I love fried chicken, but unfortunately we all know it is not a healthy choice. Oven fried chicken strips is a perfect alternative. I cut up some thin chicken breasts (although the strips are a bit “off shape”) and decided to try buttermilk instead of eggs for dipping. I love the taste as it allows the chicken to taste moist and not dry. I did not add salt or pepper as I tried the Grill Mates Montreal Chicken Seasoning instead. It was a nice addition. I served this dish with a vegetable side dish. You can add a dipping sauce for the chicken strips, just be sure to calculate the points and add them to your meal.
Oven fried chicken strips are an easy, tasty and healthy alternative to the traditional dish.
- 4 thin, boneless, skinless chicken breasts (I used Perdue Fit & Easy Boneless, Skinless Chicken Breasts, Thin Sliced –already cut perfectly in a package in the fresh meats area of a grocery store)
- 1 cup low-fat buttermilk
- 1 1/2 cups bread crumbs
- 4 tablespoons grated Parmesan
- 1 tablespoon Grill Mates Montreal Chicken Seasoning
- Non-stick cooking spray (Olive oil flavor is used for this recipe)
- Salt and Pepper to taste (optional)
- Preheat oven to 400 degrees.
- In a shallow bowl combine breadcrumbs, cheese, and chicken seasoning, mix well.
- In a second shallow bowl add buttermilk.
- Slice chicken breasts into 3 strips each.
- Dip chicken strips into buttermilk first and let excess drip off before dipping into dry mixture.
- Dip chicken strips into dry mixture making sure to coat all of the strips with the dry mixture.
- Spray a shallow baking dish with non-stick cooking spray.
- Lay the chicken strips flat on baking dish and bake for 20-25 minutes or until pink is gone and desired crispness has been reached.
Preparation time: 15 minute(s)
Cooking time: 20-25 minute(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 4
Culinary tradition: USA (Southern)
Entire recipe makes: 4 servings
Serving size is about: about 3 strips
Each serving = 6 Points +
PER SERVING: 253 calories; 5 g fat; 19 g carbohydrates; 31 g protein; 2.5g fiber
I never would have believed that “fried” chicken could be delicious if it were baked. But I was certainly incorrect. I tried several oven fried chicken breast recipes and this is one of my favorites. I prepared it with a serving of low-sodium chicken flavored Stove Top stuffing. If you use the Stove Top, you will need to add 3 Points + to the meal. I have served this dish with steamed broccoli or yellow squash instead of the stuffing on other occasions.
I’m just going to get right to the point here, Chick-fil-A is flippin’ delicious. There’s just something about how perfectly moist, juicy and seasoned their fried chicken sandwich is, that I just cannot control myself when I’m in there. That’s why I never go. :(. So I decided to scour the Internet and see if I could find a copycat version that was more Weight Watchers friendly. And after a few trials, errors and tweaks, I finally came up with the perfect version. You can save another Point or two by using a sandwich thin instead of a traditional bun, if you’d like. But 7 Points + per sandwich is still a great bargain in comparison to the restaurant version. I’m sorry that I didn’t get a chance to dress up the sandwich more for the picture, but it smelled soon incredible, and my family and I were all dying to eat it! So, the photo shows just the bare bones. But I recommend serving it with some pickle slices, lettuce, tomatoes and onions. Yum!
Cashew chicken has always been one of my favorite Chinese food recipes. But the restaurant version is waaaayyy too high in Weight Watchers Points. So I made my own healthier version, and I bulked it up with lots of extra veggies. I also decided to utilize my zucchini spiralizer again, and added zucchini noodles to this dish. It was SOOOO good! Each serving was huge, and very satisfying. If you want to shave off an extra Point or two, you could less cashews, but I like to splurge a bit on this, because it’s really what gives the dish it’s flavor (and name!). If you are a fan of Chinese fast food, then this Weight Watchers Cashew Chicken is a must try! Enjoy.
This Weight Watchers Crock Pot Recipe for Crock Pot Cheesy Chicken and Potatoes always hits the spot when I’m craving something hot, cheesy and filling. The chicken breasts and potatoes are seasoned and slow cooked all day, then a delicious cheese sauce is made in just 5 minutes, using the remaining cooking juices and a few other ingredients. Feel free to throw in a few extra vegetables if you’d like — onions, mushrooms, and green peppers are a few I like to add in often. And at just 7 Points + for each satisfying serving, my Crock Pot Cheesy Chicken and Potatoes Recipe will soon become a family favorite of yours too. Serve with a light salad for a complete meal. Enjoy!
Nothing like taking advantage of the beautiful seasonal fruits this time of year, and combining them in a fresh and colorful salad that will leave your tastebuds begging for more! This Winter Chicken Salad Recipe is not only colorful and lovely, but is absolutely delicious. It’s topped with a sweet and tangy dressing, and is finished off with a nutty crunch from the toasted pine nuts……SO GOOD! I used walnut oil for the dressing, but you can use olive oil if you prefer. I just like the mild added flavor of walnut, and the health benefits that the walnut oil boasts is pretty amazing too. Makes a great Weight Watchers lunch recipe. You can also leave off the chicken, and serve this as a side salad with a fish or chicken dish for dinner. So many tasty possibilities!
It is my firm belief that red wine sauces always give a feeling of elegance and richness to a dish. And what a better way to dress up a Weight Watchers chicken recipe than with a hearty red wine sauce and mushrooms sautéed with garlic and shallots? In this Chicken and Mushrooms with Red Wine Sauce Recipe, I lightly breaded the chicken, pan fried it, and then topped it with mushrooms and a bold and lovely sauce. Easy, yet decadent, and just 7 Points + per serving! One suggestion I want to make though – try flattening the chicken fillets with a mallet, before cooking. I did not do this, and my chicken was quite thick, thus taking a bit longer to cook, curled up a bit while cooking, and actually ended up looking quite small on the plate (the thickness is hidden under all that mushroom and wine sauce!). Sometimes having a nice large piece of chicken on your plate, can convince your eyes that you are eating more than you actually are, thus helping you to feel satisfied. Just my 2 cents. I recommend pairing this with mashed or roasted potatoes, and a light salad. It feels like the perfect warm and comforting that will be a wonderfully satisfying meal on a cold winter’s day.
When I want a simple Weight Watchers pasta recipe that packs in a lot of protein and fiber, I turn to this Artichoke Chicken Pasta Recipe, which is one of my go to dinners. It’s very easy to make, doesn’t take a lot of time, looks absolutely lovely, and tastes delicious. Plus, each 1 cup serving is just 6 Points +. I’ve gotten a few emails from previous pasta recipes I’ve posted, mentioning that the actual amount of pasta in the recipes was too small for their family. In order to keep the Points Plus values low, I try to really keep those carbs in check. So, I prefer to take it easy on the carb laden pasta noodles, and bulk up with the veggies and protein. However, if you prefer a larger portion, you can make this a 4 serving meal instead of six. It will come out to a Points Plus value of 9 Points + per serving. Balance that out with a light salad, and it’s still not a bad deal! The delicate wine sauce is fantastic, but if you prefer to not use wine, you can use fat free chicken broth, with a squeeze of fresh lemon juice instead.
Ever since I first tried cooking a whole chicken in my slow cooker, I’ve been hooked. It gives me the most delicious, most juicy and moist chicken ever, hands down. They key is to stick it under the broiler for a bit before slow cooking it. This locks in the meat’s natural juices, and helps deliver an absolutely decadent meal. However, if you prefer a more crispy skinned exterior, simply do the broiling process after the chicken is slow cooked. This step is super easy, and will really make a difference in the end product. I also want to note that because this is a whole chicken, the servings will vary in nutritional stats and Points Plus, depending on which part of the chicken you eat and how large that serving is. On AVERAGE, each serving will range in 3-6 Points +, WITHOUT the skin. Breasts would be about 4 Points +, Drumsticks 3 Points +, Thighs 5 Points + …you get the idea. This Weight Watchers Crock Pot Whole Chicken Recipe has gone into our regular meal rotation, because it undeniably delicious. The lemon and rosemary seasoning is my favorite, but you can play around with other spices and herbs as much as you like. TIP: After you’ve removed all the meat, place the carcus of the chicken back in the crock pot with all of the leftover juices, lemons, onion, etc, add water, cover and slow cook on low overnight. The next morning strain out all the bits and you’ve got your own, homemade fresh chicken broth that is a zillion times tastier than any store bought kind! I freeze mine and save it for a future recipe. Seriously…DO THIS…you will love it!
With the heat wave finally starting to come to an end here in Southern California, I’m really getting into the swing of fall cooking! One of my family’s favorite dishes is this Crock Pot Chicken and Dumplings Recipe. It is SO ridiculously delicious and SO filling and satisfying. You can feel free to experiment and add other veggies if you’d like. Sometimes, I make it without the potatoes, and that shaves an extra Point off. But those moist, thick, fluffy dumplings are just heavenly, and are the true star of this popular comfort food recipe. Perfect for a chilly day, this tasty Crock Pot Chicken and Dumplings is sure to become a family favorite of yours too! Enjoy.