- 1/2 cup fat-free refried beans
- 1/4 cup shredded fat-free cheddar cheese
- 4 wedges The Laughing Cow Light Original Swiss cheese (or any flavor_
- 2/3 cup corn flakes cereal (original)
- 1 oz low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
- Taco seasoning (I use 1 tsp each: garlic powder, minced onion, chili powder)
- 2 dashes cayenne pepper, or more to taste
- 1 lb chicken tenderloins, pounded to 1/3-inch thickness
- 1/4 cup taco sauce (taco bell mild sauce works)
- Optional toppings: fat-free sour cream and/or salsa
- Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.
- To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
- Using a blender or food processor, grind cereal, chips, and seasonings to a breadcrumb-like consistency. Transfer crumb mixture to a plate and set aside.
- 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, and secure with toothpicks.
- Dip each stuffed cutlet in taco sauce, then 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.
- Bake 30 minutes. Remove toothpicks before eating. ;-)
Calories 201
Fat 3g
Sat Fat 1g
Cholesterol 76mg
Sodium 846mg
Potassium 39mg
Carbs 18g
Fiber 2g
Sugars 1.5g
Protein 28g
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