- 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
- 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
How to Make It
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.