Choose Your Filling - Stuffed Chicken Breasts

Today, I have been tired. Mostly because when I showed up at the gym this morning for my exercise class the instructor informed us we were running a 5k. I did it in not the greatest time but a personal best. So needless to say when I started thinkng about supper and something healthy, quick and easy I came across this recipe and it did not disappoint.

This recipe is adapted from EatingWell.com

Ingredients:

4 Boneless, skinless chicken breasts or thin Chicken breasts
1 egg white
1/2 cup panko bread crumbs or plain dry breadcrumbs
2 tsp. extra virgin olive oil

Filling or your Choice:

Ham and Cheese Filling
1/3 cup cheese - Italian Blend (very low in fat)

2 tbl chopped ham

2 tsp dijon mustard

Pepper

Cream Cheese -Pesto Filling:

2 tbl reduced fat cream cheese

1 tbl basil pesto

Pepper

Directions:

• Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.
• If using chicken breasts, cut a horizontal slit along the thin, long edge of a chicken breast half. Nearly through to the opposite side. If using chicken that is already in thin pieces just go to the next step.
• Place one-fourth of the filling in the center. Close the chicken breast over the filling, pressing edges firmly together to seal. If using thin slices of chicken just roll the chicken with the filling inside and secure with toothpicks. If using thin slices of chicken, some of the middle may fall out the sides. It's okay.
• Lightly bean an egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs.
• Heat oil in a large skillet over medium heat. Add chicken breasts and cook until browned. About two minutes on each side.
• Place the chicken on the prepared baking sheet. Bake until the chicken is no longer pink in the center, about 20 minutes.
• Serve with fresh green beans and a side salad and enjoy.

Chili Chicken Tacos

These tacos may look ordinary but it is the meat that makes them great! They are so simple to make if you can just remember to put your meat in your crockpot 4 hours before you are ready to eat. Don't worry if the ingredients look like it is going to be spicy. They are not very spicy at all and have great flavor.

Ingredients:
2 lbs. boneless skinless chicken thighs
4 garlic cloves - or 4 tsp minced garlic
1/2 cup prepared tomato salsa
1 to 2 tbl chopped canned chipotle chiles in adobo
1 tbl chili powder
salt and pepper
Taco shells or tortillas
Cilantro, lettuce, shredded cheese, salsa, sour cream, olives, etc for garnish

Directions:

• In a slow cooker, combine chicken, garlic, salsa, chiles, chilli powder, 1 tsp salt, 1/4 tsp pepper. Cover; cook on high, 4 hours (or on low 8 hours)
• Transfer chickn to a serving bowl and shred using two forks; moisten with cooking juices. (All the hot spice is on the skin - if you do not want it to be too hot take off the skin before you shred.)
• Serve in taco shells or tortillas with toppings.

Who doesn't love Chicken with Bacon, Mushrooms and Cheese?

I love Outback Steakhouse. From where I live it is about a hour away. When I get there, I always end up ordering steak but their Alice Springs Chicken is one of my favorites. Here is a copycat recipe that even if it doesn't taste like Outback's you are still going to love.

For those of you who may be watching your weight - I will let you know when I substitute lighter things because I am watching my weight as well.

I got this recipe form ECookbooks.net

Ingredients:

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard

1/2 cup Honey

1 1/2 tsp vegetable oil

1/2 tsp lemon juice

Chicken:

4 skinless, boneless chicken breast

1 tbl vegetable oil

2 cups sliced mushrooms

2 tbl butter (I use light margarine)

salt and pepper

paprika

8 slices bacon (I use turkey bacon)

1 cup shredded Monterey Jack Cheese

1 cup shredded Cheddar Cheese (They have a blend of Monterey Jack and Cheddar)

Directions:

• In a bowl, whisk together Marinade ingredients: mustard, honey oil and lemon juice.
• Pour 2/3rds of Marinade over the chicken breasts and marinate them covered in the refrigerator for 2 hours.
• Chill remaining marinade until later.
• After the chicken has marinated, preheat the over to 375 degrees
• Cook bacon.
• In an ovenproof skillet heat 1 tsp oil over medium heat. Sear chicken in pan for 4 minutes per side until golden brown.
• Remove the pan from heat but keep the chicken in the pan.
• In another small pan saute mushrooms in butter.
• Brush chicken with a little of reserved marinade making sure to save some to use a dip with your meal.
• Season chicken with salt, pepper, and dash of paprika.
• Stack two pieces of cooked bacon, crosswise on each chicken breast.
• Spoon the sauteed mushrooms on the bacon.
• Top with cheese about 1/4 cup each chicken breast.
• Bake in the over for 7 to 10 minutes until cheese is melted and starting to bubble.
• Serve with a side salad and enjoy!