yo
hey Jennifer,
I've seen you posting around the forum so I thought I'd say hello! I also saw somewhere that you get tired of chicken breast really fast, I do also, thing is, my mom works as an accountant for a chicken company so I can get like 40 lbs of boneless skinless breasts for 30 bucks or so..so I have to find ways to make it tolerable. Here's my favorite thing to do with them, stolen from eatingwell.com:
ingredients
Cream Cheese-&-Pesto-Stuffed Chicken Breasts
* Filling of your choice, (see below)
* 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
* 1 egg white
* 1/2 cup plain dry breadcrumbs
* 2 teaspoons extra-virgin olive oil
Cream Cheese-Pesto Filling:
* 2 tablespoons reduced-fat cream cheese, (Neufchatel)
* 1 tablespoon basil pesto, (store-bought or homemade)
* Freshly ground pepper, to taste
Goat Cheese-Olive Filling:
* 2 tablespoons creamy goat cheese
* 1 tablespoon chopped black olives
* Freshly ground pepper, to taste
Ham & Cheese Filling:
* 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
* 2 tablespoons chopped ham
* 2 teaspoons Dijon mustard
* Freshly ground pepper, to taste
Preparation
1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine cream cheese, pesto and pepper in a small bowl with a fork.
3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Nutrition
Cream cheese-pesto stuffed chicken per serving: 233 calories; 9 g fat (4 g sat, 3 g mono); 81 mg cholesterol; 7 g carbohydrates; 33 g protein; 1 g fiber; 379 mg sodium; 351 mg potassium.
Goat cheese-olive stuffed chicken per serving: 235 calories; 7 g fat (2 g sat, 3 g mono); 72 mg cholesterol; 10 g carbohydrate; 31 g protein; 1 g fiber; 248 mg sodium.
So basically, just pick one of the "stuffings" and prepare the chicken the same way each time, the cream cheese/pesto one is AWESOME! Good luck!
