Weight Watchers Easy Healthy Baked Chicken Parmesan

 

This easy healthy baked chicken parmesan is a lightened-up version of the Italian American classic, topped with sliced tomatoes and basil rather than sauce and baked instead of fried. The whole family will love it.

 

ingredients

4 (4 ounces each) boneless, skinless chicken breasts, pounded thin

½ teaspoon salt

2 tablespoons reduced fat mayonnaise

½ cup Panko breadcrumbs

1 large tomato, cut into 8 slices.

1 tablespoon olive oil

8 basil leaves

½ cup shredded reduced-fat mozzarella or provolone cheese

2 tablespoons grated Parmesan cheese

 

Set the oven to 425 degrees Fahrenheit. Using nonstick cooking spray, coat a baking sheet.

Season the chicken breasts with salt and pepper, then brush each side with the mayonnaise.

Fill a large zipper-close plastic bag halfway with crumbs. Gently shake to coat the chicken breasts uniformly with the crumbs, one at a time.

 

Position the chicken on the baking sheet that has been prepared.

Cover each piece of chicken with tomato slices and sprinkle with oil evenly.

Top each tomato slice with basil and then evenly sprinkle with mozzarella cheese.

 

12 to 18 minutes, or until the chicken is cooked through and the cheese is melted and bubbly and beginning to turn lightly golden.

 

Serve with Parmesan cheese.

 

Instant Pot Butter Chicken

  

Tender chicken thighs marinated in yogurt and cooked in the most delectable tomato-based sauce. The following delicious Instant Pot Butter Chicken recipe is rich, creamy, and extremely simple to prepare!  Instead of ordering Indian takeout tonight, make this restaurant-style Butter Chicken at home. The Instant Pot Butter Chicken recipe is quick, simple, and full of flavor, using common spices and ingredients you may already have on hand.

 

Butter Chicken, also known as Murgh Makhani, is a favorite among curry lovers, much like Chicken Tikka Masala. It is one of the most popular Indian dishes because it is simply delicious!

 

FOR THE YOGURT MARINADE

1.5 pounds boneless, skinless chicken thighs, cut into one-inch pieces

½ cup plain yogurt

4 cloves garlic, minced

½ tablespoon finely minced ginger

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon chili powder, or to taste

salt, to taste

 

FOR THE TOMATO GRAVY

2 tablespoons olive oil

1 yellow onion, diced

2 tablespoons butter

4 cloves garlic, minced

1 teaspoon finely minced ginger

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon sweet paprika or to taste

½ cup low-sodium chicken broth or water

14 ounces canned diced tomatoes, undrained

2 tablespoons tomato paste

¾ cup heavy cream

 

Combine the cut-up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a large mixing bowl; incorporate well and put aside for at least 15 minutes or overnight.

Cook in the Instant Pot. Within the instant pot, heat the olive oil and cook the onions for 2 minutes.

Heat for 30 seconds after adding the butter, garlic, ginger, cumin, garam masala, and sweet paprika.

Cook for 2 minutes after adding the chicken.

Stir in the chicken broth, chopped tomatoes, and tomato paste. Close the lid of the Instant Pot and turn the pressure valve to seal it. Set the timer for 8 minutes on HIGH PRESSURE. Do a quick release when the timer goes off.

Remove the chicken; stir in the heavy cream and blend the sauce for 30 seconds, or until creamy, using a hand blender.

 

Return the chicken to the sauce and taste for salt and seasonings, adjusting as needed. Serve with rice.

 

Greek Chicken Bake

  

This Greek chicken bake is incredibly delicious and flavorful, and it makes a quick and easy dinner that you can prepare in minutes!  Highly simple chicken bake recipe that only requires a few ingredients and a few minutes to prepare. 

 

INGREDIENTS

3-4 Chicken Breasts

2 Roma Tomatoes

1 Can Artichoke Hearts be drained

2-3 Green Onions

1 Tbsp Greek Seasoning

3/4 Cup Feta Cheese

1/4 Cup Olive Oil

 

Place the chicken breasts in a 9x13 baking dish that has been sprayed with baking spray.

 

Distribute the veggie mixture equally over the chicken breasts and top with the remained feta cheese.

 

Cook at 350°F for 40-50 minutes, till the chicken is done and the juices run clear.

 

Serve it immediately with rice or bread.

5-Ingredient Chicken Enchiladas

 

The 5-Ingredient Chicken Enchiladas are just as cheesy and delicious as enchiladas made from scratch, but they come together in a fraction of the time. Ideal for busy nights!

4 cups shredded chicken

2 cups of your favorite smooth salsa

1/2 tsp kosher salt, divided

1/2 cup sour cream

8 medium flour tortillas

2 1/4 cups shredded co-jack cheese

 

Set the oven to 375°F. Using nonstick cooking spray, grease a 9x13 baking pan.

In a mixing bowl, combine the chicken, 1/2 cup salsa, and 1/4 teaspoon salt. Mix until well combined. Season with salt and pepper to taste.

In a separate small bowl, combine the remaining 2 cups of salsa, sour cream, and 1/4 teaspoon salt. Season with salt and pepper to taste. Pour just enough sauce into the prepared pan to cover the bottom. Place aside 1 1/4 cup cheese to serve on top of the enchiladas. Fill the tortilla with the filling and top with a little of the remaining 3/4 cup cheese. Continue to roll up and place seam-side down in the prepared pan. Repeat with the remaining tortillas.

The remaining sauce should be poured over the enchiladas. Finish with the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and the enchiladas are bubbling and hot. Garnish with your preferred toppings.