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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 250.0
  • Total Fat: 4.5 g
  • Cholesterol: 88.9 mg
  • Sodium: 605.8 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 38.9 g

View full nutritional breakdown of Skinny Girl Mexican Chicken calories by ingredient
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Skinny Girl Mexican Chicken

Submitted by: HEATHERDICKSON

Introduction

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 267 calories, 4.25g fat, 717mg sodium, 17g carbs, 5g fiber, 1.5g sugars, 40g protein -- PointsPlusŪ value 6*

It's almost SCARY how good this cheesy, beany, crispy chicken dish is. Seriously. Be afraid...

Ingredients:
1/2 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
4 wedges The Laughing Cow Light Original Swiss cheese
1/2 cup Fiber One bran cereal (original)
8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
1 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa

Directions:
Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.

To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.

Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.

Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!

MAKES 4 SERVINGS
PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 267 calories, 4.25g fat, 717mg sodium, 17g carbs, 5g fiber, 1.5g sugars, 40g protein -- PointsPlusŪ value 6*

It's almost SCARY how good this cheesy, beany, crispy chicken dish is. Seriously. Be afraid...

Ingredients:
1/2 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
4 wedges The Laughing Cow Light Original Swiss cheese
1/2 cup Fiber One bran cereal (original)
8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
1 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa

Directions:
Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.

To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.

Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.

Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!

MAKES 4 SERVINGS

Number of Servings: 4

Ingredients

    Ingredients:
    1/2 cup fat-free refried beans
    1/4 cup shredded fat-free cheddar cheese
    4 wedges The Laughing Cow Light Original Swiss cheese
    1/2 cup Fiber One bran cereal (original)
    8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
    1 tsp. dry taco seasoning mix
    2 dashes cayenne pepper, or more to taste
    Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
    1/4 cup taco sauce
    Optional toppings: fat-free sour cream and/or salsa

Directions

Directions:
Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.

To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.

Cover the pan with foil, and bake in the oven for 20 minutes.

Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.

Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!

MAKES 4 SERVINGS

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user HEATHERDICKSON.






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