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Oven fried chicken strips are an easy, tasty and healthy alternative to the traditional dish.
Dip chicken strips into buttermilk first and let excess drip off before dipping into dry mixture. Dip chicken strips into dry mixture making sure to coat all of the strips with the dry mixture. Lay the chicken strips flat on baking dish and bake for 20-25 minutes or until pink is gone and desired crispness has been reached. I’ve been seeing a few versions of this recipe for Crispy Cheddar Chicken going around on Pinterest for the past few months, and it looked so tasty, so I decided to come up with my own, lighter version that keeps that those precious Points Plus at a minimum.
I have to say, this Baked Ranch Chicken is one of the best Weight Watchers Chicken Recipes I’ve ever had. September 8, 2010 By Wendy Zitzman 2 Comments If I’m going to spend 7 Points on a meal, it sure better be tasty. I’ve been meaning to post this Crock Pot Chicken Noodle Soup Recipe for a while now, but when my husband and kids came down with sore throats, coughs and runny noses this past week, I whipped up a batch for them, and realized I MUST share this recipe…NOW! Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender, about 10-15 minutes. I didn’t read all the way to the bottom of the instructions and put the lemon juice in with all the other ingredients. I get it on sale and then freeze it until I come up with a delicious recipe that I want to use I for.
It’s such a great source of lean protein and it goes so well in so many different dishes. I’ve been preoccupied launching my new business, Pretty Paper Invitations, offering DIY wedding invitations.
This tasty dish has a Point Total of just 5, so it’s the perfect healthy dinner recipe that won’t use up all your Weight Watchers Points! I want to make this in my dorm room and I have a 2.5 quart crock pot right now but will be purchasing a larger slow cooker very soon. Don’t get me wrong, it was still awesome but I could taste the lemon much more since it has been cooking all day. The downside is that I tend to get stuck in a little rut and fix the same things over and over again.
I like having my main dish baking, since I can get the rest of dinner finished while my main dish is baking.
What’s not to like about crisp, seasoned chicken topped with a rich, velvety cheese sauce!??!?

Cooking the chicken and the potatoes is an easy way to have most of the meal prepared in one dish. To keep it on the lighter side, I used chicken breasts, but you can use any cut of chicken you’d like.
I cooked them that way to help keep them moist and tender, but then removed the skin to eat them. Of course, she pitched the sauce packet and used real (homemade) chicken broth instead, then we added shredded chicken, onions, hard boiled eggs and other steamed veggies to make a chicken noodle soup. The glaze is just enough to give some flavor to the chicken and it helps to keep the juices in the breasts while baking them.
I did not add salt or pepper as I tried the Grill Mates Montreal Chicken Seasoning instead.
Each serving is just 6 Points +, and paired with a low calorie soup and some roasted veggies, you’ve got one fantastically delicious meal that will help keep you in line with those Weight Watchers goals. Sometimes, to make the chicken even juicier, I’ll soak it overnight in reduced fat buttermilk. Most traditional chicken cordon bleu recipes are laden with fat and calories, but my slimmed down version is MUCH better for you, while still keeping fabulous taste, flavor and cheesy goodness! I often do breasts and drumsticks, since my family prefers the dark meat, and I prefer the breast meat.
I came back to see what I needed to do now and it says in the 3rd step to put the lemon juice in. I have served this dish with steamed broccoli or yellow squash instead of the stuffing on other occasions. This tenderizes the meat and also adds a bit of tang that brings out the flavors of the ranch seasoning.
Though it’s not an official one of Weight Watchers Chicken Recipes, this fabulous Baked Chicken Cordon Bleu is sure to be loved by anyone who loves healthy versions of traditional recipes. If you love traditional Italian recipes, but are petrified of their fat and calorie content, give this version a try! It’s a great main dish to serve with a side of brown rice pilaf filled with vegetables. If you like a little more of the dressing flavor in your chicken, use skinless chicken and just bake it covered to keep it moist. Lots of garlic and lots of lemon with those classic Greek spices, and you’ve got a delicious chicken in no time. I used carrots, bell pepper and green onions in mine, but you can add any vegetables you want to it, or serve your steamed vegetables on the side.

If you’re not a big fan of spicy foods, just leave the red pepper flakes out, or use less. You can add a dipping sauce for the chicken strips, just be sure to calculate the points and add them to your meal. It’s one of my go to chicken recipes that satisfies everyone, including me, all for just 5 Points + per serving.
I added a few vegetables, just to make it a little more appealing and have another serving of veggies for the meal.
You can use any cut of chicken you like for this, but I’d recommend removing the skin first, since the marinade will be able to soak in much better. Give it a try with some leftover roast chicken, it’s simple, quick and delicious and the whole family will love it.
I also kept my rosemary whole, since I’m not a big fan of picking the twigs out of my food. It’s delicious with a side of roasted baby potatoes and a side salad with some grilled asparagus.
You can also grill the chicken, just spread the glaze on chicken once it’s been grilled. That way, the flavor of the rosemary is added to the dish, but I can take it out before serving, just like bay leaves. We’ll sometimes grill extra chicken breast, just to have it on hand (and because grill marks on chicken are pretty to photograph). The flour will clump up once you put the milk in, but if you just keep whisking, a scrumptious creamy garlic sauce will suddenly appear. Then all I have to do is add the glaze and pop it in the oven, covered, until it’s hot through.
It’s a great way to have lean protein on hand that I can just chop up and add to a salad for lunch. This delicious chicken breast is perfect for a weeknight, since it takes less than 30 minutes to have tender, juicy and flavorful chicken ready to eat.

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