Chicken Breast Stuffed with Tomato and Basil, Chicken Breast Stuffed with Jalapeno Peppers

Chicken Breast Stuffed with Tomato and Basil

  • 1 lb. boneless skinless chicken breasts (4 breasts)
  • 8 sun-dried tomatoes, drained
  • ¾ cup low-fat chicken broth
  • 1 ½ tbsp. olive oil
  • ¼ cup balsamic vinegar
  • 1/2 bunch fresh basil

Cut a pocket in the side of each chicken breast. Place 2 sun-dried tomatoes and about 4 basil leaves in the pocket of each chicken breast. Secure the pockets with toothpicks. Place a skillet over medium-high heat and put the olive oil in the skillet. Heat the oil until it begins to smoke. Add the chicken breasts to the hot oil and cook each side of the chicken to golden brown. Add the chicken stock and vinegar and bring the skillet ingredients to a boil. Lower the heat and simmer the chicken gently for about 5-7 minutes until the chicken is cooked through. Remove the chicken breasts from the skillet and keep warm. Allow the sauce to continue cooking until it is reduced to a thick syrup. Season the sauce to taste with salt and pepper. Spoon the sauce over each chicken breast.
Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Chicken Breast Stuffed with Jalapeno Peppers

  • 1 lb. boneless skinless chicken breasts (4 breasts)
  • ½ cup panko bread crumbs
  • 4 small jalapeno peppers
  • 4 cloves garlic, diced
  • ¼ cup reduced-fat cream cheese
  • 1 ½ teas. dark chili powder
  • ¼ teas. red pepper flakes
  • 1 teas. ground cumin

Preheat oven to 375 degrees. Place a rack on a rimmed baking sheet and spray the rack with cooking spray. Cut a pocket in the side of each chicken breast. Remove the stems and seeds from the jalapeno peppers and dice the peppers. In a small bowl combine the chili powder, red pepper flakes and cumin. Mix one-third of the spice mixture with the bread crumbs and place this mixture in a shallow bowl. In another small bowl combine one-half of the remaining spice mix, the diced jalapeno peppers and the cream cheese and garlic. Stir to combine. Stuff each chicken breast with one-quarter of the jalapeno pepper mixture. Secure the side of the chicken breast with toothpicks. Spray each chicken breast with cooking spray and then roll the chicken breast in the bread crumbs. Place the chicken breasts on the wire rack and spritz with cooking spray. Place chicken in preheated oven and bake for 20 minutes, turning the chicken breasts over after 10 minutes..

While chicken is cooking make a yogurt sauce to serve with the chicken. Recipe follows:
Yogurt sauce

  • ¼ cup fat-free plain Greek yogurt
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. lime juice
  • Remaining spice blend

In a small bowl combine the yogurt, parsley, lime juice and remaining spice blend. Stir to mix well.
Recipe makes 4 servings Estimated WW Smart points 3 per serving including 1 heaping tablespoon of the sauce