Rating: 4 stars
42 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1

Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan.

Recipe by Cooking Light March 2010

Gallery

Credit: Romulo Yanes, Randy Mayor; Styling: Mary-Ellen Weinrib

Recipe Summary test

Yield:
4 servings (serving size: 1 breast half and about 4 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.

  • Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.

  • Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.

  • While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

392 calories; fat 12.9g; saturated fat 6.7g; mono fat 3.4g; poly fat 1g; protein 47.4g; carbohydrates 18.5g; fiber 1.1g; cholesterol 175mg; iron 2.3mg; sodium 421mg; calcium 120mg.
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