Do you love Cuban sandwiches? I mean, who doesn’t? They taste amazing!
My husband, though, loves them more than anyone I know. To top it off, there’s a Cuban spot down the street from our house and he constantly stops there to get Cuban sandwiches.
However, he recently decided to start his own fitness journey and we are trying to be a team. So, I had to tell him that these Cuban sandwiches had to go.
If you’re like him and can’t give them up (or just don’t want to), here is a great alternative: cuban sandwich stuffed chicken!
It’s much lighter, way lower calorie and healthy! Yes, it’s healthy!
Bonus: They reheat very well and are perfect for meal prep 😉
** It’s paired with Zucchini Fries in the meal prep picture above.
Healthy Cuban Sandwich Stuffed Chicken Video
Healthy Cuban Sandwich Stuffed Chicken Recipe
Cuban Sandwich Stuffed Chicken
Ingredients
- 1 lb boneless, skinless chicken breast thin
- 1.5 cup pickle juice enough to cover chicken
- 4 tsp mustard
- 4 slices low sodium deli ham
- 2 oz shredded swiss cheese (or 4 slices)
- 8 slices dill pickles long, thin slices
- olive oil spray
- 1 large egg beaten
- 2/3 cup whole wheat breadcrumbs
Instructions
-
Place chicken in a bowl and completely cover with pickle juice.
Let marinate in the fridge for at least an hour or two, up to 8 hours.
When done, drain and dry the chicken on paper towels.
Preheat oven to 425F.
Cover baking sheet with a silicone baking mat.
Spread some mustard over each piece of chicken.
Layer the ham on top, then the Swiss cheese and pickles and roll up the chicken breast.
Place egg in a medium bowl.
Add the breadcrumbs to a bowl.
Dip chicken in the egg wash, then into the breadcrumb mixture and shake off any excess breadcrumbs.
Put to chicken on the baking sheet and spray the top generously with olive oil.
Bake about 25-35 minutes, until golden and cooked through.
Cuban Sandwich Stuffed Chicken Ingredients
- 1 lb boneless chicken breasts, thinned with a mallet or buy thin ones like cutlets
- Pickle juice to cover chicken
- 4 tsp mustard
- 2 oz low sodium ham slices
- 2 oz shredded Swiss cheese or 4 slices of Swiss cheese
- 8 long, sliced dill pickles, dried on paper towel
- olive oil spray
- 1 large egg, beaten
- 2/3 cup whole wheat breadcrumbs
Cuban Sandwich Stuffed Chicken Directions
- Place chicken in a bowl and completely cover with pickle juice.
- Let marinate in the fridge for at least an hour or two, up to 8 hours.
- When done, drain and dry the chicken on paper towels.
- Preheat oven to 425F.
- Cover baking sheet with a silicone baking mat.
- Spread some mustard over each piece of chicken.
- Layer the ham on top, then the Swiss cheese and pickles and roll up the chicken breast.
- Place egg in a medium bowl.
- Add the breadcrumbs to a bowl.
- Dip chicken in the egg wash, then into the breadcrumb mixture and shake off any excess breadcrumbs.
- Put to chicken on the baking sheet and spray the top generously with olive oil.
- Bake about 25-35 minutes, until golden and cooked through.
Nutritional Information
4 servings, Serving Size: 1 roll up
Amount Per Serving:
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 12.5g
- Fiber: 1g
- Sugar: 2g
- Protein: 36g
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