Crispy Cheese Filled Chicken
|Skinless chicken breast halves||24 Ounce|
|Reduced fat extra sharp cheddar cheese||3 Ounce|
|Dijon mustard||1 Tablespoon|
|Corn flakes cereal||1 Cup (16 tbs), crushed|
|Salt free spicy pepper seasoning||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Nonfat buttermilk||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
Cut a deep 2-inch-long slit in side of meaty portion of each breast.
Slice cheese into 4 equal portions; brush with mustard.
Place 1 cheese slice into each slit; secure with wooden picks.
Combine cereal, seasoning, and parsley.
Dip chicken in buttermilk; dredge in cereal mixture.
Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Bake at 375° for 1 hour.