6 Chicken Dinner Recipes, #2
You’ll Never Believe These Are Weight Watcher Friendly! I think that a stuffed chicken breast always looks nice when made up properly. Sometimes the recipes just tend to be on the heavy side – but not this one!
The secret is to use light cheese, and you can make these even leaner by choosing turkey bacon instead of regular one. You only quickly brown these in the skillet, and then bake them in the oven which is definitely a healthier option.
These turned out super flavorful and my family loved them!
Ingredients
4 (6 oz.) raw skinless boneless chicken breast
2 Tbsp Gold Medal all-purpose flour
1 Eggland’s egg
2 Tbsp egg whites
2.5 Tbsp bread crumbs
1.5 Tbsp finely grated parmesan cheese
1.5 tsp McCormick garlic powder
1 tsp Italian seasoning
4 oz softened Philadelphia light cream cheese
3 slices cooked and crumbled bacon (use turkey bacon for a leaner option)
1 oz light shredded mozzarella cheese
Instructions:
Cook the bacon, set aside ½ Tbsp of bacon grease. Crumble bacon and set aside
Preheat oven to 375 F and line a baking sheet with parchment paper.
Cut the chicken breasts open, but not all the way.
Combine the egg and egg whites in a small bowl, whisk together. Put the flour on a flat plate. In a small bowl, mix together the bread crumbs, parmesan, ½ tsp of garlic and 1 tsp Italian seasoning, then spread the mixture out on another flat plate.
In a separate bowl combine the cream cheese, 1 tsp garlic powder, crumbled bacon and shredded mozzarella cheese.
Divide mixture into the 4 chicken breast spreading out to cover, then fold breast closed.
Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread crumb mixture.
Heat the bacon grease in a large frying pan over medium then sear each chicken breast for 1 minute on each side.
Place on the prepared baking sheet and bake in the preheated oven for 35 minutes.
This recipe makes 4 servings – 8 smart points each.
USE THE RED NEXT PAGE LINK BELOW FOR #1 OF OUR 6 CHICKEN DINNER RECIPES
Quick tip: Serve with fresh green salad or rice.
