Garlic and Herb Stuffed chicken breasts
Emily
ingredients
- 4 (6oz.) skinned and boned chicken breasts
- 1 (8oz.) container light buttery-garlic-and-herb spreadable cheese
- 2 large egg whites
- 1/4 cup nonfat buttermilk
- 1/2 cup Italian-seasoned breadcrumbs
- 1/2 cup whole wheat cracker crumbs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. olive oil
directions
- 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.
- 2
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.
- 3
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 drudge in breadcrumb mixture.
- 4
Cook chicken breasts in hot oil in a large nonstick skillet 4-5 minutes on each side until chicken breasts are browned. Place chicken on a wire rack, and place the wire rack in a jellyroll pan.
- 5
Bake at 400° for 20 minutes until a meat thermometer inserted into the thickest portion of the chicken breast registers 170°.
Source: Judy
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