Directions:
- Combine 2 tablespoons butter, dill, 1/8 teaspoon salt, pepper, and garlic in a small bowl, stirring well. Chill 1 hour.
- Slice chicken breast halves lengthwise, cutting to, but not through, other side. Open halves, laying chicken flat. Place each chicken breast half between two sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.
- Place about 1 1/2 teaspoons butter mixture on the small end of each chicken breast half, and roll up jelly-roll fashion. Tuck in sides, and secure each roll with wooden picks. Sprinkle chicken evenly with 1/2 teaspoon salt.
- Combine 2 tablespoons water and egg whites in a shallow dish, stirring with a whisk. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 3 cups. Microwave 2 1/2 teaspoons butter at HIGH 15 seconds or until melted. Combine melted butter and breadcrumbs in a shallow dish; toss well. Dip 1 chicken breast half in egg white mixture; dredge in breadcrumb mixture. Dip chicken breast half in egg white mixture again; dredge in breadcrumb mixture again. Repeat procedure with remaining chicken breast halves, egg white mixture, and breadcrumb mixture. Place chicken breast halves, seam sides down, in a jelly-roll pan coated with cooking spray. Cover and refrigerate 1 hour.
- Preheat oven to 425°.
- Bake chicken at 425° for 35 minutes or until the chicken is done. Remove wooden picks before serving.
- Place potatoes on a baking sheet coated with cooking spray; coat potatoes with cooking spray. Sprinkle potatoes with remaining 1/8 teaspoon salt; toss. Bake potatoes at 425° for 40 minutes or until tender, turning once after 30 minutes. Transfer potatoes to a bowl, and toss with remaining 2 teaspoons butter. Serve with chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.91 Kcal (1419 kJ) | ||
| Calories from fat | 104.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 18% | |
|---|---|---|---|
| Cholesterol | 43.44mg | 14% | |
| Sodium | 709.14mg | 30% | |
| Potassium | 155.68mg | 3% | |
| Total Carbs | 45.15g | 15% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 6.32g | 25% | |
| Protein | 14.58g | 29% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 280.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 126.13 Kcal (528 kJ) | ||
| Calories from fat | 38.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 18% | |
|---|---|---|---|
| Cholesterol | 16.17mg | 14% | |
| Sodium | 263.92mg | 30% | |
| Potassium | 57.94mg | 3% | |
| Total Carbs | 16.8g | 15% | |
| Sugars | 0.66g | 7% | |
| Dietary Fiber | 2.35g | 25% | |
| Protein | 5.43g | 29% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 9% | |
| Calcium | 104.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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