Nacho Stuffed Chicken

By KSmitherman

Ingredients

• 1/2 cups Fat-free Refried Beans
• 1/4 cups Shredded Fat-free Cheddar Cheese
• 4 whole Wedges Of The Laughing Cow Light Original Swiss Cheese
• 1/2 cups Fiber One Bran Cereal (original)
• 8 whole Low-fat Baked Tortilla Chips (like The Kind By Guiltless Gourmet), Crushed
• 1 teaspoon Dry Taco Seasoning Mix
• 2 dashes Cayenne Pepper, Or More To Taste
• 4 whole Raw Boneless Skinless Lean Chicken Breast Cutlets, Pounded To 1/3-inch Thickness (5 Oz Each)
• 1/4 cups Taco Sauce

Details

Servings 4
Adapted from thelaughingcow.com

Preparation

Step 1

1 teaspoon Dry Taco Seasoning Mix

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 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.

Cover each stuffed cutlet with 1 tbsp. 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.

Makes 4 servings

If Hungry Girl put together a list of our all-time favorite food finds, The Laughing Cow® cheese wedges would without a doubt make the Top Ten.