Monday, May 30, 2011

I'm a huge fan of Fajitas!

The only thing is I can't eat tortillas at this point on my diet. So I went out and looked over some recipes and found one that I modified from Hungry Girl. Here it is:

Long Live Buffalo Chicken! This is a take on Hungry Girls Buffalo Chicken Fajitas which she made to challenge Chili’s Buffalo Chicken Fajitas. I took her recipe and adjusted it for our uses! Let me know what you think!
~ Kelly

2 tbsp. oat bran (add or subtract as needed to fit your phase)
Dash garlic powder
Dash onion powder
One 5-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/3-inch thickness
2 tbsp. fat-free
liquid egg substitute (like Egg Beaters Original) (you can use 1 egg wisked)
3/4 cup sliced
bell pepper
1/2 cup sliced onion
1 tbsp.
cayenne pepper sauce
1 tbsp. precooked real crumbled bacon (like
the kind by Oscar Mayer) ( I used low fat ham instead)
1 tbsp. crumbled
blue cheese ( I used low fat alpine swiss cheese)
Optional: large lettuce leaves, salsa, fat-free
sour cream

Preheat oven to 375 degrees. Spray a baking pan with nonstick spray and set aside.

Place oat bran in a sealable plastic bag. Add garlic powder and onion powder. Seal and shake to mix. Transfer to a plate and set aside.

Place chicken on another plate and top with egg substitute. Flip chicken to coat both sides. Gently shake chicken to remove excess egg substitute, and transfer to the plate of crumbs. Flip to coat both sides with crumbs.
Take ham cut up into small cubes or strips. Place on baking pan. Cook alongside the chicken.

Place chicken in the baking pan and bake in the oven until crispy and cooked through, about 30 minutes, carefully flipping about halfway through bake time. Set aside.

Meanwhile, bring a skillet sprayed with nonstick spray (I can’t believe it’s not butter- 5 sprays) to medium-high heat on the stove. Add bell pepper and onion and, stirring occasionally, cook until softened, 6 - 8 minutes. Transfer veggies to a clean plate and set aside.

Combine hot sauce with 1 tbsp. water in a bowl, and mix well. Once chicken is cool enough to handle, carefully coat both sides of cooked chicken with sauce mixture. Slice chicken and place over the plated veggies. Top with any remaining sauce mixture.

Sprinkle chicken with bacon (low fat ham) and low fat cheese. If you like, wrap in lettuce leaves and top with salsa and sour cream. Enjoy!

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