Garlic-And-Herb-Stuffed Chicken Breasts

• 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

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 400u0b0 for 20 minutes or until a meat thermometer inserted into the thickest portion of chicken breast registers 170u0b0.
6. Note: For testing purposes only, we used Alouette Light Garlic & Herbs Spreadable Cheese, and Neva Betta Whole Wheat Crackers.

chicken breasts, butterygarlic, egg whites, nonfat buttermilk, italianseasoned breadcrumbs, whole wheat cracker crumbs, salt, pepper, olive oil

Taken from www.myrecipes.com/recipe/garlic-and-herb-stuffed-chicken-breasts (may not work)