Garlic-and-Herb-Stuffed Chicken Breasts

Southern Living
This simple stuffed chicken recipe is a favorite for entertaining. Although this recipe serves only four, it can easily be doubled for a larger crowd. Serve with rice and a salad for a complete meal.
Makes 4 servings


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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 breadcrumbs
1/2 cup whole wheat cracker crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil


Prep: 15 Minutes
Cook: 10 Minutes
Bake: 20 Minutes

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 to 5 minutes on each side or until chicken breasts are browned. Place chicken on a wire rack, and place the wire rack in a jelly-roll pan.

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

Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese, and Neva Betta Whole Wheat Crackers.

Created date

December 2005

Nutritional Information

Calories 392
Caloriesfromfat 32 %
Fat 14 g
Satfat 6.2 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 47.8 g
Carbohydrate 17.4 g
Fiber 1.3 g
Cholesterol 129 mg
Iron 1.8 mg
Sodium 660 mg
Calcium 93 mg