Crunchy Cheese Filled Chicken
Ashleigh Roberts
ingredients
- 4 skinned chicken breast halves
- 3 oz. reduced fat sharp cheddar cheese
- 1 Tbsp. dijon mustard
- 1 cup crushed corn flakes cereal
- 1 tsp. salt free spicy pepper seasoning
- 1 tsp. dried parsley flakes
- 1/2 cup nonfat buttermilk
directions
Cut a deep 2 inch long slit in side of meaty portion of each breast. Slice cheese into 4 portions, brush with mustard. Place 1 piece of cheese into each slit; secure with wooden picks. Combine cereal, seasoning and parsley. Dip chicken into buttermilk then roll in cereal mixture. Place chicken in a baking dish which has been sprayed with nonstick spray. Bake at 375* for one hour or until done.
notes
Calories 317
Source: Ashleigh Franks
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