Best Ww Sticky Chicken 5 Points Recipes

Ww Mustard Baked Chicken- 5 Points image

Provided by BakinBaby

Time 27m

Yield 3 serving(s)

Number Of Ingredients 10

6 chicken breast tenders
1/4 cup fat free sour cream
1/4 cup fat-free evaporated milk
1/2 tablespoon Dijon mustard
1/2 tablespoon prepared yellow mustard
1/8 teaspoon Mrs. Dash seasoning mix (or other salt free seasoning)
1/4 teaspoon seasoning salt
1/8 teaspoon thyme leaves
1 cup corn flake crumbs
1/2 tablespoon olive oil

Steps:

Spray 9x11 pan with cooking spray.
Combine Sour Cream, Evaporated Milk and mustards in a medium sized bowl.
Season chicken with salt free seasoning and seasoned salt; dip chicken pieces in cream mixture.
Roll in cornflake crumbs.
Place chicken pieces in coated pan and sprinkle with thyme leaves, and drizzle with olive oil.
Bake for 15-20 minutes until juices run clear.

Nutrition Facts : Calories 93, Fat 2.8, SaturatedFat 0.5, Cholesterol 2.8, Sodium 164.2, Carbohydrate 14.1, Fiber 0.4, Sugar 5, Protein 3.5

Teriyaki Sticky Chicken (Ww 4 Points) image

Provided by Redsie

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons light teriyaki sauce
1 teaspoon dry mustard

Steps:

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.

Nutrition Facts : Calories 206.8, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 474.2, Carbohydrate 17.8, Fiber 0.1, Sugar 16.9, Protein 25.7

Ww 5 Points - Spicy Oven Fried Chicken image

Provided by mariposa13

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup low-fat buttermilk
2 teaspoons hot pepper sauce
8 (5 ounce) skinless chicken thighs (bone-in)
1/2 cup seasoned bread crumbs
1/2 cup ground almonds
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat oven to 425°F.
Line roasting pan with foil, spray with nonstick cooking spray.
Combine buttermilk and hot pepper sauce in 9x13-inch baking dish.
Place chicken in buttermilk mixture, turning to coat, set aside.
Combine the bread crumbs, almonds, salt, pepper on a shallow plate.
Dip the chicken into the crumb mixture, turning to coat all sides.
Discard excess buttermilk mixture and bread crumb mixture.
Place chicken on rack and lightly spray with nonstick spray.
Bake 20 minutes, then lightly spray chicken again with nonstick spray.
Bake until chicken is golden and thermometer reads 180°F when inserted in thigh, about 25 minutes longer.
5 Points per serving (1 chicken thigh).