Decades ago I saved a similar recipe in which you lightly cover (spray nowadays?) the chicken breasts with margarine or butter, then to coat them, roll them in a mixture of seasoned breadcrumbs you've mixed in a baggie, and then bake them in a glass baking dish rather than pan fry. The baking dish is securely foil-covered during the baking time except for the two brief times you gently spoon a tablespoon of sherry over each breast. I think your recipe and its ingredients could be adapted to baking for fewer calories, and it would be fun to try a different liquid to enhance the flavors in your mix.
Becky, Palmdale, CA