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Weight Watchers Recipes: Chicken Milanese & Cheesecake Tarts

It can be tough to stick to your diet this time of year, but here's a couple of great recipes from Weight Watchers to keep you on track!

Chicken Milanese with Arugula Salad:

Ingredients:

  • 1 ½ Tbsp + 2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • ¼ tsp + 1 tsp salt
  • ¼ tsp + ½ tsp black pepper
  • 2 bunches arugula
  • ½ fennel bulb, very thinly sliced (about 1 c)
  • 1 c thinly sliced red onion
  • 1 c grape tomatoes, quartered
  • 4 (4-oz) skinless boneless chicken breasts
  • 2 Tbsp all-purpose flour
  • 1/3 c plain dried bread crumbs
  • ¼ c minced fresh parsley
  • ¼ c grated pecorino Romano cheese
  • 1 large egg
  • 3 large egg whites
  • 1 Tbsp butter

Instructions:

1) To make dressing, whisk together 1 ½ Tbsp lemon juice, oil, ¼ tsp salt and ¼ tsp pepper in small bowl; set aside.

2) Combine arugula, fennel, onion and tomatoes in large bowl; set aside.

3) Place chicken between two sheets of wax paper; pound until 1/3 inch thick. Rub remaining 1 tsp salt and ½ tsp pepper into both sides of chicken.

4) Place flour in shallow bowl. Place bread crumbs, parsley and pecorino in another shallow bowl. Whisk together egg and egg whites in third shallow bowl.

5) Dip a chicken breast into flour; turn to coat and shake off any excess. Next, dip chicken into egg mixture; turn to coat. Then dip chicken into bread crumb mixture, shaking off any excess. (Coat chicken lightly, not with a heavy crust.) Set aside and repeat with remaining chicken.

6) Spray large skillet with nonstick spray; place over medium-high heat. Melt half of butter in skillet (do not burn); add two pieces of chicken. Cook until coating is golden, flipping once, about 7 minutes. Transfer to paper towels and cover loosely to keep warm. Remove skillet from heat; spray with nonstick spray. Place over medium-high heat and melt remaining butter. Cook remaining chicken.

7) Toss salad with dressing. Sprinkle chicken with remaining 2 Tbsp lemon juice, or to taste, and serve topped with salad.

Mini Strawberry-Lemon Cheesecake Tarts

Ingredients:

  • 30 mini phyllo shells, thawed if frozen
  • 8 oz light cream cheese (Neufchatel), at room temperature
  • ¼ c plain fat-free Greek yogurt
  • 2 Tbsp sugar
  • 2 tsp fresh lemon juice
  • 1 tsp lemon zest+ extra for garnish
  • 1 tsp vanilla extract]
  • 5 medium strawberries, each cut into 6 pieces

1) Preheat oven to 350 degrees F.

2) Place phyllo shells on large baking sheet; bake until lightly toasted, about 5 minutes. Let cool.

3) Meanwhile, whisk together cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla in medium bowl until smooth.

4) Spoon cream cheese mixture into a zip close plastic bag, snip off corner and evenly pipe mixture into baked shells (or fill with spoon). Top each with strawberry slice and garnish with lemon zest. Serve immediately, or cover and refrigerate up to 4 hours.

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