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.
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.
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.
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.
Bake at 400 for 20 minutes or until a meat thermometer inserted into the thickest portion of chicken breast registers 17
Note: For testing purposes only, we used Alouette Light Garlic & Herbs
Spreadable Cheese, and Neva Betta Whole Wheat Crackers.
