Chicken meals mixed up with dressing, vegetables
In my house, we eat some variation of chicken breasts four or
five nights a week. It can get a little boring, if I don’t come up
with new recipes to mix up the flavors.
One of the easy places to go for a variety of meal ideas that
are perfect for weeknights (meaning they don’t take a long time to
cook) is the Kraft website. I get the Kraft
”
Food
&
amp; Family
”
magazine at home, as well, so I often flip through looking for a
few recipes.
Chicken meals mixed up with dressing, vegetables
In my house, we eat some variation of chicken breasts four or five nights a week. It can get a little boring, if I don’t come up with new recipes to mix up the flavors.
One of the easy places to go for a variety of meal ideas that are perfect for weeknights (meaning they don’t take a long time to cook) is the Kraft website. I get the Kraft “Food & Family” magazine at home, as well, so I often flip through looking for a few recipes.
In the past few weeks, we’ve tried a few new recipes. One that is a keeper is the chicken parmigiana recipe below. It uses a little bit of Kraft’s Tuscan House Italian, which tastes like a rich, homemade dressing, to flavor tomatoes, basil and onion, which are then served over chicken from the oven.
The dressing is also used in the one-pan chicken and potato bake. It’s an easy recipe because the items just need to be coated in dressing and popped in the oven. We served green salads with the meals to add in a few more vegetables for a healthy weeknight meal.
Chicken parmigiana with fresh tomato sauce
Recipes courtesy of Kraft
1/3 c. grated Parmesan cheese
1 packet Shake ‘N Bake extra crispy seasoned coating mix
4 small boneless, skinless chicken breasts
1 small onion, chopped
¼ c. Kraft Tuscan House Italian Dressing and Marinade
2 tomatoes, chopped
2 tbsp. fresh basil, chopped
½ c. shredded low-moisture part-skim mozzarella cheese
Heat oven to 400 degrees. Add parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with parmesan mixture, then bake as directed on the package.
Meanwhile, cook the onions and dressing in a large skillet on medium-high heat for four minutes, or until onions are crisp-tender. Stir in tomatoes and cook two to three minutes more or until heated through, stirring constantly. Stir in basil. Keep A warm.
Top chicken with sauce and sprinkling of cheese.
Serve with pasta and steamed vegetables.
Sizzling chicken and veggie skillet
4 small boneless chicken breasts
¼ c. Kraft Tuscan House Italian Dressing and Marinade
1 zucchini, coarsely chopped
½ c. thinly sliced red onions
1 c. halved cherry tomatoes
1 c. snow peas
¼ c. grated parmesan cheese
Heat a large nonstick skillet on medium-high heat. Add chicken; cover. Cook five to seven minutes on each side or until done (165 degrees.) Transfer to platter; cover to keep warm.
Add dressing, zucchini and onions to skillet; cook on medium heat for four minutes, or until vegetables are crisp tender, stirring occasionally. Stir in tomatoes and snow peas; cook one to two minutes or until heated through.
One-pan chicken and potato bake
4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3), cut into thin wedges
1/4 c. Kraft zesty Italian dressing
1/4 c. grated parmesan cheese
1 tsp. Italian seasoning
Heat oven to 400 degrees. Place chicken and potatoes in 13×9-inch baking dish.
Top with dressing; sprinkle with cheese and seasoning. Cover.
Bake one hour or until chicken is done (165 degrees), removing foil after 30 min.
Serve a tossed green salad and your favorite Kraft Dressing.
Chicken in creamy pan sauce
4 small boneless skinless chicken breast halves (1 lb.)
2 tbsp. flour
1 tbsp. oil
3/4 c. fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
1 tbsp. chopped fresh parsley
Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook five to six min. on each side or until cooked through (165 degrees). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook two to three min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook two min. or until chicken is heated through. Sprinkle with parsley.
If possible, use a large skillet with sloping sides when preparing this recipe. Not only does this allow you to easily turn the chicken pieces but the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
Variations: Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 c. baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled bacon. Tomato-Basil: Top chicken with 1 c. quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 tbsp. chopped fresh basil.
Easy parmesan-garlic chicken
1/2 c. grated parmesan cheese
1 envelope Good Seasons Italian dressing mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)
Heat oven to 400 degrees.
Mix cheese, dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken is done (165°F).
For a golden appearance, after chicken is cooked through set oven to Broil. Place six inches from heat. Broil two to four min. or until chicken is golden brown.
