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<br>http://www.hungry-girl.com/weighin/show/2522
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<br>Hungry Girl Today: 1.24.13
<br>WEEKLY WEIGH-IN
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<br>How do you make chicken even better? Stuff it with delicious guilt-free items, THAT's how! Here are two brand-new recipes for your chewing pleasure...
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<br>Creamy Mushroom Stuffed Chicken
<br>1/2 of recipe (1 stuffed chicken breast): 210 calories, 3.5gtotal fat (1.5g sat fat), 450mg sodium, 4.5g carbs, 0.5g fiber, 3g sugars, 36g protein -- PointsPlus® value 5* 
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<br>SmartPoints® value 4*
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<br>This delicious dish is full of comfort-food goodness... Just like something Mom would make, and completely guilt-free!
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<br>Ingredients:
<br>1 cup chopped mushrooms
<br>1/4 cup chopped onion
<br>1/4 tsp. onion powder
<br>1/4 tsp. garlic powder
<br>2 wedges The Laughing Cow Light Creamy Swiss cheese
<br>Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
<br>1/8 tsp. each salt and black pepper
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<br>Directions: 
<br>Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
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<br>Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms and onion until softened and lightly browned, about 6 minutes. 
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<br>Transfer cooked veggies to a medium bowl, and blot away excess moisture. Add onion powder, garlic powder, and cheese wedges, breaking the wedges into pieces as you add them. Stir until cheese has melted and coated the veggies.
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<br>Season chicken cutlets with salt and pepper. Evenly divide veggie mixture between the centers of the cutlets. 
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<br>Roll up each cutlet over the mixture. If needed, secure with toothpicks. Place in the baking pan.
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<br>Cover pan with foil, and bake for 20 minutes. 
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<br>Remove foil and bake until chicken is cooked through, about 15 minutes. Eat up!
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<br>MAKES 2 SERVINGS  
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<br>Fajita-Stuffed Chicken
<br>1/2 of recipe (1 stuffed chicken breast): 242 calories, 5g total fat (2.5g sat fat), 725mg sodium, 10g carbs, 1.5g fiber, 4g sugars, 38g protein -- PointsPlus® value 6*
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<br>SmartPoints® value 3*
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<br>Like fajitas, but not into carby tortillas? These chicken rollups are for you!
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<br>Ingredients:
<br>1/2 cup sliced onion
<br>1/2 cup sliced green and red bell peppers
<br>2 tsp. fajita seasoning mix
<br>Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
<br>1/8 tsp. each salt and black pepper
<br>1/4 cup shredded reduced-fat Mexican-blend cheese 
<br>1/4 cup salsa
<br>2 tbsp. fat-free sour cream
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<br>Directions:
<br>Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
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<br>Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion and bell peppers. Cook and stir until softened, about 6 minutes.
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<br>Transfer cooked veggies to a medium bowl. Sprinkle with 1 tsp. fajita seasoning, and stir well.
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<br>Season chicken cutlets with salt, black pepper, and remaining 1 tsp. fajita seasoning. Evenly divide cooked veggies between the centers of the cutlets. 
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<br>Roll up each cutlet over the veggies. If needed, secure with toothpicks. Place in the baking pan.
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<br>Cover pan with foil, and bake for 20 minutes. 
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<br>Remove foil, and sprinkle stuffed cutlets with cheese. Bake until chicken is cooked through, about 15 minutes.
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<br>Serve with salsa and sour cream. Eat up!
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<br>MAKES 2 SERVINGS
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<br>Hungry for More?
<br>Look! It's our very first stuffed chicken recipe -- the oh-so-simple Stuffed Chick Cordon Bleu!
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<br>Click here for THREE stuffed-chicken recipes: Jalapeño Popper Chicken, Brocco-ful Cheesy Stuffed Chicken, and Chicken Parm Rollup... YUM!
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<br>Wanna impress a date? Our Chicken Amore is perfect! No date? No worries... It's also great for a night in with a pal.
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<br>Three ingredients plus a bit of seasoning... These Creamy Salsa Rollups are almost too easy.
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<br>Our Nacho-rific Stuffed Chicken will satisfy your need for ooey-gooey goodness. Try it!
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<br>CHEW ON THIS:
<br>YAAAAAAY! It's January 24th, a.k.a. National Peanut Butter Day! Click here to check out the PB-rific recipes we developed for our pals and partners over at Cheerios!