Garlic-And-Herb-Stuffed Chicken Breasts – a delicious recipe with chicken breasts, buttery-garlic, egg whites, nonfat buttermilk, Italian-seasoned breadcrumbs, whole wheat cracker crumbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 400u00b0 for 20 minutes or until a meat thermometer inserted into the thickest portion of chicken breast registers 170u00b0.
6
Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese, and Neva Betta Whole Wheat Crackers.
584
kcal
Calories
44
g
Fat
9
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Garlic-And-Herb-Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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