Thursday, February 11, 2010

Skillet Chicken & Vegetables Parmesan

Just had this for dinner! Super good & even healthy!

What You Need!
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

{I didn't use as much pepper and basil as it tells you and added a little more cheese}

Make It!
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

I also made whole wheat rice to go on the side! Super good.

Recipe came from, click on the title to take you to the link

Whole Oven- Barbecued Chicken

  • 2 small lemons
  • 1/2 cup BBQ sauce
  • 1 tsp Italian seasoning
  • 2 cloves garlic, peeled
  • 1 whole chicken (3 lbs)
  • 1 pkg (6 oz) Stove Top Stuffing Mix for chicken

1. Preheat the oven to 350. Grate 1/2 tsp lemon peel, set aside. Cut lemons in half; squeeze juice into small bowl. Set aside lemon halves for later use. Add BBQ sauce and seasoning to the lemon juice; mix well. Place chicken in baking pan. Place 2 of the lemon halves and the garlic cloves inside the cavity of chicken. Rub skin of chicken with remaining 2 lemon halves and discard. Tie legs together with kitchen twine.
2. Bake 1 hour 45 mins or until chicken is cooked through, brushing with the BBQ sauce mixture every 5 min during the last 20 min of baking time. Sprinkle with reserved lemon peel during the last 5 min.
3. Prepare stuff mix as directed on package. Place in 1 1/2-qt baking dish sprayed with cooking spray; cover. Place stuff in oven during the last 30 min. of chicken baking time.
4. Remove chicken from oven, discard lemon halved and garlic cloves from chicken cavity. Serve chicken with stuff and fat skimmed chicken drippings if desired.

I got this recipe from the Kraft magazine and it is really good. The lemon adds the perfect little zing of flavor!

Heart Healthy Chicken Marsala

  • 1/4 cup + 1 Tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 lb boneless skinless chicken breasts
  • 3 Tbsp butter or margarine or spread
  • 1 small onion, finely chopped
  • 1 (10 oz) package sliced mushrooms (a can works too)
  • 1 1/3 cup chicken broth, divided
  • 1/2 tsp thyme

1. Mix 1/4 cup flour, salt and pepper in a dish. Evenly coat chicken in mixture.
2. Melt 2 Tbsp bitter in skillet over medium high heat and cook chicken, turning once 10 min or until thoroughly cooked. Set aside and keep warm.
3. Melt 1 Tbsp butter in same skillet over medium heat and cook onion and mushrooms, stirring occasionally, 3 min or until tender. Sprinkle in 1 Tbsp flour and cook, stirring constantly, 1 min. Add 1/3 cup broth and cook 1 min scraping brown bits from bottom of skillet. Add broth and thyme. Bring to boil over high heat, then continue boiling, stirring frequently until sauce is thickened, about 2 min. Pour sauce over chicken and serve.