Weight Watchers Stuffed Chicken Breast Recipes
WEIGHT WATCHERS STUFFED CHICKEN BREAST
Given this at a WW meeting, and only 5 smart points makes for a satisfying dinner, I served with steamed green beans and a green salad
Provided by Bonnie G 2
Categories Chicken Breast
Time 30m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 8
Steps:
- In large nonstick skillet, heat 1 teaspoon oil over medium high heat; saute onion until golden, minutes.
- In medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Divide onion-spinach mixture over chicken, roll up and secure with toothpicks; sprinkle with remaining salt and pepper.
- In same skillet, heat remaining 2 teaspoons oil over medium high heat.
- Cook chicken, turning occasionally until golden brown and cooked through, about 10 minutes.
- Remove from pan and allow to sit for 5 minutes, then remove toothpicks and serve.
Nutrition Facts : Calories 224.9, Fat 8.8, SaturatedFat 2.7, Cholesterol 81, Sodium 875.9, Carbohydrate 9.1, Fiber 3.7, Sugar 1.5, Protein 28.4
WEIGHT WATCHERS BAKED CHICKEN
This is another tasy way to prepare chicken that is good for you. This recipe is 3 points per serving. There is a total of 4 servings. You could also make this with white fish fillets or turkey cutlets in place of the chicken.
Provided by CookingONTheSide
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Coat a small, shallow roasting pan with cooking spray.
- Season both sides of chicken with salt and pepper.
- Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley.
- Pour broth around chicken to coat bottom of pan.
- Bake until chicken is cooked through, about 30 to 35 minutes.
- Garnish with fresh lemon and serve.
- Yields 1 chicken breast half per serving.
Nutrition Facts : Calories 145.5, Fat 4.2, SaturatedFat 0.8, Cholesterol 72.6, Sodium 469.7, Carbohydrate 1.1, Fiber 0.3, Sugar 0.3, Protein 24.5
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- In a large nonstick skillet, heat 1 tsp oil over medium-high heat; saute onion until golden, about 5 minutes.
- In a medium bowl, combine onion, spinach, zest, feta, 1/2 tsp salt and 1/4 tsp pepper; set aside.
- Evenly divide onion-spinach mixture over chicken, roll up and secure rolled chicken with toothpicks; sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
- In same skillet, heat remaining 2 tsp oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes. Remove toothpicks and serve with arugula drizzled with dressing. Yields 1 piece chicken (sliced or left whole), 1 1/2 cups arugula and 1 tbsp dressing per serving.
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- Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.
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- Whisk together the egg whites with the water in a small bowl. Place the bread crumbs in another small bowl.
- Lightly pound the chicken between 2 sheets of wax paper with a mallet or rolling pin to 1⁄4-inch thickness. Top each chicken breast with one-quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.
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- Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Divide spinach mixture between cutlets. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper.
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