Stuffing Coated Chicken
Boneless, skinless chicken (breasts or thighs)
House Seasoning
1 box chicken stuffing mix
light mayonnaise
Put stuffing mix in a food processor and process long enough to turn into smaller bread crumbs. There will still be larger pieces but that's okay; set aside. Sprinkle chicken with House Seasoning or salt and pepper then rub 1 teaspoon mayonnaise onto both sides of each piece. Larger pieces may need 2 teaspoons so be sure to adjust the points. Coat each piece of chicken on both sides with the stuffing and place on a greased baking sheet. I add the stuffing a little at a time to my coating dish so I can save whatever I don't use for another time. I store it in the freezer to keep it fresh. Cover with foil and bake at 350 for 15 minutes. Remove foil and bake an additional 10 - 15 minutes or until chicken is done. Next time I will definitely add some gravy! Who doesn't like stuffing and gravy?!
To calculate points I figure the mayonnaise and breading separately from the chicken. To get an accurate amount of stuffing you actually used in the recipe weigh it before you start. Then weigh the leftovers and subtract that from the starting amount of crumbs. This is how many ounces you used and what you will put into the recipe builder. Store the rest in the freezer to use another time. To build the recipe the only ingredient I add is the stuffing mix in the actual number of ounces used. The serving size is how many pieces of chicken I made. My particular recipe used 2.5 ounces and I made 9 pieces of chicken. This calculated out to 2 points per piece of chicken. The mayonnaise is 0 points but if you use more you'll need to adjust the points. Also 1 teaspoon is 0 points but 2 teaspoons is 1 point so if you eat two pieces of chicken you'll need to add that point manually. For the chicken I just weigh out what I eat and track it using the cooked chicken choice not the raw.
YouTube Let's Cook Video
Boneless, skinless chicken (breasts or thighs)
House Seasoning
1 box chicken stuffing mix
light mayonnaise
Put stuffing mix in a food processor and process long enough to turn into smaller bread crumbs. There will still be larger pieces but that's okay; set aside. Sprinkle chicken with House Seasoning or salt and pepper then rub 1 teaspoon mayonnaise onto both sides of each piece. Larger pieces may need 2 teaspoons so be sure to adjust the points. Coat each piece of chicken on both sides with the stuffing and place on a greased baking sheet. I add the stuffing a little at a time to my coating dish so I can save whatever I don't use for another time. I store it in the freezer to keep it fresh. Cover with foil and bake at 350 for 15 minutes. Remove foil and bake an additional 10 - 15 minutes or until chicken is done. Next time I will definitely add some gravy! Who doesn't like stuffing and gravy?!
To calculate points I figure the mayonnaise and breading separately from the chicken. To get an accurate amount of stuffing you actually used in the recipe weigh it before you start. Then weigh the leftovers and subtract that from the starting amount of crumbs. This is how many ounces you used and what you will put into the recipe builder. Store the rest in the freezer to use another time. To build the recipe the only ingredient I add is the stuffing mix in the actual number of ounces used. The serving size is how many pieces of chicken I made. My particular recipe used 2.5 ounces and I made 9 pieces of chicken. This calculated out to 2 points per piece of chicken. The mayonnaise is 0 points but if you use more you'll need to adjust the points. Also 1 teaspoon is 0 points but 2 teaspoons is 1 point so if you eat two pieces of chicken you'll need to add that point manually. For the chicken I just weigh out what I eat and track it using the cooked chicken choice not the raw.
YouTube Let's Cook Video