Weight Watchers Stuffed Chicken Breast Food

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 BREASTS WITH CAPER SAUCE FOR TWO

Steps:

• Bring broth, vinegar garlic, peppercorns and bay leaf to a boil in a small saucepan.
• Reduce the heat and simmer until liquid is reduced to about 3/4 cup and garlic is very tender, 8-9 minutes.
• Discard peppercorns and bay leaf.
• Puree garlic mixture in a blender.
• Sprinkle the chicken with salt and pepper.
• Heat oil in medium nonstick skillet over medium heat.
• Add chicken and cook until browned about 5 minutes on each side.
• Add garlic mixture and capers; partially cover and cook, turning chicken until heated through, 2-3 minutes longer.
• Meanwhile mix butter and flour in a small custard cup to form a paste.
• Stir into sauce until blended and smooth.
• Simmer until the sauce is thickened, about 1 minute.

WEIGHT WATCHERS MEXICAN CHICKEN BREASTS

Steps:

• Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
• Spray casserole dish with Pam.
• Place breasts in casserole.
• Bake 30 minutes at 375 degrees.
• Top with salsa about 5 minutes before breasts are done.
• Top with sour cream before serving.

WEIGHT WATCHERS CHICKEN AND RICE STUFFED BELL PEPPERS

Steps:

• MELT margarine or butter in a large saucepan over medium heat.
• Add celery and cook about 5 minutes or till tender.
• STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly.
• Stir in chicken; heat through.
• Stir in rice; remove from heat.
• TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes.
• Place pepper halves, cut sides up, in a large shallow baking or roasting pan.
• Divide chicken mixture among the pepper halves.
• Sprinkle with lemon-pepper seasoning.
• Cover and refrigerate up to 24 hours.
• TO SERVE, bake peppers, loosely covered with foil, in a 350º oven about 55 minutes or till heated through.
• Top with cheese and pimiento.
• Bake, uncovered, about 5 minutes more or till cheese is just melted.
• *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.