Crunchy Cheese Stuffed Chicken Breasts

• 1/4 cup cornmeal
• 1 tbsp all-purpose flour
• 1 tsp dried Italian herb seasoning
• 1/4 tsp each salt and pepper
• 4 boneless skinless chicken breasts (about 1 LB)
• 1/4 cup shredded Asiago or provolone cheese
• 4 oil-cured black olives or oil packed sun-dried tomatoes, chopped
• 2 tbsp olive oil

In shallow dish, combine cornmeal, flour, herb seasoning, salt and pepper� set aside.

With sharp knife held horizontally, cut chicken almost but not all the way through; open like book. Sprinkle 1 side of each breast with one-quarter of the cheese; sprinkle with one-quarter of the olives. Fold uncovered side over; secure edge with skewer or toothpicks.

Brush chicken all over with half of the oil; dip into cornmeal mixture, turning and pressing to coat evenly.

In ovenproof skillet, heat remaining oil over medium-high heat; brown chicken on 1 side. Turn chicken; bake in 425o oven for about 15 minutes or until golden and no longer pink inside.

makes 4 servings 259 cal. 12 g total fat 3 g sat. fat.