Wanted to do something different for dinner tonight! I just got on this Buffalo Chicken bandwagon - I never liked hot sauce until recently. Today, I decided to stuff my chicken breast with cream cheese, shredded carrot & celery then dipped it into some hot sauce and breadcrumbs - baked it and tadaaaa a delicious dinner was had! For all my WW peeps, this recipe as is below came out to 5 Points Per Serving.
2 Servings - 5pts each
Ingredients:
2 Large Chicken Breast
2 oz - 1/3 Fat Cream Cheese (5pts)
28 g Fat Free Cheddar Cheese
1 Carrot Shredded
1 Celery Stalk Shredded
1/4 Cup Hot Sauce
1 tbsp Light Mayo (1 pt)
1/4 Cup Panko Bread Crumbs (1pt)
Garlic Salt Seasoning
Ranch Dressing:
41 g Lite Sour Cream (2pts)
2 tbsp Non Fat Greek Yogurt
Ranch Salad Dressing Mix
1. Pre-heat your oven to 375 degrees. Take 2 chicken breast and butterfly them. Place them between wax or parchment paper to pound them to equal thickness.
2. In a separate bowl, mix the carrot, celery, cream cheese & fat free cheddar. This will be your filling for the chicken. Divide the filling evenly into each piece of chicken, roll up and secure it with toothpicks.
3. Prepare 2 shallow dishes - one for Panko breadcrumbs (added garlic salt to it) and the other with hot sauce mixed with 1 tbsp of light mayo (mixed together).
4. Spray your baking dish, add chicken in and place your chicken in the oven. Chicken should cook for about 35 minutes depending on the thickness - internal temp should be 165 degrees.
5. When chicken is done - let it rest for about 5-8 minutes so you can put and the filling will not ooze out.
6. I plated my dish with carrot & celery. Added scallions and just a touch of blue cheese to the top with hot sauce mixed with some non fat Greek yogurt.
7. To make the Ranch Dressing - this is based on your taste so you may have to adjust amounts to your own flavors. Add sour cream, Greek yogurt and ranch seasoning mix to a bowl and mix together.
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