Fiber-ific Nacho-rific Stuffed Chicken
I just saw this recipe on Hungry Girl...and OMG it looked so good. she didnt use the fiber one cereal thought, jsut the fat free tortilla chips for th etopping...
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 -- PointsPlus™ value 6*
It's almost SCARY how good this cheesy, beany, crispy chicken dish is. Seriously. Be afraid...
Ingredients:
1/2 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
4 wedges The Laughing Cow Light Original Swiss cheese
1/2 cup Fiber One bran cereal (original)
8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
1 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa
Directions:
Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.
To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
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.
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.
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.
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.
Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
MAKES 4 SERVINGS
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 -- PointsPlus™ value 6*
It's almost SCARY how good this cheesy, beany, crispy chicken dish is. Seriously. Be afraid...
Ingredients:
1/2 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
4 wedges The Laughing Cow Light Original Swiss cheese
1/2 cup Fiber One bran cereal (original)
8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
1 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa
Directions:
Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.
To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
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.
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.
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.
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.
Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
MAKES 4 SERVINGS
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Replies
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Oh Bumpy Mc Bumpkins!0
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OMGOODNESS this sounds Yummy!0
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This sounds DELICIOUS!0
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Bump!
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Oh BIG BUMP!!0
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*drools*
That sounds delicious!0 -
OMG...and it loooooked so good too!!!!!! She even had a recipe for a margarita that was only like 115 cal.....yum...i can see some mexican in my future...0
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HOLY COW that's A LOT of protein!!!!! I'm going grocery shopping for this stuff NOW!!!! It sounds SOOO good!0
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Making this... THANKS!0
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These are the stats that I got from MFP for the recipe
Per Serving: 242 cal
17carb
6 fat
5 fiber
35 protein
2 sugar
Its a little off from her stats,...but very very close. I must not have put something in right...but her stats are good enough for me, and for mexican.0 -
Sounds yummy! Can't wait to try!0
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mmm, bump for sure0
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yumbump0
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Yum! This is going on my "TRY THIS!" list!0
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Yum!! Am going to have to try this one!! Thanks:)0
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Mmmm sounds soooo good - bumparoo!!0
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that sounds so good!! Share the margarita recipe too 0
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I saw this today and it was def yummy looking! Thanks for posting the recipe I really want to try it out!0
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BUMP!0
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yummy!0
This discussion has been closed.
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