These little stuffed chicken breasts are great for only 4 points +. If you do not like spicy, you can omit the Tabasco.
serves 4 ( 4 points +)
- 1 slice reduced fat bacon
- 1/2 c. reduced-fat shredded cheddar
- 2 T. finely chopped red onion
- 1 T. diced pimientos
- 1 T. low-fat mayonnaise
- 2 tsp. fresh lemon juice
- 1/4 tsp. Tabasco sauce
- salt and pepper to taste
- 4 ( 4 oz) boneless, skinless chicken breast halves
Preheat oven to 400 degrees.
Cook bacon in a large oven-proof skillet until crisp, Remove bacon and reserved drippings in pan. Crumble bacon and combine with next 6 ingredients.
Cut a slit into the thick end of each breast half; carefully cut down to the center of the chicken to form a pocket. Divide cheese mixture evenly among chicken. Secure with wooden toothpicks.
Sprinkle chicken with salt and pepper.
Cook chicken in reserved bacon drippings on one side until browned ( about 3-4 minutes). Turn and place the pan in the oven for 7-10 minutes or until chicken is cooked through. Let stand 5 minutes before removing picks.