SKINNY HURRICANE RECIPE RECIPES

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BAKED CHICKEN CORDON BLEU - SKINNYTASTE



Baked Chicken Cordon Bleu - Skinnytaste image

This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 10

cooking spray
12 thin sliced (36 oz total skinless boneless chicken breasts, 3 oz each)
salt and fresh cracked pepper
1 large egg
2 large egg whites
1 tbsp water
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
5 oz 6 slices thinly sliced lean deli ham, sliced in half
6 slices 4.4 oz Sargento reduced fat Swiss cheese, cut in half

Steps:

  • Preheat oven to 450°F. Spray a large non-stick baking sheet with cooking spray.
  • Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.
  • Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
  • In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
  • In another medium bowl, combine breadcrumbs and parmesan cheese.
  • Dip the chicken into the egg wash, then into the breadcrumbs.
  • Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.
  • Air Fryer Directions

Nutrition Facts : ServingSize 2 pieces, Calories 378 kcal, CarbohydrateContent 8 g, ProteinContent 55 g, FatContent 10 g, SodiumContent 813 mg, FiberContent 0.5 g, SugarContent 1 g

PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS - SKINN…



Philly Cheesesteak Stuffed Portobello Mushrooms - Skinn… image

It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

6 ounces thin sliced sirloin steaks
1/8 teaspoon kosher salt
black pepper to taste
cooking spray
3/4 cup diced onion
3/4 cup diced green pepper
1/4 cup light sour cream
2 tablespoons light mayonnaise
2 oz light cream cheese (softened)
3 oz shredded mild provolone cheese (or cheese of your choice)
4 medium portobello mushrooms (with no cracks)

Steps:

  • Preheat the oven to 400F. Spray a baking sheet with oil.
  • Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
  • Season steak with salt and pepper on both sides.
  • Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
  • Transfer to a cutting board and slice thin, set aside.
  • Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  • Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
  • Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Nutrition Facts : ServingSize 1 mushroom cap, Calories 256 kcal, CarbohydrateContent 10 g, ProteinContent 19 g, FatContent 16 g, SaturatedFatContent 8.5 g, CholesterolContent 26.5 mg, SodiumContent 383.5 mg, FiberContent 4 g, SugarContent 3.5 g

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INSTANT POT CORNED BEEF AND CABBAGE - PRESSURE COOKING T…
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Name the Big Guy - Win a New Release, Skinny Legs Archer - Hurricane for 99¢ It's that time when you get to name something in my upcoming book! This time it is "NAME THE BIG GUY" - Shee …
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