Alright fitness pals, give me your best baked chicken recipe

just put it in a skillet with some worcestershire sauce and spices... wont add any calories, but will add a ton of flavor and it will stay juicy and cook quicker than baking in the oven

as much salt and as much bbq sauce you have. also to balance out the salt throw in like a bunch of sugar. If you have it, add syrup.




don't listen to me.

I was going to say, I think you are in the wrong place for posting that!! LOL!

Oven-Baked Chicken
1 Tbsp margarine
2/3 cup "Bisquick Heart Smart" mix
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
3 - 31/2 lb - cut up chicken (remove skin)
Prep time 10 minutes - bake time 50 minutes
Heat oven to 425 melt margararine in 13 x 9 baking dish
Stir bisquick mix, paprika, salt and pepper, coat chicken. Place meaty sides down in dish (dish and margarine should be hot).
Bake 35 minutes, turn chicken. Bake about 15 minutes longer or until juice is clear when chicken piece is cut to bone.
(5 servings)
This recipe can be adjusted smaller if you don't want to cook this much. (If you don't have the bisquick mix I believe you could use regular flour).
I have used this recipe and like it. I hope this information is helpful, good luck with your cooking. fg

This is Awesome you have to try it...


Chicken Rollatini with Spinach alla Parmigiana
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray (I use my Misto)
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.



Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.


Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

In the future if you have time, marinate in low fat yogurt + spices, it will be unbelievably moist/tender when cooked.