Chicken Enchiladas
Yield: 10 servings; 5 points per serving
10 - 98% Fat Free Flour Tortillas
15 oz. Raw Boneless Skinless Chicken Breasts, chopped into bite size pieces
1 (16 oz.) Bag Frozen 3 Pepper and Onion Blend (Bell Peppers with Onions)
1 (16 oz.) Can Old El Paso Fat Free Spicy Refried Beans
1 (10 oz.) Can Old El Paso (mild or hot) Enchilada Sauce
1 1/2 Cups Fat Free Shredded Cheddar Cheese
Preheat oven to 375 degrees.
In a large skillet sprayed with non-stick cooking spray, sauté the 3 pepper and onion blend until tender. Drain off any liquid, remove from pan and set aside.
Spray the skillet again with non-stick cooking spray and add the chicken along with 2 tablespoons of enchilada sauce. Stir the chicken to coat and cook until chicken is
cooked through.
Add the onion and pepper mixture along with the refried beans and mix well to combine. Continue cooking just until the beans are hot.
Spray a large Pyrex dish with non-stick cooking spray. Place 2-3 tablespoons of enchilada sauce in the dish and swirl to coat the bottom of the dish.
Place approximately 1/3 cup of the mixture in the center of a tortilla. Roll the enchilada closed and place it seam side down in the dish. Repeat with remaining tortillas.
After all of the enchiladas are in the dish, evenly pour the remaining enchilada sauce over the enchiladas. Evenly distribute all of the cheese on top. Bake for 20-25 minutes.
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Garlic Chicken Kiev
Yield: 6 servings; 4 points per serving
3 tablespoons reduced-fat margarine - softened
1 tablespoon snipped fresh chives or parsley
1/8 teaspoon garlic powder
6 small skinless boneless chicken breast halves (about 3 pounds)
2 cups corn flakes - crushed (about 1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk OR 1/4 cup skim milk
Heat oven to 425° F. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick.
Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture.
Place chicken breasts, seam sides down, in square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes.
Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on High 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes.
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Honey-Pecan Chicken
Yield: 4 servings; 7 points per serving
1/2 cup pecans
2 tablespoons cornflake crumbs
2 tablespoons honey
1 tablespoon reduced sodium soy sauce
4 (5 ounce) skinless, boneless chicken breasts
Preheat oven to 425*. Line a baking dish with foil.
Finely chop the pecans in a food processor. Sprinkle the pecans and cornflake crumbs on a sheet of waxed paper.
Combine the honey and soy sauce in a shallow bowl. Dip both sides of chicken in the honey mixture, then dip into the pecan mixture to coat.
Arrange on the foil lined baking sheet. Spray lightly with cooking spray. Bake until the chicken is cooked through, about 5 minutes on each side.
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Teriyaki Sticky Chicken
Yield: 4 servings; 4 points per serving
16 ounces boneless skinless chicken breasts, 4 oz each
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lite teriyaki sauce
1 teaspoon dry mustard
Preheat oven to 350 degrees. In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard.
Spray and 8X8 inch baking dish with non-stick cooking spray. Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce.
Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken. Serve with rice for additional points.
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Chicken Parmesan
Yield: 4 servings; 5 points per serving
1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese
Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.
Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.
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Italian Chicken
Yield: 4 servings
1 Pound Boneless Skinless Chicken Breast
2 Mozzarella String Cheese Sticks, Part Skim
1 Cup Ragú Tomato & Basil Light Pasta Sauce
1/2 Envelope Shake-n-Bake
Preheat Oven to 350 degrees. Spray a 9x13 baking dish with Cooking Spray and set aside.
Place 1/2 mozzarella stick on backside of chicken breast and roll the breast so the stick remains in the center of the chicken. Use a toothpick to hold together.
Place in baking dish, folded under side down. Using 1/2 of a Shake n Bake Envelope, spread evenly over breast. Spread Evenly the Ragu, over top of the shake n bake on the breasts. Cook for 30 minutes.
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Italian Chicken Rollups
Yield: 4 servings; 5 points per serving
4 (4-ounce) skinless boneless chicken breast halves
1 tsp. dried basil
¼ tsp. pepper
¼ tsp salt
4 (1-ounce) part-skim mozzarella string cheese sticks
Cooking spray
1 cup garlic-and herb tomato sauce (or favorite low point spaghetti sauce)
Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch thickness, using a meat mallet or rolling pin. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish sprayed with cooking spray. Sprinkle with remaining half of spice mixture.
Preheat oven to 350 degrees. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.
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Chicken Cordon Bleu
Yield: 4 servings; 5 points per serving
4 4oz chicken breasts, pounded thin
8 pieces thinly sliced honey ham
4 wedges Laughing Cow Light Swiss Cheese
1/2 package Shake & Bake
Preheat oven to 400. Pound chicken until 1/4 inch thickness.
Place 2 slices ham per chicken and 1 wedge laughing cow cheese. Roll chicken and secure with toothpicks. Place in Pam-greased baking dish and sprinkle tops with Shake and Bake. Bake 35-45 minutes.
Reviews for Chicken Cordon Bleu
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Crunchy Ranch Chicken
Yield: 4 servings; 4 points per serving
1/3 cup Corn Flake crumbs
1/4 cup reduced fat Parmesan Cheese
1 packet Hidden Valley Ranch Dressing Mix
4 boneless, skinless chicken breast halves
Preheat oven to 350°F. Spray a 9x13 inch pan with nonstick cooking spray.
Combine corn flake crumbs, cheese and dressing mix. Spray chicken with butter flavored Pam, then roll in corn flake mixture to coat. Place chicken in prepared pan and bake uncovered for 45 minutes or until done.
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Root Beer Chicken
Yield: 8 servings
8 chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Diet Root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar twin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping
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Baked Chicken and Prosciutto
Yield: 4 servings; 4 points per serving
4 skinless boneless chicken breast
1/4 cup Italian salad dressing, low calorie
2 slices prosciutto - halved
Marinate chicken breasts in Italian dressing overnight; covered and chill.
Preheat oven to 400° F. Coat baking dish with nonstick spray.
Arrange breasts in single layer, cover with prosciutto and bake in preheated oven 10 to 12 minutes, until juices run clear.
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Chicken Teriyaki
Yield: 4 servings; 4 points per serving
4 4 oz. skinless boneless chicken breast
1/4 cup teriyaki sauce low-sodium
1 tablespoon olive oil
4 garlic cloves pressed
1 teaspoon ginger root minced and pared
Place chicken in nonstick baking pan. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour.
Preheat oven to 350° F. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through.
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Baked Buffalo Chicken
Yield: 4 servings; 5 points per serving
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup hot sauce
1 tablespoon white vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seeds
1/8 teaspoon pepper
1/2 cup fat-free blue cheese dressing
Preheat oven to 400° F.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until browned. Place chicken in an 11x17-inch baking dish coated with cooking spray.
Combine hot sauce and next four ingredients; pour over chicken. Bake, uncovered, at 400 for 25 minutes. Serve with blue cheese dressing.
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Monterey Chicken
Yield: 4 servings; 6 points per serving
4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained
Sliced Green Onions
Pepper
*Not 1 cup of each cheese. This cheese comes already mixed together.
Preheat oven to 400 degrees.
Pound out the chicken breasts to flatten. Season each with a little pepper.
Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.
Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.
Place into the oven and bake until the cheese has melted (about 5 minutes).
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French Country Chicken
Yield: 4 servings; 5 points per serving
1 pound boneless skinless chicken breast
5 medium carrots
4 stalks celery
1 medium onions
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon poultry seasoning
10 3/4 ounces FF Cream of Chix Soup - Campbell's
1 envelope onion soup mix
1 cup fat-free chicken broth
1 tablespoon cornstarch
Slice carrots, celery and onions. Place chicken, carrots, celery and onion in 2 qt casserole. Sprinkle with spices. Combine cream of chicken soup, onion soup mix, chicken broth and cornstarch. Pour over chicken and veggies. Bake at 375 until finished - 30 to 40 minutes.
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Pineapple Chicken
Yield: 4 servings; 6 points per serving
1 lb boneless skinless chicken breasts
1 20oz can Pineapple chunks
2 tbsp soy sauce
1/3 cup Splenda Brown Sugar Blend
2 tbsp cornstarch
1/2 cup water
1 medium onion
1 lg bell pepper
Brown chicken, onion, & pepper on stovetop. Mix pineapple, soy sauce and brown sugar in large mixing bowl. Mix water & cornstarch and stir until cornstarch is dissolved. Add to pineapple mixture. Pour mixture over chicken and cook on 350 for 1 hr.
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Greek Chicken Bake with Pasta
Yield: 3 servings; 6 points per serving
3/4 lb boneless skinless chicken breast tenders
4 c fresh baby spinach
4 oz sliced mushrooms
2 Roma tomatoes, sliced
1/3 c rf feta cheese
1/2 c ff balsamic vinaigrette dressing
1 1/2 c angel hair pasta
Set water to boil for pasta. Preheat oven to 350.
Layer spinach, chicken, mushrooms, tomatoes, then feta in a sprayed 13x9 cooking dish. Pour dressing over top. Bake uncovered for 30 min.
Cook pasta. Divide chicken dish into 3 portions and serve each over 1/2 c pasta.
Reviews for Greek Chicken Bake With Pasta
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Bourbon Chicken
Yield: 4 (4 oz) servings; 4 points per serving
1/3 cup bourbon
1/3 cup reduced-sodium soy sauce
1/3 cup Splenda Granular
1 teaspoon molasses
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 pound chicken tenders, or boneless, skinless chicken breasts
Combine all except chicken. Add chicken, cover and marinate several hours or overnight. Place chicken and marinade in baking dish and bake for 30 minutes at 350 degrees, basting occasionally.
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