Best Nacho Rific Stuffed Chicken Hungry Girl Recipes

Nacho-rific Stuffed Chicken image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/2 cup fat-free refried beans
4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
1/4 cup shredded fat-free Cheddar cheese
16 low-fat baked tortilla chips
1 teaspoon dry taco seasoning mix
4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
Salt and freshly ground black pepper
1/4 cup taco sauce
Fat-free sour cream, for topping, optional
Salsa, for topping, optional

Steps:

Preheat the oven to 350 degrees F. 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. Transfer crumb mixture to a plate and 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, dividing it evenly among them. 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 tablespoon 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 top with sour cream and salsa, if using. Enjoy!

Nutrition Facts : Calories 270, Fat 4.25 grams, Sodium 780 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 40 grams, Sugar 1.5 grams

Nacho-Rific Stuffed Chicken (Hungry Girl) image

Provided by Mandy

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup fat-free refried beans
1/4 cup fat-free cheddar cheese, grated
4 (21 g) wedges the laughing cow light original swiss cheese
1/2 cup fiber one all-bran cereal (original)
8 low-fat baked corn tortilla chips, crushed
1 teaspoon taco seasoning mix
2 dashes cayenne pepper (to taste)
4 skinless chicken breasts, cutlets pounded to 1/3-inch thickness
1/4 cup taco sauce
nonfat sour cream
salsa

Steps:

1. Preheat oven to 180.C.
2. Spray a large baking pan with nonstick spray and set aside.
3. To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
4. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
5. Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.
6. Cover each stuffed cutlet with 1 tablespoons taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.
7. Cover the pan with foil, and bake in the oven for 20 minutes.
8. Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
9. Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!

Nutrition Facts : Calories 378.7, Fat 12.4, SaturatedFat 5.1, Cholesterol 170.4, Sodium 467.1, Carbohydrate 9.2, Fiber 2.3, Sugar 2.5, Protein 56.8