Skinny Classy Chicken (Version 2)

  • Date March 24, 2014
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I start this post with the "husband friendly version". I also start this post with the "mother friendly version". After making the first version of the skinny version of classy chicken I have been scared to serve it to my mom. She is after all the originator of this childhood classic recipe. I knew that I could convince her to get rid of the mayonnaise but was always worried that I couldn't sell her on the recipe if it wasn't coated in five inches of cheddar cheese on top. Challenge accepted. 


Since discovering nutritional yeast I have been wanting to try this recipe again using the nutritional yeast. End result. SUCCESS!!!  You can see above that the husband friendly version involved putting cheddar cheese on his portion of the meal. But look at how great the rest of it looks. It was delicious and both husband and mom gave RAVE reviews! Just like an iphone gets updates, so do recipes! Here we have it! Classy Chicken Skinny Version 2.0. 

Mom and I having our standard tequila treat when we cook on Sundays.



This recipe has the same calories as the first recipe but way tastier!!! The entire dish is around 1,500 calories (not including the husband friendly cheese added at the end). We split 5 ways and I used 2 cups of cauliflower rice for a total meal of 350 calories. 

And nutritional yeast. I dare you to try it! Reasons I love it:  It's a vegetarian source of Vitamin B-12, high in protein,  high in fiber, gluten free and it's a great source of folic acid.

Ingredients:

  • Chopped garlic (3 tbls)
  • 3 -4 chicken breasts (.5kg)
  • Broccoli florets - 8 cups
  • 1 can low fat cream of mushroom soup
  • 1 package sliced brown crimini mushrooms (227 grams)
  • 4 tbls curry powder (and a some tandoori curry if you have it!)
  • 1 tbls lemon juice
  • 1/2 cup plain yogurt 
  • Shredded Parmesan cheese (50 grams)
  • Nutritional Yeast (3 tbls)
  • Rice bread crumbs or panko (50-60 grams)
  • Rice for the husband
  • Cauliflower rice for the wife

Directions from Original recipe are here. The only change is the topping, which I missed the Parmesan cheese, nutritional yeast and rice flour and spread on top. I also cooked this time for 60 minutes rather than the original 35 minutes. 

Put in oven uncovered at 350' for an hour. 




2 comments:

Kim said...

I've never tried nutritional yeast - I will have to look into it.
And, I love that y'all have a tequila drink while cooking - fun idea!!

Erinn Pinky said...

I was skeptical at the start as well about nutritional yeast but am slowly finding that I love it. I also sprinkle on squash or veggies when I roast them! Delicious.