Stuffed Chicken Breasts
5 PointsPlus Per Serving
1/2 cup shredded Gouda cheese, preferably smoked
2 tablespoons chopped scallion
1 tablespoon sliced pimientos, chopped
1 teaspoon paprika, divided
4 small boneless, skinless chicken breasts (1 1/4-1 1/2pounds total)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program
is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for
WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting
for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice
or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
1. Preheat oven to 400°F.
2. Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
3. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the
opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and
pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the
breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the
remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until
browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the
oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer
inserted into the thickest part registers 165°F, about 15 minutes.
Makes 4 Servings
Nutritional Info Per Serving: 200 calories; 10 g fat; 76 mg cholesterol; 1 g carbs;
26 g protein; 0 g fiber; 445 mg sodium