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Roasted Red Pepper and Swiss stuffed Chicken Breast

18 Jun

Ingredients:
– (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

Directions:
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

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Grilled Chicken and Mango Salsa Salad

26 May

Ingredients:
– mixed greens (I use spring and romaine)
– goat cheese (2 tbsp. per serving)
– vinaigrette (raspberry, pomegranate, strawberry, etc)
– 4 oz grilled chicken per salad

Mango Salsa
– 2 mangoes (peeled, seeded and diced)
– 3 small tomatos diced
– 1 small purple onion, diced
– 1-2 fresh jalapeno peppers (seeds removed) (to taste)
– 1-2 tablespoons of apple cider vinegar (to taste)
– salt and pepper to taste

Instructions

1. Make Mango Salsa: Mix all ingredients for salsa together, and refrigerate.
2. Lay lettuce on foundation of salad.
3. Top with 1/2 cup mango salsa, 2 tbsp. of goat cheese, chopped chicken, and 2 tbsp. dressing.\

1 Salad= 310 Calories

** calories calculated using hidden valley farmhouse originals pomegranate vinaigrette- 2 tbsp.

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French’s Fried Onion baked Chicken

12 May

I can’t take credit for creating this recipe, but I will take credit for sharing it with you 🙂  It’s delicious. One of my family’s favorites.  My daughter dips hers in honey.

Ingredients:

– 2 1/2 cups French’s Fried Onions (regular or cheddar)

– 1 egg

– 2 tablespoons flour

– 4 (4 oz) boneless chicken breasts

Directions:

1. Clean and dry chicken breasts.

2 Put fried onions into food processer, and grind until they’re well chopped.

3.  Mix onions and flour.

4. beat egg in a shallow bowl.

5. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere.

6. Place chicken on baking sheet. Bake at 400°F for 20 min.

4 servings= 365 Calories per serving

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Chicken Cordon Bleu

6 May

I adapted this recipe from one of my favorite sites, skinnytaste.  They always have great recipes, and you will likely see many more of their recipes here in the future.

Ingredients:

– 6 Thin sliced Chicken Breasts (appx 3 oz each)

– salt and pepper

– 1 large egg

– 2 egg whites

– 1 tbsp water

– 1 1/4 cups italian seasoned breadcrumbs

– 1/4 cup grated parmesan cheese (optional, mix with bread crumbs)

– 6 slices of thin deli ham (i used Hillshire farms)

– 3 slices swiss cheese (peppridge farm thin slices) cut in 1/2

Directions:

1. Preheat oven to 450.  Spray a large non-stick baking pan with PAM.

2. wash and dry the chicken, and season with salt and pepper.

3. Lay the chicken flat on a plate, and place 1 slice of ham and 1/2 slice of cheese in the center of each breast.

4. Mix all eggs with 1 tbsp water.  Set aside in a dish.

5.  Tightly roll chicken breasts until ham and cheese are tightly rolled in the center.

6. Holding the chicken “roll” tightly together, dip chicken into egg, and then coat with breadcrumbs.

7. Place chicken seam side down on baking dish.

8.  Spray tops of chicken lightly with PAM, and bake 25 min.

6 servings= 280 calories each

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Crockpot “Cola” chicken aka: the best bbq chicken you’ll ever make

5 May

Ingredients:

– 4-6 chicken breasts

– 1 cup of diet dr pepper (or dr pepper 10)

– 1 cup ketchup

– 1/2 tsp garlic powder

– 1/2 tsp crushed red pepper flakes (or more if you like)

– Diced onion (optional) 1 cup

Directions:

1. place chicken in crock pot, salt and pepper.

2. Mix all other ingredients together, and pour over chicken.

3. Mix just enough so the chicken isn’t touching the bottom of the crockpot. Let a little liquid get under it.

4. Cook on low 6 hours.

5. Remove chicken, and set aside.

6. pour sauce into a small skillet or saucepan and heat on stove until thick.

7. Serve sauce over chicken.

makes 4-6 servings (1 chicken breast per serving)–  190 Calories

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Served here with homemade slaw, and baked beans.

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