Chimichungas

OK, I know you are thinking that chimi's should NOT be on a healthy recipe blog... but wait... baked not fried. EASY~~~ and, totally delish. This is quickly becoming a summer must have. I have to give Dionne the credit for this dish as she gave me the recipe years ago and we have loved it... thanks!!! 8.5 on the Sean scale. :)

PREP:
Lightly butter the underside of wheat tortillas

Fill tortilla with shredded chicken,
top with salsa and a thin layer of sharp cheddar or
Colby jack cheese. Do not use mozzarella.

(I always cook my chicken and shred it and stir up the
salsa in it to make it moist and easier to just spoon into tortilla)


Roll up with butter on outside and place in cassarolle dish.

Cook on 400 for 15 minutes.

During the last five add a sprinkle of cheese to melt.

Take out and serve with black beans, fat free Sour Cream, fresh guacamole, olives, shredded lettuce and tomatoes… YUM!

Almond Crusted Chicken

This was off the "cooking light" webpage. It rated an "8" on the Sean scale (and he knows anything rated 7 or above will be served again.) I think you could cut a few more calories in the dipping department (buttermilk...) and use something a little lighter and more flavorful like non-fat yogurt or something. It was really yummy though and I felt like a fancy cook searing it on high and then finishing it off in the oven. The little girls were impressed with all the dipping I was doing, though I have to say it was much easier than it looked. (shhh.)








Almond-Crusted Chicken
Brown the chicken quickly over high heat, then finish it in the oven to give the chicken a golden crust without burning the almonds.

Ingredients
4 (4-ounce) skinless, boneless chicken breast halves


3/4 teaspoon salt, divided


1/4 teaspoon black pepper


1/4 cup all-purpose flour


1/2 cup low-fat buttermilk


2 tablespoons honey mustard


2/3 cup sliced almonds


1/2 cup dry breadcrumbs


Cooking spray

Preparation
Preheat oven to 450°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound to 1/2-inch thickness using a meat mallet or rolling pin.


Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.
Place flour in a zip-top plastic bag. Working with one piece at a time, add chicken to bag; seal and shake to coat. Remove chicken from bag, shaking off excess flour. Repeat with remaining flour and chicken.


Combine buttermilk and honey mustard in a shallow bowl.


Combine almonds and breadcrumbs in a shallow bowl.


Dip chicken in buttermilk mixture; dredge in almond mixture.


Heat a large skillet coated with cooking spray over high heat.


Add chicken; cook 1 minute. Turn chicken over. Wrap handle of pan with foil. Place pan in oven; bake at 450° for 9 minutes or until chicken is done.

Whaaalaaaaa!