Post 18: A Few of My Favorite Things

Since I'm mid-17 Day cycle, I thought I'd share one of my favorite recipes that helps me get through the cravings.  I kind of spun it off a stuffed Italian chicken recipe I used to make, but we've come to prefer the new take even more.

Stuffed Buffalo Chicken Breasts

• 4 boneless, skinless chicken breasts
• Reduced Fat grated Parmesan cheese (I keep the shaker handy because I don't know how much I might need)
• 2 egg whites
• 2 wedges of Laughing Cow Blue Cheese
• Frank's Red Hot Buffalo Sauce (I like the spicy, Molly likes the regular)
• Green onions (diced)
• Celery (diced)

First, pre-heat your oven to 450.  Then, I start by trimming the fat from the chicken breasts and pounding them relatively thin.  Once the chicken looks nice and beat up, I dip them in egg white and then place them on a plate covered in the Parmesan Cheese.  Flip them over and add additional cheese until the chicken has a nice light breading on all sides.  Pour Buffalo sauce to cover the bottom of a baking dish, and then place two of the chicken breasts on top of the sauce.  Spread a wedge of the cream cheese on one of the chicken breasts, and then repeat on the second breast.  Sprinkle the diced celery and green onions evenly across the top of the cream cheese.  Take the two remaining chicken breasts and place them on top of the two that are already in the pan to make a "sandwich".  Pour Buffalo sauce on top and spread evenly with a knife/spatula.  Flip the double chicken breasts over and add more sauce to the top if needed.  Place the pan in the oven for 45 minutes.  Boom, pow, whammy!  Healthy, low-carb, breaded stuffed chicken breasts.  Since each serving consists of two breasts, Molly usually cuts hers in half and has lunch the next day.  I'm a fatty who can put down 16 boneless wings, so I tend to eat all of mine.  To each their own.

Low Carb Onion Rings

• Half an onion, sliced into onion ring appropriate size
• Egg whites (I use the leftovers from the chicken)
• Low fat Parmesan cheese (again, same as the chicken)

While the chicken is cooking, take the onion slices and dip them in the egg white.  After they are nice and eggy, put them on the plate with the cheese and coat each one evenly.  Line a cookie sheet with parchment paper, put the coated rings on there, and stick them in the oven when there's about 15 minutes left on the chicken (still at 425) and flip them at the 7 minute mark.  Again, non-fried, almost no carb onion rings.  We like to dip them in no sugar added ketchup, which isn't nearly as awful as it sounds. 

There you have it.  Buffalo chicken, onion rings, a little Crystal Lite Peach Tea, and a Healthy Choice Frozen Greek Yogurt (I could probably write an entire post gushing about my love for this yogurt, but I'll keep it short and sweet: It is creamy, my favorite is strawberry, it has so few calories, and it tastes nothing like yogurt). 

Hope you enjoy it as much as we do!

Jeff