View Full Version : Just wanted to share....some really good (and easy) chicken recipes!

04-27-2006, 07:47 AM
I get the free Kraft Food & Family magazine which I just LOVE!!! It's filled with yummy recipes that are easy too (which is great for this kitchen challenged cook!). And I just wanted to share a couple of easy chicken favorites that I have tried and were sooo good.

And if you want to get the free mag too, I posted the link below.

Thanks and Enjoy!!!

Parmesan Crusted Chicken in Cream Sauce

2 cups MINUTE Brown Rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. vegetable oil
1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread
3/4 lb. (1 bunch) asparagus spears, trimmed, steamed

COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm. Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.

************************************************** ***

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melted.

************************************************** ***

And here is the link to the magazine:


04-27-2006, 12:47 PM
Those recipes sound awesome! Here is one of my favorite chicken dishes ever:

Greek Grilled Chicken and Vegetable Salad Wraps
Serves 4

1 1/3 to 1 1/2 pounds chicken breasts
Salt and pepper

8 pita breads

1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh chopped oregano
3 cloves garlic, chopped

2 hearts Romaine lettuce, chopped
1/2 cup pitted Kalamata olives, coarsely chopped (optional)
8 ounces feta cheese, crumbled
2 vine ripe tomatoes, seeded and diced
1/2 seedless or English cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves, chopped

Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.

Cut chicken into 1/2" strips & season with salt and pepper.
Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken, turn to coat.

Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well.

Grill chicken on a grill or indoor grill pan.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

mary b
04-27-2006, 03:31 PM
We are really into these recipes too! I love the magazine. I have made this one 3 times already. I substituted bowtie pasta and it was great!

8 oz. fettuccine, uncooked
2 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, chopped
1 cup each: sliced green peppers and sliced mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves

COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 min. or until chicken is cooked through.
TOSS pasta with the chicken mixture; sprinkle with cheese and basil.

mom to Noelle and Lindsey