Mediterranean Stuffed Chicken Breasts
Recipe from Kellogg's

Dress up chicken breasts with stir-together dried tomato and olive filling and a crispy herbed coating.


Mediterranean Stuffed Chicken Breasts

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Ingredients
  • 4  large
    boneless, skinless chicken breast halves (about 1 lb. total)
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  • 1/4  teaspoon
    garlic salt
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  • 1/4  teaspoon
    pepper
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  • 4  ounces
    goat cheese (chevre) (3/4 cup)
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  • 3  tablespoons
    snipped oil-packed dried tomatoes, drained
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  • 2  tablespoons
    chopped, pitted Greek-style olives
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  • 1/2  cup
    low-fat buttermilk
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  • 1  teaspoon
    dried oregano leaves, crushed
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  • 1/2  teaspoon
    smoked paprika or paprika
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  • 2 1/2  cups
    Kellogg's Corn Flakes® cereal, coarsely crushed
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  •  
    Steamed green beans tossed with butter (optional)
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Directions
1.
Place each breast half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Season with garlic salt and pepper.
2.
In a small bowl stir together goat cheese, tomatoes, and olives. Divide mixture among chicken breasts. For each, fold chicken around filling to form a mound; fasten with a wooden toothpick. Repeat with remaining chicken.
3.
In a shallow bowl combine buttermilk, oregano, and paprika. Dip chicken into buttermilk, covering all sides, and coat with KELLOGG'S CORN FLAKES cereal.
4.
Place chicken on 17x11x1-inch baking sheet coated with cooking spray. Bake at 375 degrees F for 25 to 30 minutes or until chicken is tender and no longer pink. Remove toothpicks before serving. Serve with green beans (if desired).
Nutrition information
Calories 290, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 3 g, Protein 34 g. Daily Values: Vitamin A 20%, Vitamin C 20%, Calcium 10%, Iron 40%. Percent Daily Values are based on a 2,000 calorie diet
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