Garlic and Herb Stuffed Chicken Breasts

By ezunich

Ingredients

• 4 (6-ounce) skinned and boned chicken breasts
• 1 (8-ounce) container light buttery-garlic-and-herb spreadable cheese
• 2 large egg whites
• 1/4 cup nonfat buttermilk
• 1/2 cup Italian-seasoned bread crumbs
• 1/2 cup whole wheat cracker crumbs
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tsp olive oil

Details

Servings 4

Preparation

Step 1

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/4-inch thickness using a meat mallet or rolling pin.

Spread cheese evenly over 1 side of each chicken breast. Fold short ends of each chicken breast over center, covering cheese, and secure with wooden picks.

Whisk together egg whites and buttermilk in a small bowl. Combine breadcrumbs and next 3 ingredients in a shallow dish. Dip chicken in egg white mixture, and dredge in breadcrumb mixture.

Cook chicken breasts in hot oil in a large nonstick skillet 4 - 5 minutes on each side or until chicken breasts are browned. Place chicken on a wire rack in a jellyroll pan.


Bake at 400° for 20 minutes or until meat thermometer inserted into the thickest portion of chicken breast registers 170°.