Prep: 5 min, Cook: 15 min.
* 6 boneless skinless chicken breast halves
* 3 Tbs. vegetable oil
* 1 lime, juiced
* 1/4 cup plus 2 Tbsp. unsalted butter
* 1 Tbsp. chives, minced
* 1 tsp. fresh dill, minced or 1/2 tsp. dried dill weed
Season chicken with salt and pepper to taste.
Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 4 minutes, or until lightly browned.
Turn chicken, cover pan, and reduce heat to low. Cook 10 minutes, or until tender.
Remove to a platter and keep warm. Discard oil and wipe out pan. Add lime juice and cook over low heat until bubbly.
Add butter, stirring until butter becomes opaque and sauce thickens.
Stir in chives and dill. Season with salt and pepper to taste.
Spoon over chicken and serve.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, January 8, 2012
Proscuitto and Cheese Chicken Turnovers
Prep: 15 min, Cook: 15 min.
* 4 thin slices prosciutto
* 4 slices mozzarella cheese
* 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
* toothpick
* 2 tsp. vegetable oil
* 2 tsp. unsalted butter
* 2 Tbs. plus 2 tsp. dry white wine
* 1 Tbs. plus 1 tsp. parsley, chopped
Place 3/4 slice of prosciutto and 3/4 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers.
Heat oil and butter in a heavy nonstick skillet over medium high heat.
Sauté chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout.
Add wine and simmer 5 minutes.
Remove toothpicks before serving garnished with parsley.
* 4 thin slices prosciutto
* 4 slices mozzarella cheese
* 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
* toothpick
* 2 tsp. vegetable oil
* 2 tsp. unsalted butter
* 2 Tbs. plus 2 tsp. dry white wine
* 1 Tbs. plus 1 tsp. parsley, chopped
Place 3/4 slice of prosciutto and 3/4 slice of cheese on each flattened chicken breast. Fold in half. Secure with wooden toothpicks or small skewers.
Heat oil and butter in a heavy nonstick skillet over medium high heat.
Sauté chicken turnovers 3-4 minutes per side, or until chicken is barely opaque throughout.
Add wine and simmer 5 minutes.
Remove toothpicks before serving garnished with parsley.
Chicken and Prune Pinwheels
Prep: 15 min, Marinate: 15 min, Cook: 15 min, plus refrigeration time.
* 1/2 cup plus 3 Tbs. pitted prunes
* 4 large chicken breast fillets
* foil
* 4-1/4 cups water
* 2 large chicken stock cubes, crumbled
Soak prunes in boiling water about 15 minutes or until softened.
Drain and transfer to a blender or food processor. Process until smooth.
Pound chicken between sheets of greaseproof paper until thin.
Spread chicken with prune mixture. Roll up chicken from narrow ends and wrap rolls tightly in foil.
Combine water and stock cubes in a heavy nonstick pan over medium high heat.
Add rolls and cover pan. Simmer about 15 minutes, or until chicken is cooked throughout.
Drain rolls; cool, and refrigerate until cold. Just before serving, unwrap rolls and cut into 1/2 inch slices.
Makes about 5 per serving.
* 1/2 cup plus 3 Tbs. pitted prunes
* 4 large chicken breast fillets
* foil
* 4-1/4 cups water
* 2 large chicken stock cubes, crumbled
Soak prunes in boiling water about 15 minutes or until softened.
Drain and transfer to a blender or food processor. Process until smooth.
Pound chicken between sheets of greaseproof paper until thin.
Spread chicken with prune mixture. Roll up chicken from narrow ends and wrap rolls tightly in foil.
Combine water and stock cubes in a heavy nonstick pan over medium high heat.
Add rolls and cover pan. Simmer about 15 minutes, or until chicken is cooked throughout.
Drain rolls; cool, and refrigerate until cold. Just before serving, unwrap rolls and cut into 1/2 inch slices.
Makes about 5 per serving.
Savory Chicken Squares
Prep: 15 min, Cook: 20 min.
* 3 ounces light cream cheese, softened
* 2 Tbs. unsalted butter, melted
* 2 cups cooked chicken, cubed
* 2 Tbs. milk
* 1 Tbs. chives or scallions, chopped
* 1 Tbs. pimento, chopped, optional
* 1/2 lb. refrigerated biscuit dough
Preheat oven to 350°F. Blend cream cheese and half the butter until smooth.
Add next 4 ingredients and salt and pepper to taste. Mix well.
Separate dough into 4 rectangles and firmly press perforations around edges together to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Arrange on a cookie sheet. Brush tops with reserved melted butter and bake 20-25 minutes or until golden brown.
* 3 ounces light cream cheese, softened
* 2 Tbs. unsalted butter, melted
* 2 cups cooked chicken, cubed
* 2 Tbs. milk
* 1 Tbs. chives or scallions, chopped
* 1 Tbs. pimento, chopped, optional
* 1/2 lb. refrigerated biscuit dough
Preheat oven to 350°F. Blend cream cheese and half the butter until smooth.
Add next 4 ingredients and salt and pepper to taste. Mix well.
Separate dough into 4 rectangles and firmly press perforations around edges together to seal.
Spoon 1/2 cup meat mixture onto center of each rectangle.
Pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Arrange on a cookie sheet. Brush tops with reserved melted butter and bake 20-25 minutes or until golden brown.
Chicken/Pear/Spinach Salad
Prep: 10 min
Ready In: 10 min
Serves: 4
Ingredients
1/2 cup KRAFT SIGNATURE Creamy Poppyseed Dressing
2 medium fresh pears, sliced (about 2 cups)
1 cup chopped cooked chicken
4 cups baby spinach leaves
Directions
1 POUR dressing over combined pears and chicken in large salad bowl; toss to coat.
2 ADD spinach; mix lightly.
Make-Ahead
Pour dressing over pears and chicken as directed; cover and refrigerate until ready to use. Toss with spinach just before serving.
Ready In: 10 min
Serves: 4
Ingredients
1/2 cup KRAFT SIGNATURE Creamy Poppyseed Dressing
2 medium fresh pears, sliced (about 2 cups)
1 cup chopped cooked chicken
4 cups baby spinach leaves
Directions
1 POUR dressing over combined pears and chicken in large salad bowl; toss to coat.
2 ADD spinach; mix lightly.
Make-Ahead
Pour dressing over pears and chicken as directed; cover and refrigerate until ready to use. Toss with spinach just before serving.
Chicken Salad
Prep: 10 min
Ready In: 10 min
Serves: 1
Ingredients
1 Tbsp. MIRACLE WHIP CALORIE-WISE Dressing
1/2 tsp. finely chopped green onion
Dash lemon juice
Dash ground black pepper
2/3 cup chopped cooked chicken breast
1 small pita bread, cut into 6 wedges
1/2 cup red or green grapes
Directions
1 MIX dressing, green onion lemon juice and ground black pepper.
2 ADD cooked chicken; stir to coat.
3 SERVE with pita bread grapes.
Ready In: 10 min
Serves: 1
Ingredients
1 Tbsp. MIRACLE WHIP CALORIE-WISE Dressing
1/2 tsp. finely chopped green onion
Dash lemon juice
Dash ground black pepper
2/3 cup chopped cooked chicken breast
1 small pita bread, cut into 6 wedges
1/2 cup red or green grapes
Directions
1 MIX dressing, green onion lemon juice and ground black pepper.
2 ADD cooked chicken; stir to coat.
3 SERVE with pita bread grapes.
Chicken Nicoise Salad
Prep: 10 min
Ready In: 10 min
Serves: 4
Ingredients
2 heads Boston lettuce, torn
2 small boneless skinless chicken breast halves (1/2 lb.), grilled, cut into strips
2 cups cut fresh green beans, steamed
2 cups cut-up new potatoes, cooked
2 cups tomato wedges
2 hard-cooked eggs, cut into wedges
1/4 cup PRIMO Sliced Ripe Olives
1/2 cup KRAFT CALORIE-WISE Italian Dressing
Directions
1 PLACE lettuce in large bowl.
2 TOP with all remaining ingredients except dressing; mix lightly.
3 ADD dressing; toss to coat.
Ready In: 10 min
Serves: 4
Ingredients
2 heads Boston lettuce, torn
2 small boneless skinless chicken breast halves (1/2 lb.), grilled, cut into strips
2 cups cut fresh green beans, steamed
2 cups cut-up new potatoes, cooked
2 cups tomato wedges
2 hard-cooked eggs, cut into wedges
1/4 cup PRIMO Sliced Ripe Olives
1/2 cup KRAFT CALORIE-WISE Italian Dressing
Directions
1 PLACE lettuce in large bowl.
2 TOP with all remaining ingredients except dressing; mix lightly.
3 ADD dressing; toss to coat.
Chicken Fingers
Prep: 10 min
Ready In: 20 min
Serves: 6
Directions
1 CUT 5-6 boneless, skinless chicken breasts into strips.
2 EMPTY 1 pouch Shake'n Bake Coating into shaker bag. Moisten chicken strips with water and shake off excess.
3 SHAKE chicken in coating mix one piece at a time until evenly coated. Place on foil-lined shallow pan.
4 BAKE at 400°F for 10 minutes. Serve with Kraft Barbecue Sauce.
Ready In: 20 min
Serves: 6
Directions
1 CUT 5-6 boneless, skinless chicken breasts into strips.
2 EMPTY 1 pouch Shake'n Bake Coating into shaker bag. Moisten chicken strips with water and shake off excess.
3 SHAKE chicken in coating mix one piece at a time until evenly coated. Place on foil-lined shallow pan.
4 BAKE at 400°F for 10 minutes. Serve with Kraft Barbecue Sauce.
Cheesy One-Pot Chicken Cacciatore
Prep: 10 min
Ready In: 30 min
Serves: 4
Ingredients
1 tsp. oil
1 lb. boneless skinless chicken breasts, chopped
1 small onion, chopped
2 zucchini, chopped
1 Tbsp. chopped fresh oregano
1 can (19 fl oz/540mL) AYLMER ACCENTS Original Stewed Tomatoes
1 can water (use empty can from tomatoes)
1 box (200g) KRAFT DINNER Three Cheese Macaroni and Cheese
Directions:
1 HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until browned.
2 ADD vegetables, oregano, tomatoes, water and Pasta. Bring to boil; simmer partially covered, 12 min. or until pasta is tender.
3 STIR in Cheese Sauce; cook until heated through.
Great Substitute = If you do not have fresh oregano on hand, substitute 2 tsp. dried leaves for the fresh variety.
Ready In: 30 min
Serves: 4
Ingredients
1 tsp. oil
1 lb. boneless skinless chicken breasts, chopped
1 small onion, chopped
2 zucchini, chopped
1 Tbsp. chopped fresh oregano
1 can (19 fl oz/540mL) AYLMER ACCENTS Original Stewed Tomatoes
1 can water (use empty can from tomatoes)
1 box (200g) KRAFT DINNER Three Cheese Macaroni and Cheese
Directions:
1 HEAT oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until browned.
2 ADD vegetables, oregano, tomatoes, water and Pasta. Bring to boil; simmer partially covered, 12 min. or until pasta is tender.
3 STIR in Cheese Sauce; cook until heated through.
Great Substitute = If you do not have fresh oregano on hand, substitute 2 tsp. dried leaves for the fresh variety.
Cheesy Chicken and Broccoli Maccaroni
Prep: 10 min
Ready In: 35 min
Serves: 6
Ingredients
1 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 fl oz/284 mL) reduced sodium chicken broth
1 cup water
2 cups PRIMO Macaroni, uncooked
250 g VELVEETA Processed Cheese Product, cut up (about 1-1/2 cups)
4 cups frozen chopped broccoli, thawed
Directions
1 HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is cooked through, stirring occasionally.
2 STIR in broth and water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 8 to 10 min. or until macaroni is tender.
3 ADD Velveeta and broccoli. Cook 5 min. or until Velveeta is completely melted and broccoli is heated through, stirring frequently.
Round Out The Meal - Try serving with whole wheat rolls and a side salad tossed with your favourite Kraft Dressing.
Make it Easy - To quick-thaw frozen vegetables, place them in a colander and run hot water over them until thawed. Drain well.
Ready In: 35 min
Serves: 6
Ingredients
1 tsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 fl oz/284 mL) reduced sodium chicken broth
1 cup water
2 cups PRIMO Macaroni, uncooked
250 g VELVEETA Processed Cheese Product, cut up (about 1-1/2 cups)
4 cups frozen chopped broccoli, thawed
Directions
1 HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is cooked through, stirring occasionally.
2 STIR in broth and water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 8 to 10 min. or until macaroni is tender.
3 ADD Velveeta and broccoli. Cook 5 min. or until Velveeta is completely melted and broccoli is heated through, stirring frequently.
Round Out The Meal - Try serving with whole wheat rolls and a side salad tossed with your favourite Kraft Dressing.
Make it Easy - To quick-thaw frozen vegetables, place them in a colander and run hot water over them until thawed. Drain well.
Bruschetta and Cheese Stuff Chicken Breasts
Prep: 15 min
Ready In: 1 hr
Serves: 8
Ingredients:
1 can (19 fl oz/ 540 mL) diced tomatoeswith garlic and olive oil, undrained
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts (2 lb.)
1/3 cup KRAFT SIGNATURE Roasted Red Pepper with Parmesan Dressing
Directions:
1 PREHEAT oven to 350°F. To prepare stuffing, combine tomatoes with their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix; stir just until moistened.
2 PUT 2 chicken breast halves in large freezer weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness. Repeat process in same bag with remaining chicken breast halves, 2 at a time.
3 PLACE pounded chicken breast, smooth-side down, on a cutting board. Spread with 1/8 of the stuffing mixture.
4 ROLL chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.
5 PLACE in 13x9-inch baking dish with seam-side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 min.
6 SPRINKLE with remaining 3/4 cup cheese and bake 5 min. longer, or until cheese is melted and chicken is cooked through (internal temperature of 170°F).
Special Extra:
For a "South-of-the-Border" style chicken dish, simply use diced tomatoes with bell or jalapeno peppers, chopped cilantro instead of the basil and KRAFT Tex-Mex Shredded Cheese instead of the mozzarella cheese.
Cooking Know-How:
Place 2 chicken breasts in large freezer weight resealable plastic bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness. Remove chicken from bag; set aside. Repeat process in same bag, 2 at a time.
Ready In: 1 hr
Serves: 8
Ingredients:
1 can (19 fl oz/ 540 mL) diced tomatoeswith garlic and olive oil, undrained
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts (2 lb.)
1/3 cup KRAFT SIGNATURE Roasted Red Pepper with Parmesan Dressing
Directions:
1 PREHEAT oven to 350°F. To prepare stuffing, combine tomatoes with their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix; stir just until moistened.
2 PUT 2 chicken breast halves in large freezer weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness. Repeat process in same bag with remaining chicken breast halves, 2 at a time.
3 PLACE pounded chicken breast, smooth-side down, on a cutting board. Spread with 1/8 of the stuffing mixture.
4 ROLL chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.
5 PLACE in 13x9-inch baking dish with seam-side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 min.
6 SPRINKLE with remaining 3/4 cup cheese and bake 5 min. longer, or until cheese is melted and chicken is cooked through (internal temperature of 170°F).
Special Extra:
For a "South-of-the-Border" style chicken dish, simply use diced tomatoes with bell or jalapeno peppers, chopped cilantro instead of the basil and KRAFT Tex-Mex Shredded Cheese instead of the mozzarella cheese.
Cooking Know-How:
Place 2 chicken breasts in large freezer weight resealable plastic bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thickness. Remove chicken from bag; set aside. Repeat process in same bag, 2 at a time.
Baked Crispy Chicken Sandwich
Prep: 5 min
Ready In: 25 min
Serves: 4
Ingredients:
8 small boneless skinless chicken breast halves (about 2 lb.)
1 pkt. SHAKE'N BAKE Original Coating Mix
1/4 cup MIRACLE WHIP CALORIE-WISE Dressing
4 whole wheat hamburger buns, split
4 large lettuce leaves
4 slices tomato
Directions:
1 PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package. Place on nonstick or foil-covered baking sheet.
2 BAKE 20 min. or until cooked through. Set aside 4 of the chicken breast halves to cool and freeze for later use.
3 SPREAD dressing on cut sides of buns. Fill with chicken, lettuce and tomato.
One Effort, Two Meals!
Serve the remaining 4 chicken breast halves for dinner tomorrow. Slice them and serve with your favourite cut-up vegetables over salad greens topped with Kraft Calorie-Wise Rancher's Choice Dressing.
Ready In: 25 min
Serves: 4
Ingredients:
8 small boneless skinless chicken breast halves (about 2 lb.)
1 pkt. SHAKE'N BAKE Original Coating Mix
1/4 cup MIRACLE WHIP CALORIE-WISE Dressing
4 whole wheat hamburger buns, split
4 large lettuce leaves
4 slices tomato
Directions:
1 PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package. Place on nonstick or foil-covered baking sheet.
2 BAKE 20 min. or until cooked through. Set aside 4 of the chicken breast halves to cool and freeze for later use.
3 SPREAD dressing on cut sides of buns. Fill with chicken, lettuce and tomato.
One Effort, Two Meals!
Serve the remaining 4 chicken breast halves for dinner tomorrow. Slice them and serve with your favourite cut-up vegetables over salad greens topped with Kraft Calorie-Wise Rancher's Choice Dressing.
Citrus Chicken Salad
Create a simply flavourful chicken salad with a little inspiration - mandarin oranges!
Prep: 5 min
Ready In: 5 min
Serves: 4
Ingredients:
8 cups baby spinach leaves
3 cups chopped cooked chicken breast (about 3/4 lb.)
1 can (284 mL) mandarin oranges, drained
1 cup sliced mushrooms
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT SIGNATURE Balsamic Vinaigrette Dressing
1/4 cup chopped pecans
Directions:
1 TOSS spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
2 DRIZZLE with dressing just before serving; toss lightly.
3 SPRINKLE with pecans.
Make it Easy -- Take advantage of prepared foods when making this colourful salad. Choose pre-sliced mushrooms and pre-washed packaged baby spinach leaves.
Prep: 5 min
Ready In: 5 min
Serves: 4
Ingredients:
8 cups baby spinach leaves
3 cups chopped cooked chicken breast (about 3/4 lb.)
1 can (284 mL) mandarin oranges, drained
1 cup sliced mushrooms
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT SIGNATURE Balsamic Vinaigrette Dressing
1/4 cup chopped pecans
Directions:
1 TOSS spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
2 DRIZZLE with dressing just before serving; toss lightly.
3 SPRINKLE with pecans.
Make it Easy -- Take advantage of prepared foods when making this colourful salad. Choose pre-sliced mushrooms and pre-washed packaged baby spinach leaves.
Greek Chicken and Rice Skillet
Mediterranean taste with only one pot to worry about.
Prep: 10 min
Ready In: 30 min
Serves: 4
Ingredients:
1/3 cup KRAFT SIGNATURE Greek with Feta and Oregano Dressing
1 lb. boneless skinless chicken thighs, cut into chunks
2 tsp. dried oregano leaves
4 cups cut-up fresh vegetables (eg broccoli, green peppers and carrots - about 1 lb.)
1 can (10 fl oz/284 mL) 25% less sodium chicken broth
1-1/2 cups MINUTE RICE Brand Rice, uncooked
1 lemon
Directions:
1 HEAT dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
2 ADD vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
3 GRATE 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges and serve with chicken and rice mixture, if desired.
Prep: 10 min
Ready In: 30 min
Serves: 4
Ingredients:
1/3 cup KRAFT SIGNATURE Greek with Feta and Oregano Dressing
1 lb. boneless skinless chicken thighs, cut into chunks
2 tsp. dried oregano leaves
4 cups cut-up fresh vegetables (eg broccoli, green peppers and carrots - about 1 lb.)
1 can (10 fl oz/284 mL) 25% less sodium chicken broth
1-1/2 cups MINUTE RICE Brand Rice, uncooked
1 lemon
Directions:
1 HEAT dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
2 ADD vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
3 GRATE 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges and serve with chicken and rice mixture, if desired.
California Chicken Slaw
Prep: 5 min
Ready In: 5 min
Serves: 2
Directions:
1 TOSS 2 cups coleslaw blend with 8 chopped slices deli chicken (about 1 cup), 1/4 cup chopped seedless orange sections and 1 Tbsp. each chopped red onion and cilantro.
2 ADD 1/4 cup Kraft Light Italian Dressing; mix lightly.
Ready In: 5 min
Serves: 2
Directions:
1 TOSS 2 cups coleslaw blend with 8 chopped slices deli chicken (about 1 cup), 1/4 cup chopped seedless orange sections and 1 Tbsp. each chopped red onion and cilantro.
2 ADD 1/4 cup Kraft Light Italian Dressing; mix lightly.
BBQ Chicken
Prep: 5 min
Ready In: 40 min
Serves: 4
Ingredients:
3 lb. chicken pieces (legs, wings, and thighs)
1 bottle (425 mL) BULL'S-EYE Barbecue Sauce, any flavour
Directions
1 PREHEAT greased grill, of gas barbecue, to high heat. Place chicken pieces in resealable plastic bag. Add barbecue sauce; close bag and shake gently to coat.
2 PLACE chicken, skin side down, on right-hand side of grill about 2 min. or until grill marks are on chicken. Meanwhile, poke a few holes into a sheet of foil with fork; place on left-hand side of grill. Move chicken, grill mark side up, onto foil. Close lid, turn off left-hand side burner and leave right-hand side burner on high.
3 GRILL chicken 35 min. or until cooked through and juices run clear. (Do not lift lid on grill while chicken is cooking.)
Note: Size and temperature of grills will vary so cooking time is approximate. Larger pieces of chicken will take a little longer to cook.
Ready In: 40 min
Serves: 4
Ingredients:
3 lb. chicken pieces (legs, wings, and thighs)
1 bottle (425 mL) BULL'S-EYE Barbecue Sauce, any flavour
Directions
1 PREHEAT greased grill, of gas barbecue, to high heat. Place chicken pieces in resealable plastic bag. Add barbecue sauce; close bag and shake gently to coat.
2 PLACE chicken, skin side down, on right-hand side of grill about 2 min. or until grill marks are on chicken. Meanwhile, poke a few holes into a sheet of foil with fork; place on left-hand side of grill. Move chicken, grill mark side up, onto foil. Close lid, turn off left-hand side burner and leave right-hand side burner on high.
3 GRILL chicken 35 min. or until cooked through and juices run clear. (Do not lift lid on grill while chicken is cooking.)
Note: Size and temperature of grills will vary so cooking time is approximate. Larger pieces of chicken will take a little longer to cook.
Chicken BLT Salad
Prep: 5 min
Ready In: 5 min
Serves: 4
Ingredients:
8 cups torn romaine lettuce
3 cups sliced cooked chicken breast (about 3/4 lb.)
2 cups cherry tomatoes, halved
1/2 cup red onion slices
1 cup KRAFT Double Cheddar Shredded Cheese, divided
1/4 cup KRAFT Caesar with Bacon Dressing
1/4 cup OSCAR MAYER Real Bacon Bits
Directions:
1 TOSS lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese in large bowl.
2 ADD dressing; mix lightly.
3 TOP with remaining 1/2 cup cheese and the bacon bits.
Save 53 calories and 5 g fat by substituting Kraft Calorie-Wise Creamy Caesar dressing and Kraft Mozz-Cheddar Shreds.
Ready In: 5 min
Serves: 4
Ingredients:
8 cups torn romaine lettuce
3 cups sliced cooked chicken breast (about 3/4 lb.)
2 cups cherry tomatoes, halved
1/2 cup red onion slices
1 cup KRAFT Double Cheddar Shredded Cheese, divided
1/4 cup KRAFT Caesar with Bacon Dressing
1/4 cup OSCAR MAYER Real Bacon Bits
Directions:
1 TOSS lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese in large bowl.
2 ADD dressing; mix lightly.
3 TOP with remaining 1/2 cup cheese and the bacon bits.
Save 53 calories and 5 g fat by substituting Kraft Calorie-Wise Creamy Caesar dressing and Kraft Mozz-Cheddar Shreds.
Chicken and Asparagus Risotto
Prep: 15 min
Ready In: 30 min
Serves: 4
3 simple steps
1 COOK 1 lb. chicken cutlets in small amount of oil in large skillet on medium heat for 3 min. per side, or until cooked through. Remove from skillet and set aside.
2 ADD 1 can (10 fl oz/284mL) condensed cream of chicken soup and 1-1/3 cups milk to skillet. Bring to boil
3 STIR in 2 cups Minute Rice and 2 cups thin asparagus spears, cut into 2-inch lengths. Top with chicken and cover. Heat on low for 5 min. Sprinkle with 1/2 cup Kraft Grated Parmesan just before serving.
Ready In: 30 min
Serves: 4
3 simple steps
1 COOK 1 lb. chicken cutlets in small amount of oil in large skillet on medium heat for 3 min. per side, or until cooked through. Remove from skillet and set aside.
2 ADD 1 can (10 fl oz/284mL) condensed cream of chicken soup and 1-1/3 cups milk to skillet. Bring to boil
3 STIR in 2 cups Minute Rice and 2 cups thin asparagus spears, cut into 2-inch lengths. Top with chicken and cover. Heat on low for 5 min. Sprinkle with 1/2 cup Kraft Grated Parmesan just before serving.
5-Minute Chicken Crunch Salad
This fresh and crisp salad is ready in minutes and loaded with texture and sweet flavour.
Prep: 5 min
Ready In: 5 min
Serves: 4
Ingredients
10 cups torn romaine lettuce
3 cups sliced cooked chicken breast (about 3/4 lb.)
2 cups fresh sugar snap peas, cut crosswise in half
1 large tomato, cut into wedges
1 medium green, yellow or red pepper, cut into strips
1/4 cup KRAFT CATALINA Dressing
1/3 cup sunflower kernels
Directions
1 TOSS lettuce, chicken, snap peas, tomatoes and peppers in large bowl.
2 DRIZZLE with dressing just before serving; toss lightly.
3 SPRINKLE with sunflower kernels.
Great Substitute
If you don't have sugar snap peas, add a peeled and cut-up cucumber instead!
Prep: 5 min
Ready In: 5 min
Serves: 4
Ingredients
10 cups torn romaine lettuce
3 cups sliced cooked chicken breast (about 3/4 lb.)
2 cups fresh sugar snap peas, cut crosswise in half
1 large tomato, cut into wedges
1 medium green, yellow or red pepper, cut into strips
1/4 cup KRAFT CATALINA Dressing
1/3 cup sunflower kernels
Directions
1 TOSS lettuce, chicken, snap peas, tomatoes and peppers in large bowl.
2 DRIZZLE with dressing just before serving; toss lightly.
3 SPRINKLE with sunflower kernels.
Great Substitute
If you don't have sugar snap peas, add a peeled and cut-up cucumber instead!
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