From: Jessica T
4 skinless, boneless chicken breasts
3oz reduced fat extra sharp cheddar cheese
1 Tbsp Dijon mustard
1 C crushed cornflakes
1 tsp salt-free spicy pepper seasoning
1 tsp dried parsley flakes
1/2 C non-fat buttermilk
Cut a deep, 2" 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 toothpicks. Combine cereal, seasoning and parsley. Dip chicken in buttermilk; dredge in cereal mixture. Place chicken in 13x9" baking dish coated with vegetable spray. Bake at 375 for 1 hour.
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