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Crispy Cheese-Filled Chicken

Yield 4 servings (serving size: 1 chicken breast half)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

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