Sunday, June 24, 2018

Pimento Cheese Stuffed Chicken

3 Freestyle Weight Watcher Points per serving
One serving=one chicken breast
Adapted from Emily Bites

2 ounces low fat cream cheese
2 tablespoons low fat mayonnaise
2 ounces fat free Kraft Cheddar Cheese
1 tablespoon diced pimentos
pinch of garlic powder
pinch of oregano
4 boneless, skinless chicken breasts
4 teaspoons all-purpose flour
2 teaspoons Cajun seasoning
1 egg white (used Walmart Brand)
2/3 cup of Panko bread crumbs

Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, combine the cream cheese, the mayo, the cheddar cheese, the pimentos, garlic powder, and oregano.  Stir together until well combined.

Place the chicken on a cutting board.  Using a sharp knife, slice the chicken breast from the side, leaving an edge.  Open each breast at the slit. Spread cheese across the surface and close the breast, folding the top half over the pimento cheese mixture.

Combine the flour and Cajun seasoning in a small dish and stir together.  Place chicken breast in dish.  Lightly coat both sides of the breasts in the dish.  Place the egg white in a shallow dish.  Place the Panko crumbs in a separate shallow dish.  Dip each breast in the egg white mixture, turning to coat.  Then move the coated breast to the dish of Panko crumbs and coat on all sides.

Place breasts on baking sheet and cook for 30 to 35 minutes or until fully cooked.

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