Roasted Red Pepper and Swiss stuffed Chicken Breast

18 Jun

– (4) 5 oz chicken breasts
– 2 wedges of light laughing cow swiss cheese
– Roasted Red Peppers, diced (about 1/4 cup)
– 4 tsp fat free mayo
– 1/3 cup panko breadcrumbs, seasoned with salt and pepper

1. Preheat oven to 425, and spray a baking sheet with nonstick spray.

2. with a fork mix together laughing cow wedges and red peppers until blended.

3. Use a knife to cut a small pocket about 2/12 inches long, into the side of each chicken breast. Fill pocket with 1/4 cheese/pepper mixture, and press the edges closed (use a toothpick if needed)

4. brush the top of each chicken breast with Mayo, and then press the mayo side of the chicken into the breadcrumbs.

5. Place on baking sheet, coated side up, and spray top of chicken lightly with nonstick spray.

6. Bake until golden brown and done in the middle. About 25 minutes.

**Variation: this works great with sundried tomatos too, instead of roasted red peppers.

4 Servings= 230 Calories per serving

Appx 6 weight watchers points plus

One Response to “Roasted Red Pepper and Swiss stuffed Chicken Breast”


  1. Weekly Menu # 2 | Mommy's on a diet - September 28, 2015

    […] Roasted Red Pepper and Swiss stuffed chicken breast* with roasted potatoes and turnip greens (560 calories) […]


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