- Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound to 1/2-inch thick. Set aside.
- In a shallow bowl combine butter and 1 tablespoon of the oil. Place crushed croutons in a pie plate. Dip chicken in butter mixture, then in croutons, pressing lightly to coat both sides, shaking off any excess.
- In a large skillet heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 3 minutes per side or until browned. Reduce heat to low; cook 1 to 2 minutes per side or until no longer pink (165°F). Transfer to a platter; set aside and keep warm.
- In a small bowl and using an electric mixer, mix cheese, half-and-half and chives at medium speed until well-blended. Top each chicken breast with a spoonful of the cheese mixture, and serve.
View all nutritional information
Calories 430, Calories Fat , Total Fat 24g, Saturated Fat 10g, Cholesterol 100mg, Sodium 740mg, Carbohydrate 19g, Protein 34g
|Total Fat (extra)||37|
|Saturated Fat (extra)||50|
|Vitamin A (extra)||51|
|Vitamin C (extra)||7|