Nacho-rific Stuffed Chicken (hungry Girl)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 cup fat-free refried beans
• 1/4 cup fat-free cheddar cheese, grated
• 4 (21 g) wedges the laughing cow light original swiss cheese
• 1/2 cup fiber one all-bran cereal (original)
• 8 low-fat baked corn tortilla chips, crushed
• 1 teaspoon taco seasoning mix
• 2 dashes cayenne pepper (to taste)
• 4 skinless chicken breasts, cutlets pounded to 1/3-inch thickness
• 1/4 cup taco sauce
• nonfat sour cream
• salsa

Recipe

• 1 1. preheat oven to 180.c.
• 2 2. spray a large baking pan with nonstick spray and set aside.
• 3 3. to make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. mix thoroughly and set aside.
• 4 4. using a blender or food processor, grind fiber one cereal to a breadcrumb-like consistency. remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. with the lid on, give it a good shake to mix. transfer crumb mixture to a plate and set aside.
• 5 5. lay cutlets flat on a clean, dry surface. spoon filling onto the centers of the cutlets, evenly dividing it among them. carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.
• 6 6. cover each stuffed cutlet with 1 tablespoons taco sauce, using the back of the spoon or your fingers to coat. carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. gently transfer to the baking pan.
• 7 7. cover the pan with foil, and bake in the oven for 20 minutes.
• 8 8. carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
• 9 9. let cool slightly and, if you like, serve with sour cream and/or salsa. enjoy!