Skinny Stuffed Chicken Recipes

BROCCOLI AND CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 425F. Spray a sheet pan with oil.
• Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
• In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
• If the chicken isn't 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
• Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
• Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.
• Preheat air fryer to 400F. Spray a sheet pan with oil.
• Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
• In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
• If the chicken isn't thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
• Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
• Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.

SKINNY STUFFED CHICKEN

Steps:

• Preheat the oven to 365 degrees F (185 degrees C).
• Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
• Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
• Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
• Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
• Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
• Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.

SKINNY STUFFED CHICKEN PARMESAN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
• In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
• Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.