Dinner tonight?

buffjess

I have some boneless skinless chicken breast..What can I do to make them DELICIOUS, but also low in calories.:happy:

buffjess

I have some boneless skinless chicken breast..What can I do to make them DELICIOUS, but also low in calories.:happy:

kistinbee

Funny...I thawed out some boneless skinless chicken breast as well and was trying to decide how to prepare. Any ideas would be great!!

AndreaMMil

we're having chicken mango quesadillas. YUM!

hmmmm

This may sound odd but I had boneless thighs the other day and all I did was saute them with a little pam and after they were cooked I just added a few tablespoons of fat free ranch and it came out awesome. Also I like the quesadilla idea too. Mmmmmmm this is making me hungry thinking about dinner

nikii14

I don't know the calories for this, but I can't imagine its high...

Place chicken in a ziplock bag with taco seasoning and a little water. Keep in fridge for a few hours. Or you can just sprinkle with taco seasoning. Place chicken on aluminum foil, put a spoonful of salsa on chicken and top with low fat cheddar cheese. Make a foil packet and place in oven on cookie sheet. I tend to cut the chicken thinner so it cooks faster.
Enjoy!!

scostello24

Tonight is chicken enchiladas for us...YUMMMMMY

POINTS® value | 6
Servings | 6
Preparation Time | 15 min
Cooking Time | 27 min
Level of Difficulty | Easy

Ingredients
1 sprays cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/2 cup fat-free sour cream
1/4 cup fat-free evaporated milk
1/4 cup scallion(s), green part only, minced
1/4 tsp crushed red pepper flakes
3 cup cooked chicken breast, chopped*
6 medium whole wheat tortilla(s), 7-inches each
1/4 cup low-fat shredded cheddar cheese, sharp variety
6 medium olive(s), green, pitted, sliced
1/4 cup salsa
Instructions

Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.

Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.

Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.