Roy’s Light Parmesan Peppercorn Chicken Cutlets

Serves 2 2 Better Balance Bites/Blue Points (see notes)

Calories 263 Fat 9.4g Carbs 2.3g Fiber 0.2g Protein 40.3g

Ingredients (see notes)

· Cooking spray

· 12 oz boneless, skinless chicken breast

· 1/2 tsp salt

· 1/4 tsp ground black pepper

· 1/4 tsp garlic powder

· 1/4 tsp onion powder

· 2 Tbsp parmesan peppercorn dressing (I used Ken’s Steakhouse)

· 1 Tbsp nonfat Greek yogurt

Directions

1. Coat a large skillet (one that has a cover!) with cooking spray and set over medium-high heat as you prepare your chicken breast.

2. Place the chicken breast on a cutting board and hold it flat with the palm of your non-knife hand. Starting on the thicker end and using a sharp knife, slice the chicken breast horizontally into two even pieces. It helps to do this close to the edge of the cutting board and keep the knuckles of your knife hand resting on the counter to help keep your hand level.

3. Mix together the salt, pepper, garlic powder, and onion powder. Coat the chicken cutlets evenly with it.

4. Carefully lay the chicken cutlets in the hot pan. Let it cook over medium-high for 2 minutes, then cover the pan, reduce the heat to medium, and let cook another 3 minutes.

5. Flip the breasts, cover, and cook another 4 minutes.

6. Mix together the dressing and yogurt. Once the chicken is done, remove the pan lid and spread half the dressing mixture over each cutlet. Cover the pan again and turn off the heat. Allow the dressing to heat through for 1-2 minutes. Serve!

Notes

· This recipe is EXTREMELY adaptable! The only bites/points come from whatever dressing/sauce you choose, so this could easily be made a 0-bite/0-point dish.

· You can change the size of the chicken breast as needed/preferred.

· The ingredients are adaptable as well. Change out the spice mix I used for any you prefer.

· Use ANY dressing or sauce you like in place of the dressing I used. If you aren’t using a “regular” creamy dressing, the Greek yogurt is unnecessary and you can bump up the dressing/sauce to 3 Tbsp.

· Leftovers can be refrigerated in an airtight container up to 4 days.