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  1. #1
    karolyp is offline Sapphire level (2000+ posts)
    Join Date
    Oct 2004
    Posts
    2,097

    Default 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.

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

    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:

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



  2. #2
    Join Date
    Nov 2005
    Location
    Tulsa OK
    Posts
    8,398

    Default Greek Chicken Wraps

    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!


  3. #3
    Join Date
    Nov 1999
    Location
    .
    Posts
    578

    Default Quick Fettuccine Cacciatore

    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

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