Crispy Cheese-Filled Chicken

Ingredients

• 3 ounces cheddar cheese extra-sharp reduced-fat
• 32 ounce chicken breast halves bone-in skinless
• 1 cup coarsely cornflakes crushed
• 1 tablespoon dijon mustard 
• 2 teaspoons lemon-herb seasoning salt-free (such as Mrs. Dash)
• 0.5 cup nonfat buttermilk 

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 37
2. Cut a 2-inch-long slit in side of meaty portion of each breast without cutting all the way through the breast. Slice cheese into 4 portions; brush with mustard.
3. Place 1 cheese slice in each slit; secure with wooden picks.
4. Combine cereal and seasoning. Dip chicken in buttermilk; dredge in cereal mixture.
5. Place chicken in a 13- x 9-inch baking dish coated with cooking spray.
6. Bake at 375 for 1 hour.
7. Remove picks, and serve immediately.
8. Tip: These stuffed bone-in chicken breasts are also tasty filled with Swiss cheese or provolone. Instead of the lemon-herb seasoning, you can use extra-spicy herb seasoning or Italian seasoning.