Tuesday, May 17, 2011

Hungry Girl Nacho-Riffic Stuffed Chicken

Ok, so this recipe is pretty much AWESOMENESS! I know I say that about a lot of HG's recipes, but this one is a win with anyone! Who would've thought to put Laughing Cow into chicken! omg. Amazing! And this was a hit with my fiance AND friends..Shout out to Jordan who got my butt to finally post this! haha. If you have her books, this one can be found in her newest book, 300 Under 300, on page 204.

Hungry Girl Nacho-Riffic Stuffed Chicken
(Please note, I made my own changes (italicized) to the recipe as noted below)

* 1/2 cup fat-free refried beans (I used my Black Beans)
* 1/4 cup shredded fat-free cheddar cheese (I completely skip this step, the laughing cow is plenty!)
* 4 wedges The Laughing Cow Light Original Swiss cheese
* 1/2 cup Fiber One bran cereal (again, I have left this out in the past)
* 8 low-fat baked tortilla chips (Guiltless Gourmet), crushed (Note: Hint of lime are tasty too!)
* 1 tsp. dry taco seasoning mix
* 2 dashes cayenne pepper, or more to taste (Ok to leave out)
* Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness (I don't pound, I stuff)
* 1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa

1. Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.

2. To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside. (In my case, I just mix my black beans and laughing cow)

3. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside. (All I do is grind the chips, add the seasonings and set aside).

4. Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks. (I cut a slit in one end of the chicken and slice through the middle WITHOUT breaking through the chicken. I then stuff the cheesy mixture into each chicken. This way you do NOT need to roll)

5. Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides-- use a spoon or your fingers, if needed. Gently transfer to the baking pan. (I roll each cutlet in the taco sauce, then in the chips, then place on my baking pan).

6. Cover the pan with foil, and bake in the oven for 20 minutes. Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.

7. Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy! SOO yummy

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet):
267 calories
4.25g fat
717mg sodium
17g carbs
5g fiber
1.5g sugars
40g protein
WWPP value: 6