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Garlic-and-Herb-Stuffed Chicken Breasts

Prep time 15 mins
Cook time 10 mins
Bake time 20 mins
Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

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