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05.13.10
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We've concocted some SUPER chicken recipes based on beloved foods from around the world... Enjoy! 
Three-Cheese Chicken Cannelloni

PER SERVING (1 stuffed cutlet, 1/2 of recipe): 274 calories, 3.5g fat, 647mg sodium, 12g carbs, 2g fiber, 6g sugars, 43g protein -- PointsPlus® value 6*

Pasta is passé (and starchy!). We like our cheesy filling rolled up in CHICKEN! And we know you will too.




Ingredients:
1/4 cup frozen chopped spinach
1/4 cup finely chopped mushrooms
1/3 cup fat-free ricotta cheese
2 tsp. reduced-fat Parmesan-style grated topping
1 tsp. chopped garlic, divided
Dash nutmeg
Dash each salt and black pepper, or more to taste
Two 5-oz. raw boneless skinless lean chicken breast cutlets
3/4 cup canned crushed tomatoes
1 tsp. dried minced onion
1/2 tsp. Italian seasoning
1 stick light string cheese

Directions:
Preheat oven to 350 degrees.

Place spinach and mushrooms in a microwave-safe bowl. Microwave for 1 minute, until softened. Blot thoroughly, removing excess liquid. Add ricotta cheese, Parm-style topping, 1/2 tsp. garlic, nutmeg, salt, and pepper. Mix well and set aside.

Place one chicken cutlet in a large sealable plastic bag and, removing as much air as possible, seal bag. Carefully pound chicken through the bag with a meat mallet or heavy can, until uniformly about 1/3-inch thick. Repeat with second cutlet.

Lay cutlets flat and spread evenly with veggie-cheese mixture. Starting with a longer side, roll up one cutlet (not too tightly or the filling will ooze!), and secure with toothpicks. Place in a baking pan sprayed with nonstick spray. Repeat with second cutlet. Cover pan with foil.

Bake in the oven for 20 minutes.

Meanwhile, in a small bowl, combine tomatoes, onion, Italian seasoning, and remaining 1/2 tsp. garlic. Mix well and set aside.

Break string cheese into thirds and place in a food processor or blender -- blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.

Remove pan from the oven, and carefully remove foil. Spoon seasoned tomatoes equally over chicken, and sprinkle shredded/grated string cheese evenly over tomatoes. Return to the oven (uncovered) and bake for 15 minutes, or until chicken is cooked through and cheese on top has melted. Remove toothpicks and enjoy!

MAKES 2 SERVINGS

 
Hungry Chick Shepherd's Pie

PER SERVING (1/4th of recipe): 280 calories, 1.75g fat, 576mg sodium, 36.5g carbs, 6g fiber, 7g sugars, 26.5g protein -- PointsPlus® value 6*

Here's a new guilt-free spin on an old tradition from the British Isles!

Ingredients:
1 cup instant mashed potato flakes
3 cups frozen cauliflower florets
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 dashes each salt and black pepper, or more to taste
12 oz. raw boneless skinless lean chicken breast cutlets
1/2 cup fat-free chicken gravy
4 cups frozen mixed vegetables
One 8-oz. can sliced mushrooms, drained
Optional: garlic powder, onion powder, paprika

Directions:
Preheat oven to 375 degrees.

In a large microwave-safe bowl, combine potato flakes with 1 1/2 cups hot water, and stir until moistened. Add cauliflower and mix well. Cover and microwave for 3 minutes, or until potatoes have thickened and cauliflower is hot. Once cool enough to handle, mash well with a potato masher or fork. Add butter and a dash each of salt and pepper. Mix well and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken cutlets and sprinkle with a dash each of salt and pepper. If you like, season with garlic powder, onion powder, additional salt, and/or additional pepper. Cook about 5 minutes per side, until cooked through. Once cool enough to handle, chop into small pieces. Place in a bowl with gravy, stir to coat, and set aside.

Place frozen mixed veggies in a large microwave-safe bowl and microwave for 5 - 6 minutes, until thawed. Drain excess liquid, and then stir in mushrooms. Arrange veggies flat in the bottom of an 8-inch by 8-inch baking pan sprayed with nonstick spray.

Scatter gravy-coated chicken over the veggies. Evenly spoon potato-cauliflower mixture over the chicken in the pan, and smooth surface with the back of the spoon. If you like, sprinkle with paprika.

Bake in the oven for 35 minutes, until potato-cauliflower layer has slightly browned. If you like, season to taste with additional salt and/or pepper. Eat up!

MAKES 4 SERVINGS

More "Fun with Chicken" from 2010!

'Cuz we adore chicken just as much as you do...

Kickin' Buttermilk Faux-Fried Chicken - The buttermilk tenderizes AND adds amazing flavor -- who knew?! Try this crunchy stuff for yourself!

Chicken Carbonara a la Hungry Girl - Our slimmed-down take on the Italian classic. Avoid restaurant versions, people!

Need-a-Fajita Chicken Bowl - There are many delicious, Mexican-inspired chicken items at fast-food places. But you're better off making our swap!

The Whole Enchilada Chicken Soup - This version of Chili's too-heavy soup is so good, you'll want to have it around all the time.

Jumpin' Jack Chicken with Mashies Platter - That's right, a whole PLATTER of food, with stuff-smothered chicken at the center of it all. YUM!

 


CHEW ON THIS:
This week is National Hamburger Week. Click here for some guilt-free burger ideas from, um, US!!!
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  *The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

Hungry Girl Inc., 18034 Ventura Blvd. #503, Encino, CA 91316