WW POINTS FOR CHICKEN BREAST RECIPES

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CROCK-POT CHICKEN AND STUFFING (5 WW POINTS) - FOOD.COM



Crock-Pot Chicken and Stuffing (5 Ww Points) - Food.com image

from ww message boards NOTE: if you have a newer crockpot, i would only cook for about 4 1/2 -5 hours otherwise you will end up with dry chicken and a mushy mess. this does have a great flavor though, just try not to overcook it. :)

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours

Yield 4 serving(s)

Number Of Ingredients 5

1 lb skinless chicken breast half
1 (6 ounce) package Stove Top stuffing mix
1/2 cup water
1 (10 ounce) can cream of mushroom soup, condensed (98% fat-free type )
1 cup fat-free chicken broth

Steps:

  • Place chicken on bottom of crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours.
  • MC NI = Per Serving (excluding unknown items): 208 Calories; 7g Fat (30.8% calories from fat); 30g Protein; 6g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 817mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Fat.
  • . . . . . . . . . .

Nutrition Facts : Calories 356.3, FatContent 8.7, SaturatedFatContent 2, CholesterolContent 73.1, SodiumContent 1460.7, CarbohydrateContent 37.3, FiberContent 1.4, SugarContent 4.6, ProteinContent 30.2

AIR FRYER HERBED BUTTERMILK ROAST CHICKEN BREAST - SKINNY…



Air Fryer Herbed Buttermilk Roast Chicken Breast - Skinny… image

Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.

Provided by Gina

Categories     Dinner

Total Time 85 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 2

Number Of Ingredients 9

1 large bone-in skin-on split chicken breast ((1 1/4 to 1 1/2 lbs))
1 cup 1% buttermilk
1 1/2 teaspoons dried parsley
1 1/2 teaspoons fresh or dried chives
3/4 teaspoon kosher salt
1/2 teaspoon dried dill
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
olive oil spray

Steps:

  • Place the chicken in a bowl and pour the buttermilk over, covering completely. Set chicken at room temperature at least 20 minutes or refrigerated up to 4 hours.
  • Meanwhile in a bowl combine the remaining spices.
  • Remove the chicken from the buttermilk, letting the excess drip off, then place skin side up into the air fryer.
  • Sprinkle the seasoning mix over the top and let it stand 5 minutes until it soaks in.
  • Spray the top of the chicken with oil. Cook at 300F for 10 minutes then increase the heat to 350F and cook until an instant read thermometer inserted into the thickest part reads 160F, and the chicken is golden in color, 30 to 35 minutes.
  • Transfer to a cutting board and let it rest 10 minutes. Then cut the meat off the bone and cut into thick slices for serving.

Nutrition Facts : ServingSize 4 oz with skin, Calories 243 kcal, CarbohydrateContent 2 g, ProteinContent 34.5 g, FatContent 9.5 g, SaturatedFatContent 3 g, CholesterolContent 94 mg, SodiumContent 454 mg, SugarContent 1.5 g

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