Garlic-and-Herb-Stuffed Chicken Breasts Recipe | MyRecipes

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.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes

Cook: 10 Minutes

Bake: 20 Minutes

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

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Ingredients

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

Preparation

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.

January 2006