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