Mexican Stuffed Chicken
This recipe is one of my favorite recipes from Hungry Girl. It is her Nacho-rific Stuffed Chicken and its only 6 Weight Watchers Points Plus. I made this several months ago for a little dinner get together with some friends. One of my best friends is not a bean lover, actually she usually doesn’t even eat beans at all but she absolutely loves this chicken. She will call me and say “If I go buy the stuff will you come make that chicken and bean stuff”. And usually I do.
If you haven’t ever checked out Hungry Girl, you really should. She has some great recipes which can be found on her website and also in her many cookbooks. I have a couple of her cookbooks and love them! For this recipe here is what you need:
1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.
Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.
Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don’t worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.
Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."