Lunch: Nacho-rific Stuffed Chicken

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Nacho-rific Stuffed Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1/2 cup fat-free refried beans
4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
1/4 cup shredded fat-free Cheddar cheese
16 low-fat baked tortilla chips
1 teaspoon dry taco seasoning mix
4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
Salt and freshly ground black pepper
1/4 cup taco sauce
Fat-free sour cream, for topping, optional
Salsa, for topping, optional

Instructions

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.
To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.
Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.
Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.
Cover the baking sheet with foil, and bake in the oven for 20 minutes.
Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.
Let cool slightly and top with sour cream and salsa, if using. Enjoy!
PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4. 25g fat, 780mg sodium, 13g carbs, 2g fiber, 1. 5g sugars, 40g protein