Chicken Spinach Bake Weight Watchers Food

CHICKEN AND SPINACH LASAGNA

Steps:

• Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
• Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
• Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
• To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
• Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.

SPINACH AND CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 425°F. Spray a nonstick baking sheet with nonstick spray.
• Whisk together the egg whites with the water in a small bowl. Place the bread crumbs in another small bowl.
• Lightly pound the chicken between 2 sheets of wax paper with a mallet or rolling pin to 1⁄4-inch thickness. Top each chicken breast with one-quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.
• Dip the chicken, one piece at a time, into the egg white mixture, then into the bread crumbs. Place the chicken, seam-side down, on the baking sheet.
• Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices. Yields 1 chicken roll per serving.

CHICKEN SPINACH BAKE - WEIGHT WATCHERS

Steps:

• Preheat oven to 350 degrees F.
• Put tomato sauce in a small saucepan and add the dried minced onion, garlic powder, Italian seasoning, oregano, basil, salt and pepper. Bring to a simmer.
• Cook and drain cavatappi according to the directions but subtract 1 minute from the cook time.
• Poor noodles back into the pan they were cooked in. Add the chicken, spinach and spaghetti sauce, then stir it all up.
• Pour into a casserole dish and sprinkle the mozzarella cheese on top.
• Bake for 20 minutes or until the cheese is melted and it's heated through.

SPINACH & ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
• Lay the chicken breast cutlets across the bottom of the dish in a single layer (see photo above). Sprinkle them with salt and black pepper and place them in the oven to bake for 15 minutes.
• While the chicken bakes, combine the yogurt and softened cream cheese in a large bowl and mix together until thoroughly combined. Add all the remaining ingredients and stir together until everything is well mixed.
• Remove the chicken from the oven after the 15 minutes (it will not be fully cooked yet). If the chicken has released a lot of excess liquid at this point then drain it out or soak it up with paper towels and discard. Using a large spoon or a spatula, spread the cream cheese mixture evenly over the chicken in a nice thick layer. Place the dish back into the oven and continue to bake for another 20-25 minutes until the chicken is cooked through.

WEIGHT WATCHERS STUFFED CHICKEN BREAST

Steps:

• In large nonstick skillet, heat 1 teaspoon oil over medium high heat; saute onion until golden, minutes.
• In medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Divide onion-spinach mixture over chicken, roll up and secure with toothpicks; sprinkle with remaining salt and pepper.
• In same skillet, heat remaining 2 teaspoons oil over medium high heat.
• Cook chicken, turning occasionally until golden brown and cooked through, about 10 minutes.
• Remove from pan and allow to sit for 5 minutes, then remove toothpicks and serve.

WEIGHT WATCHERS BAKED CHICKEN

Steps:

• Preheat oven to 400ºF.
• Coat a small, shallow roasting pan with cooking spray.
• Season both sides of chicken with salt and pepper.
• Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley.
• Pour broth around chicken to coat bottom of pan.
• Bake until chicken is cooked through, about 30 to 35 minutes.
• Garnish with fresh lemon and serve.
• Yields 1 chicken breast half per serving.

WEIGHT WATCHERS CHICKEN SPINACH CRESCENT RING

Steps:

• Place Cresent Rolls with points out to edge and create a ring. Spread cream cheese on cresent rolls, place spices of your choice on top of cream cheese, place spinach on cream cheese, next evenly spread grilled chicken, then mexican cheese.
• Now pull up points of cresent rolls and wrap around ingredients and tuck under the top.
• Bake at 375 for 14 minutes.