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RECIPES > New > Lunch > Dinner > Parmesan Chicken Bake
Home > Recipes > New > Lunch > Dinner > Parmesan Chicken Bake

 

Recipe by the Medifast Encinitas Team

Ingredients:

2 large chicken breasts pounded flat (12 ounces raw)  – 1.25 protein
2 tbsn low-carb Italian salad dressing  – 1 healthy fat
1 small shallot thinly sliced – 1 condiment
1 tbsn minced garlic – 1 condiment
1 tbsn olive oil – 1 healthy fat
1 cups fresh chopped spinach – 1 green
3/4 cup Low Fat Cottage Cheese – 0.5 proteins
½ tsp Garlic Salt – 1 condiment
¼ tsp black pepper – 1 condiment
1 packet of Medifast Parmesan Cheese Puffs – 1 MF
1 1/2 cup of low-carb tomato sauce – 2.5 green
1 slice (cut in half) part skim mozzarella cheese – 0.25 protein
1 1/2 Cup cooked Spaghetti Squash – 2.5 green
Non-stick spray

Instructions:

1
Preheat oven to 375* and spray baking dish with nonstick spray.
2
Weight 12 ounces of raw chicken, marinate in 2 tbsn low-carb Italian salad dressing and cover.
3
When ready to cook; cover chicken with saran wrap and pound flat and set aside.
4
Sauté garlic, shallot & olive oil at low heat until shallots appear translucent—about 5 minutes.
5
Next combine shallots with spinach, cottage cheese, garlic salt, pepper & dried basil in bowl.
6
Stuff mixture into chicken evenly & fold like a taco—it doesn’t have to be completely sealed.
7
Roll chicken into crushed parmesan cheese puffs and place in baking dish.
8
Top with tomato sauce and bake 30 or until internal temperature reaches 170*
9
Place mozzarella over chicken 5 minutes before done to avoid burning the cheese.
10
Serve over spaghetti squash and enjoy!

 

Serves 2:

Leaner Protein, 3 green, 1 Healthy Fat, 2 condiments & ½ Medifast Meal Replacement

Counselor Tip:

If you are cooking for two or more, double or triple the recipe for tasty leftovers the next night!

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