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Grilled Breaded Chicken

 Grilled Breaded Chicken
When I got married, my husband's aunt gave us all of her favorite recipes. This chicken dish was one of them that we really enjoy.—Kristy McClellan, Morgan, Utah
8 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/4 cup lemon juice
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons paprika
  • 1 teaspoon celery salt
  • 1/8 teaspoon garlic powder
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups crushed seasoned stuffing
  • Refrigerated butter-flavored spray


  • In a large resealable plastic bag, combine the first six ingredients;
  • add chicken. Seal bag and turn to coat; refrigerate for up to 4
  • hours.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Drain and discard marinade. Coat both
  • sides of chicken with stuffing crumbs; spritz with butter-flavored
  • spray.
  • Grill chicken, covered, over medium heat or broil 4 in. from the heat
  • for 4-7 minutes on each side or until a thermometer reads 170°.
  • Yield: 8 servings.
Nutritional Facts: 1 chicken breast half equals 224 calories, 5 g fat (2 g saturated fat), 75 mg cholesterol, 419 mg sodium,

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Grilled Breaded Chicken (continued)

Nutritional Facts: 12 g carbohydrate, 0.55 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.