Reduced Calorie Garlic-Lemon Stuffed Chicken Breast
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 471.8
- Total Fat: 22.0 g
- Cholesterol: 197.2 mg
- Sodium: 417.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 63.7 g
View full nutritional breakdown of Reduced Calorie Garlic-Lemon Stuffed Chicken Breast calories by ingredient
Introduction
This recipe was adapted from a 640 calorie recipe to a 472 calorie and reducing the total fat from 45g to 22g by substituing Neufchatel Cheese (low calorie) for cream cheese, using evaporated milk instead of whole milk and using Panko crumbs instead of seasoned bread crumbs. The garlic-lemon-butter sauce with the cheeses make this a great brunch or Sunday dinner. This recipe was adapted from a 640 calorie recipe to a 472 calorie and reducing the total fat from 45g to 22g by substituing Neufchatel Cheese (low calorie) for cream cheese, using evaporated milk instead of whole milk and using Panko crumbs instead of seasoned bread crumbs. The garlic-lemon-butter sauce with the cheeses make this a great brunch or Sunday dinner.Number of Servings: 4
Ingredients
-
• 4 oz Neufchatel Cheese
• 4 oz Cheddar Cheese
• 4 oz Evaporated Milk
• 6 oz Panko Crumbs
• 4 oz Grated Romano Cheese
• 1 tbsp Minced Garlic
• 2 tbsp Lemon Juice
• 1 tsp Garlic Powder
• 1 tspPaprika
• 2 tsp dried parsley
• 2 tsp Dried Oregano
• 4 Chicken Breast
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Serving Size: make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AARONWOO.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Serving Size: make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AARONWOO.