It is no secret that I’m not a foodie. It’s also no secret that on weeknights, the last thing I want to do is spend an hour making a complex supper. Because we also try to eat pretty healthy during the week, I’ve amassed quite a number of chicken recipes — some boring, and some less boring. In the event that you’re trying to cut the calories during the week this holiday season, may I suggest…
adapted many moons ago from Cooking Light
1-1.5 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
cumin, chili powder, garlic powder, salt, pepper
1 jar of Newman’s Own Peach Salsa
2/3 cup cheddar cheese, shredded
2-3 tbsp diced jalapenos
1/4 cup fat-free sour cream
Preheat oven to 350.
Combine chicken and seasoning in a medium bowl, tossing to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally.
Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and jalapenos.
Bake at 350° for 10-12 minutes or until cheese is melted.
Top each serving with 1 tablespoon sour cream. I usually serve with brown rice.
Baked Chicken, Stuffed with Pesto
adapted from Kalyn’s Kitchen
2 large boneless, skinless chicken breasts, made into cutlets
2 T pesto
2 T low-fat sour cream
2 T grated mozzarella cheese (I’d try goat cheese next time.)
1 egg, beaten
3 T finely grated Parmesan cheese
1 cup panko
Preheat oven to 375. Spray a small casserole dish with cooking spray and set aside.
Mix pesto, sour cream and mozzarella in a small bowl. Combine panko and parmesan in a shallow bowl, place egg in another bowl.
Season chicken with salt and pepper, then place half of the cheese/pesto mixture on one end of chicken and roll up. Secure with toothpicks. Repeat with remaining chicken breast.
Dip each breast in egg and then panko and place in the casserole dish. Bake at 375 for 25-35 minutes, or until chicken is done.
(These made a huge mess but it was totally worth it.)
(Don’t use colored toothpicks. Which I know and yet still use them every.time.)
I served this with our favorite Goat Cheese Salad and it was a huge hit.
I told you I’m no foodie but you still love me right?