I found a couple recipes I wanted to try on this awesome blog the other day. She has a plethora of recipes that all look great and are all healthy (unless she states otherwise). She even has the recipes sorted by Weight Watchers points, so she’s taken all of the calorie counting out of it for you.
I made the Chicken Scallopini when we had company over on Wednesday (it’s a Cooking Light recipe) and the Baked Parmesean and Herb Chicken on Friday night when it was just Chris, Emma, and me (Sophie ate some fruit and yogurt). The chicken scallopini was a big hit; it was quick, easy, healthy, and tasty. It will definitely be going on “the rotation” at our house. The parmesean and herb chicken was a win for me (easy and yummy), but the other two thought it was a little bland and dry. I made some more of the dijon/worcestershire/butter mixture and used it as a sauce, which appeased them.
Unfortunately, I completely forgot to take pictures (something about trying to feed/supervise a toddler while not burning dinner for the rest of the family). But you’re in luck, because Kelly already posted a great picture of hers:
Kelly’s picture of her Chicken Scallopini
4 (6 oz) skinless, boneless chicken breast halves
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
1/3 cup Italian-seasoned breadcrumbs
1/2 cup fat-free, less sodium chicken broth
1/4 cup dry white wine
4 Tbsp. capers
1 Tbsp. light butter
Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat tenderizer or rolling pin. Brush chicken with lemon juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook about 3 minutes on each side or until chicken is done. Remove from pan and keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
Let me know if you give it a try!