Just wanted to share....some really good (and easy) chicken recipes!

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.

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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.

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And here is the link to the magazine:

http://kraftfoods.com/promo/ffmag/FF...andfamily.html

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

Dressing
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

Salad
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!

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.

Mary
mom to Noelle and Lindsey