Crispy Cheese-Filled Chicken

Oxmoor House
4 servings (serving size: 1 chicken breast half)


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4 (8-ounce) skinless, bone-in chicken breast halves
3 ounces reduced-fat extra-sharp Cheddar cheese
1 tablespoon Dijon mustard
1 cup coarsely crushed cornflakes
2 teaspoons salt-free lemon-herb seasoning (such as Mrs. Dash)
1/2 cup nonfat buttermilk
Cooking spray


Preheat oven to 375°.

Cut a 2-inch-long slit in side of meaty portion of each breast without cutting all the way through the breast. Slice cheese into 4 portions; brush with mustard. Place 1 cheese slice in each slit; secure with wooden picks.

Combine cereal and seasoning. Dip chicken in buttermilk; dredge in cereal mixture. Place chicken in a 13- x 9-inch baking dish coated with cooking spray. Bake at 375° for 1 hour. Remove picks, and serve immediately.

Tip: These stuffed bone-in chicken breasts are also tasty filled with Swiss cheese or provolone. Instead of the lemon-herb seasoning, you can use extra-spicy herb seasoning or Italian seasoning.

Created date

April 2008

Nutritional Information

Calories 302
Caloriesfromfat 0.0 %
Fat 8.8 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 44 g
Carbohydrate 7.8 g
Fiber 0.3 g
Cholesterol 117 mg
Iron 0.0 mg
Sodium 416 mg
Calcium 0.0 mg