4 small (4 ounce) boneless skinless chicken breasts
4 1-ounce slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2-inch long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal, salt and pepper and parsley flakes. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with nonstick cooking spray. Bake at 375 degrees for 40 minutes or until no longer pink.
Makes 4 Servings
Serving Size: 1 chicken breast
| Nutrients per serving: | |
| Calories: | 224 |
| Total fat: | 3 grams (13% of calories) |
| Saturated fat: | 1 gram |
| Cholesterol: | 71 mg |
| Sodium: | 369 mg |
| Carbohydrate: | 14 grams (26% of calories) |
| Protein: | 33 grams (61% of calories) |
| Dietary fiber: | trace |
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