway: These seeds (or more properly, fruits) are reminiscent of dill or fennel but add a slight orange essence.

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Recipe

Crispy Chicken Breasts Stuffed with Ham, Cheese and Sauerkraut

serves
prep time: 25

ingredients

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
3 tablespoons thinly sliced provolone cheese (1 1/2 slices)
3 tablespoons thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
1/3 teaspoon caraway seeds
2 tablespoons extra virgin olive oil, for frying

directions

Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.

Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1 dash caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.

Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).

Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.