Saucy BBQ Chicken & Potato Skillet

Saucy BBQ Chicken & Potato Skillet

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

10 new red potatoes, halved (1 lb.)

2 tsp. oil

4 small boneless skinless chicken breast halves (1 lb.)

1 medium onion, sliced

2 cups frozen peas

1/4 cup fat-free reduced-sodium chicken broth

1/4 cup KRAFT Original Barbecue Sauce

1/4 cup KRAFT CATALINA Dressing

PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or
until tender.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add
chicken and onions; cook 10 min. or until chicken is browned on both sides,
turning chicken over after 5 min. and stirring onions occasionally.

ADD potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover.
Reduce heat to medium-low; simmer 5 min. or until peas are heated and
chicken is cooked through (170°F.)

Saucy Chicken over Couscous

Saucy Chicken over Couscous

1 lb skinless, boneless chicken breasts
1 cup Florida's Natural® Premium Brand orange juice
1/3 cup teriyaki sauce
4 tsp cornstarch
1 16 oz package loose packed frozen stirfry vegetables (sugar snap peas,
carrots, onions, and mushrooms)
Non Stick cooking spray
1 to 2 tsp cooking oil
3 cups hot cooked couscous
orange wedges (optional)

Rinse chicken; pat dry with paper towels. Cut into bite size pieces; set aside.

For sauce, in a bowl stir together orange juice, teriyaki sauce, and cornstarch; set aside.

Cook vegetables in a small amount of water until crisp-tender; drain. Keep warm.

Meanwhile, spray an unheated large skillet with non-stick cooking spray.

Preheat over medium heat.

Add half of the chicken; stir-fry for 2-3 minutes or until tender and no longer pink.
Remove and repeat with remaining chicken, adding cooking oil, if necessary.

Return all chicken to skillet. Push chicken away from center of skillet.

Stir sauce and add to center of the skillet.

Cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more.

Serve immediately over vegetables and couscous.

If desired, garnish with orange wedges.

Old Fashioned Chicken Pot Pie

Old Fashioned Chicken Pot Pie


This pie is wonderful, comforting and smells great as it bakes! It's so easy to make with the help of canned potato soup and vegetables!

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Makes: 1 - 9 inch pie

Ingredients
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie


Directions
1. Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

2. In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.

3. Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Olive Garden Chicken Marsala

Olive Garden Chicken Marsala

4 Chicken half-breasts (skinless/boneless pound 1/4" thick)
1/4 cup Wondra flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushroons -- slice
1/2 cup Marsala wine

Combine flour, salt, pepper and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Coook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.

Mexican Chicken Casserole

Mexican Chicken Casserole

4 boneless skinless chicken breast halves
1 (10.75-oz.) can condensed cream of mushroom soup
1 (10.75-oz.) can condensed cream of chicken soup
1 (10-oz.) can diced tomatoes with green chilies, mild or hot
1 (10-count) package flour tortillas
2 cups shredded cheddar cheese

Boil chicken until cooked through; drain and cool. When cool enough to handle, tear apart.

In large bowl combine chicken, both soups, and tomatoes; mix well.

Tear tortillas into fourths. In large baking pan layer tortillas,then chicken mixture and cheese. Repeat until chicken mixture and cheese are gone (best if top layer is cheese). Bake at 375°F until cheese is melted and hot.

Servings: 5
Preparation time: 15 minutes
Cooking time: 20 minutes