Crispy Cheese-Filled Chicken

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 17%
  • Fat: 6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35.8g
  • Carbohydrate: 27.7g
  • Fiber: 0.3g
  • Cholesterol: 80mg
  • Iron: 0.0mg
  • Sodium: 654mg
  • Calcium: 0.0mg


  • 4 (6-ounce) skinned chicken breast halves
  • 3 ounces reduced-fat extra-sharp Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1 cup crushed corn flakes cereal
  • 1 teaspoon salt-free spicy pepper seasoning
  • 1 teaspoon dried parsley flakes
  • 1/2 cup nonfat buttermilk
  • Vegetable cooking spray


  1. Cut a deep 2-inch-long slit in side of meaty portion of each breast. Slice cheese into 4 equal portions; brush with mustard. Place 1 cheese slice into each slit; secure with wooden picks.
  2. Combine cereal, seasoning, and parsley. Dip chicken in buttermilk; dredge in cereal mixture. Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake at 375° for 1 hour.
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