Best Skinny Stuffed Chicken Recipes

SKINNY STUFFED CHICKEN PARMESAN

Skinny Stuffed Chicken Parmesan image

47% less fat • 30% fewer calories • 47% fewer calories than the original recipe. Party food can be healthful and delicious.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken breasts (about 5 oz each)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried basil leaves
1 clove garlic, finely chopped
1/4 cup fat-free egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 cup Muir Glen™ organic Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

SKINNY STUFFED CHICKEN

Skinny Stuffed Chicken image

This is a low-fat recipe consisting of skinless, boneless stuffed chicken breasts mixed with a heavenly, yet light, artichoke heart, mushroom, caper, and white wine reduction, baked until bubbly with a crispy topping.

Provided by DKE713

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

2 skinless, boneless chicken breasts, trimmed
½ cup crumbled fat-free pepper Jack cheese
¼ teaspoon salt
¼ teaspoon ground white pepper
12 ounces artichoke hearts in water
12 ounces canned mushroom pieces
½ cup white wine, divided
¼ cup capers
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (10.75 ounce) can reduced-fat cream of chicken soup
½ cup melba toast stuffing mix
olive oil cooking spray

Steps:

Preheat the oven to 365 degrees F (185 degrees C).
Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.

Nutrition Facts : Calories 389.1 calories, Carbohydrate 40.1 g, Cholesterol 56.3 mg, Fat 12.4 g, Fiber 6.4 g, Protein 24.8 g, SaturatedFat 4.8 g, Sodium 2294.3 mg, Sugar 4.5 g