PER SERVING (entire recipe): 233 calories, 4g fat, 764mg sodium, 15g carbs, 7g fiber, 1.5g sugars, 36.5g protein -- PointsPlus® value 5*
Our faux-fried stuffed peppers are amazing, but a meal they are not. If it's dinner you need, but poppers you CRAVE, make this...
1/4 cup Fiber One Original bran cereal
1/8 tsp. garlic powder
1/8 tsp. onion powder
Dash cayenne pepper
One 5-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/2-inch thickness
Dash each salt and black pepper
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 1/2 tbsp. chopped jarred jalapeño slices (about 6 slices)
1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
Preheat oven to 350 degrees. Spray a baking pan with nonstick spray and set aside.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet (or other heavy utensil), carefully crush cereal to a breadcrumb-like consistency through the bag. Add garlic powder, onion powder, and cayenne pepper, and shake to mix. Set aside.
Place chicken cutlet flat on a clean and dry surface; season with salt and black pepper. Spread the upward-facing side with cheese and evenly top with chopped jalapeño. Carefully roll up the cutlet over the filling. If needed, secure with toothpicks. Lightly cover all exposed areas of the chicken with egg substitute. Using your fingers or a spoon, evenly coat with breadcrumb mixture.
Place chicken roll in the baking pan. Cover the pan with foil, and bake in the oven for 20 minutes.
Carefully remove foil and return pan to the oven, uncovered, to bake until chicken is cooked through, about 15 minutes.
Let cool slightly, remove toothpicks (if using), and dig in!
MAKES 1 SERVING